St Patrick’s Day means two things to me (not being Irish, or even having visited Ireland) my annual tasting of Guinness to see if I like it yet – and this year I do! – and making Delia Smith’s Chocolate Guinness cake.
After a little morning-after-the-night-before cake baking accident (maybe I’m more Irish than I think!) my classic layer cake was transformed into glitter topped cake pops.
Cake pops are a great way to use up slightly misshapen cupcakes, and bits of cake you’ve cut off. I keep the scraps in tubs in the freezer for whenever I’m feeling exceptionally patient (I’m not particularly good at tempering chocolate).
The Guinness in the recipe gives the cake a deep richness that can’t be achieved with cocoa alone, and makes the sponge incredibly moist.
Chocolate Guinness Cake Pops
Makes 16 Cake Pops
Half quantities of the icing and sponge from here.
Lolly pop sticks
2 tbsp oil (I used olive, but vegetable would work fine too)
Once the sponge has cooled crumble in into a bowl with the icing and stir until mixed thoroughly.
Line a baking tray, and heat a little of the chocolate in a bowl over a pan of simmering water.
Carefully roll the cake mix into balls and place on the lined tray.
Dip the end of the lollipop sticks in the chocolate and stick into the cake balls; this secures the stick.
Freeze for 15-20 minutes.
Heat the rest of the chocolate with the oil in a bowl over simmering water. The oil stops the chocolate from solidifying too quickly and gives it a shiny finish when it’s chilled.
Carefully dip each cake pop into the chocolate, spooning chocolate over the top to ensure an even coverage.
Slowly rotate over the bowl until any excess has fallen off.
If you want your pops to have a rounded top strand the pops in floristry foam and allow to set, or, as I did stand them back on the tray which will create a foot.
Leave in the fridge for the chocolate to set.
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