Chocolate Fudge Cake Pops

Makes 24
Plain chocolate
Soft light brown sugar
Egg, beaten
Soured cream
Vanilla extract
1 tsp
Self-raising flour
Cocoa powder
2 tbsp
1. Break the chocolate into pieces and place in a medium sized saucepan with the butter and soft brown sugar then melt gently over a low heat, stirring occasionally until the sugar has dissolved. Allow to cool for 5 minutes.
2. In a jug gently blend together the egg, soured cream and vanilla extract then gradually add to chocolate mixture and beat well.
3. Sift the flour and cocoa into the pan and stir well until all combined.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates, lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and dip in melted chocolate and decorate with mini fudge cubes.


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