St. Patrick’s Day is on 17th March and in celebration for all you Irish cake pop fans (or the honorary Irish for the day!), I have modified a fantastic recipe I found for Guinness Chocolate Cake into a handy cake pop form!
The original recipe is by Nigella Lawson and I found it at this link.
This modified recipe makes about 24 cake pops.
What you need:
For the sponge:
- 1/2 cup Guinness stout
- 5 tablespoons unsalted butter
- 3 tablespoons unsweetened cocoa
- 1 cup superfine sugar (or regular granulated sugar if you can’t find that)
- 3 tablespoons sour cream
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking soda
To make cake pop dough:
- Approx 4oz Homemade or store-bought cream cheese frosting
- Tray lined with wax paper
- Small cookie scoop or measure
What to do:
Heat oven to 350 degrees F (175 C).
Line a tray of 12 cupcakes with cupcake liners or grease with butter or cooking spray. I recommend baking the sponges for cake pops as separate cupcakes, as this avoids harder, crusty edges on a larger sponge and it takes less time to bake.
In a large saucepan, combine the Guinness and butter. Place over heat until butter melts, then remove from heat. Add the cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine the sour cream, egg and vanilla essence, and mix well. Add this to the Guinness mixture.
Next sift the flour and baking soda together, then gradually add this flour mixture to the batter, whisking after each addition until smooth.
Spoon the batter into your cupcake tins. It is fairly runny so this can get a bit messy!
Pop in the oven for about 20 minutes or you can test if it’s ready but inserting a toothpick. If it comes out clean, then its ready.
Once cooled, crumble the cupcakes down into a breadcrumb like texture.
Then slowly add a spoonful at a time of the frosting. I used cream cheese frosting, but I think chocolate would work just as well. You want to bind the crumbs together to form a workable dough, that is not too crumbly, but not overly sticky either. I used about 4oz of the frosting in all.
Once you have your dough, get a small sized cookie scoop, and take a piece of dough, then roll it into a ball of about 1 to 1.5 inches in diameter between your palms. Repeat with the rest of your dough. Once you’ve rolled all of your cake balls, place them on a tray lined with wax paper and cover with cling wrap.
Then put them in the fridge for a few hours or overnight to chill.
A number of our decoration ideas below involve shaping the dough into a new shape, but whichever one you choose, the dough in much easier to shape once its been chilled, so roll the balls first, then if you need to, shape the balls into your pop shape shortly before dipping.
We’ve had a few ideas for St. Patrick’s Day Cake Pop designs. Why not try…..
Mini Cheat Tip! If you’ve not got much time, you can always used a chocolate cake mix and just substitute Guinness for the water!
Happy Saint Patrick’s Day!