Making Cake Pops

• Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square or 9-inch springform pan).
• Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined.
• Pour the batter evenly into the prepared pan. Bake for 25–27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan set on a wire rack.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract, and beat on low speed until incorporated. Increase to high speed and beat for 3 minutes until it really comes together.
• Crumble the cooled cake into the bowl on top of the frosting. Turn the mixer on low speed and beat the frosting and cake crumbles together until combined.
• Measure 1 scant Tablespoon (20g) of moist cake mixture and roll into a ball. Place cake balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
• Melt the coating in a 2-cup liquid measuring cup. Microwave in 20-second increments, stirring after every 20 seconds until completely melted. Let the coating cool down for a few minutes before dipping.
• Remove only 2–3 cake balls from the refrigerator at a time. Dip one end of a lollipop stick about ½ inch into the coating, then insert into the center of the cake ball. Dip the cake ball into the coating until it is completely covered, then tap the stick against the edge of the measuring cup to allow excess coating to drip off.
• Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.