Why it works: Egg and chocolate are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 11,448 recipes. Both carry 2-heptenal, which smells green. The science ↓
Chocolate Cake Pops
Ingredients
Directions
Make the cake balls
Bake the cake according to the package or recipe and let it cool.
Crumble the entire cake in a food processor, in batches if necessary, and empty the crumbs into a mixing bowl.
Mix in half a can of store-bought frosting or an equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
Scoop the dough and form it into one-inch balls, using a small cookie scooper if desired.
Chill the uncoated cake pops for at least one hour. Dip the very end of a lollipop stick into the melted candy coating and insert the stick about halfway into a cake ball.
Coat and decorate
Melt the candy melts according to the package instructions.
Re-melt the candy melts.
Coat each cake pop by dipping one side and turning it to coat completely.
Decorate the cake pop with sprinkles before the coating sets.
Stand the coated cake pop upright in a styrofoam block or shirt box.
Package
Insert the cake pop into a lollipop treat bag.
Secure the bag with a twist tie or ribbon.
Optionally drizzle chocolate or candy melts over the cake pop in any color.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cake | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Egg + chocolatetop 24% of all pairsSmell alikemoderateCooked together11,448 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cake mix
- Forms the crumb base that gives the cake pops their body and bulk.
- Eggs
- Add structure and binding to the baked cake crumb.
- Oil
- Adds moisture and a tender crumb to the cake.
- Frosting
- Binds the cake crumbs into a dough that holds its shape and adds sweetness.
- White chocolate candy melts
- Form the smooth, sweet outer coating that sets firm around each cake ball.
The step that matters
Chilling the cake balls before dipping. Cold, firm cake balls hold their shape and keep the stick secure when dipped. Warm or soft balls can crack, slip, or let the coating slide off.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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