Month: February 2021

First, crumble the chocolate velvet cake until you get fine crumbs.

Add peanut butter to the cake crumbs, one tablespoon at the time. Make sure to mix with hands.

Once the mixture gets together, form small balls by hands or use an ice cream scoop.

Dip the end of a cake pop stick in melted almond bark (or candy melt or chocolate), then push the stick into the cake ball, halfway through.

Clean the excess almond bark with your finger.

Let chill in the refrigerator for at least 15 minutes.

Dip the cake balls in melted almond bark(or melted chocolate or candy melt). Make sure to let the excess drip off.

Add the sprinkles of your choice.

Place the cake pops on a  styrofoam block or pops decorating stand.

Let set.

Dust the cake pops with edible luster dust to give them a little sparkle (if you like).

Enjoy.

In a large bowl, sift the flour, salt , cocoa powder and baking soda, then mix them well with a spoon. Set aside.

In the bowl of a stand mixer, whisk the butter, oil, melted chocolate and sugar until creamy.

Add the egg and vanilla and whisk more.

In a big cup, mix the buttermilk and vinegar with a spoon.

Pour both flour and buttermilk mixture into the bowl. Mix well until smooth (don’t over mix it).

Pour the batter in a greased 7 inch springform baking pan. 

Bake in a 350 °F preheated oven for about 25 to 30 minutes.

Let cool completely. 

Run a knife around the edges to loosen the cake from the ring of the springform pan.

Open the springform pan and remove the ring.

Place the cake on a cooling rack.

Put the cake upside down.

Pour melted chocolate on top and spread it around the edges.

Garnish with chocolate sprinkles.

Let the chocolate set.

Enjoy.