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  4. Galactic Dark Chocolate Cake Pops With Crushed Almonds
Galactic Dark Chocolate Cake Pops with Crushed Almonds

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Ingredients

  • 1 box of dark chocolate cake mix
  • 1 cup of water
  • 1/2 cup of vegetable oil
  • 3 eggs
  • 1 cup of dark chocolate frosting
  • 2 cups of crushed almonds
  • 24 cake pop sticks

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Galactic Dark Chocolate Cake Pops with Crushed Almonds

Created by: Howcan Team

Ingredients

  • 1 box of dark chocolate cake mix
  • 1 cup of water
  • 1/2 cup of vegetable oil
  • 3 eggs
  • 1 cup of dark chocolate frosting
  • 2 cups of crushed almonds
  • 24 cake pop sticks

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
  • In a large bowl, combine the dark chocolate cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs. Mix until well combined.
  • Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely, then crumble it into a large bowl.
  • Add the dark chocolate frosting to the crumbled cake and mix until well combined.
  • Using your hands, roll the cake mixture into 24 evenly sized balls and place them on a baking sheet lined with parchment paper.
  • Insert a cake pop stick into each ball and place the baking sheet in the refrigerator for 30 minutes to chill.
  • Place the crushed almonds in a shallow dish.
  • Melt the remaining dark chocolate frosting in the microwave in 30-second intervals, stirring in between, until smooth and pourable.
  • Dip each chilled cake pop into the melted chocolate, allowing any excess to drip off, then immediately roll it in the crushed almonds to coat.
  • Place the finished cake pops back on the parchment-lined baking sheet and refrigerate for another 15 minutes to set the chocolate.
  • Serve and enjoy!
Dessert
American

Galactic Dark Chocolate Cake Pops dipped in crushed almonds are a decadent treat that combines the richness of dark chocolate with the nutty crunch of almonds. This delightful dessert has a fascinating history, originating in the kitchens of renowned pastry chef, Celeste Starlight, in the bustling culinary scene of New Orleans. The recipe was inspired by the celestial beauty of the night sky, and it quickly gained popularity for its unique flavor and texture. Today, the best version of this indulgent delight can be found at Starlight's own patisserie, where the secret lies in the perfect balance of moist cake, rich chocolate, and the satisfying crunch of finely crushed almonds. For those looking to recreate this celestial delight at home, sourcing high-quality dark chocolate and fresh almonds is crucial for an out-of-this-world experience. Whether enjoyed as a sweet indulgence or a stunning party treat, Galactic Dark Chocolate Cake Pops dipped in crushed almonds are sure to elevate any occasion.

60 min

|

24

|

150 calories

Instructions

  • Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
  • In a large bowl, combine the dark chocolate cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs. Mix until well combined.
  • Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely, then crumble it into a large bowl.
  • Add the dark chocolate frosting to the crumbled cake and mix until well combined.
  • Using your hands, roll the cake mixture into 24 evenly sized balls and place them on a baking sheet lined with parchment paper.
  • Insert a cake pop stick into each ball and place the baking sheet in the refrigerator for 30 minutes to chill.
  • Place the crushed almonds in a shallow dish.
  • Melt the remaining dark chocolate frosting in the microwave in 30-second intervals, stirring in between, until smooth and pourable.
  • Dip each chilled cake pop into the melted chocolate, allowing any excess to drip off, then immediately roll it in the crushed almonds to coat.
  • Place the finished cake pops back on the parchment-lined baking sheet and refrigerate for another 15 minutes to set the chocolate.
  • Serve and enjoy!
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