Chocolate Fudge Cake White Chocolate Cake Pops

Method

1. Preheat oven to 160˚C/320˚F/Gas 3
2. Grease and line a 9” round baking tin.
3. In a bowl, combine the cocoa, sugar, flour, vanilla, melted butter and sieved jam. Add the eggs and milk then mix until batter is smooth.
4. Add batter to pre-prepared cake tin and bake for 40 minutes or until a skewer comes out clean.
5. After 10 mins turn out onto a wire rack and allow to cool. Then cover with cling film and chill in the fridge overnight.
6. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, scraping down the sides of the bowl with a rubber spatula.
7. Add sifted icing sugar and cocoa powder, 2 teaspoons of cream/milk, and vanilla essence, beat on low for 1-2 mins until combined. Increase to high speed and beat for 3 minutes until it really comes together. Add another teaspoon of milk/cream if it looks a little too thick.
8. Crumble cooled cake into bowl and mix until well combined.
9. Using a tablespoon measure, separate cake mixture into 40 rough rounds and using dampened clean hands, roll into smooth balls.
10. Melt white chocolate and add a little white food colouring. Dip the end of each cake pop stick into the melted chocolate then push a cake ball onto each stick.
11. Dip balls in white chocolate then push end of stick into Styrofoam base allow to dry.
12. When dry, using a piping bag fitted with a small plain nozzle, drizzle tops of cake pops with remaining melted chocolate and allow to cool completely.