Marbled Cake Pops

A recipe I am planning to make in school and wanted to try out at home, these cake pops are so good, but you do need the cake pop tin. The actual cake is very simple, and this is really not too hard to make - you just need time.

Ingredients

The Cake
125g Self-Raising Flour
125g Soft Unsalted Butter
125g Caster Sugar
2 Eggs
1/2 tsp Vanilla Extract
2tsp Cocoa Powder

The Finish
200g Dark/Milk COOKING chocolate
100g White Chocolate
Ground Almonds or Dessicated Coconut

Wooden Skewers/Cake Pop Sticks

Method
1. Grease the mould and preheat oven to 190C/170C fan/gas 5.

2. Cream the butter and sugar until very light and fluffy, then beat the eggs together in a jug, and gradually pour them in, beating well after each addition.

3. Fold in the flour, and then put half the mix in a separate bowl, and add the cocoa powder to one of them.

4. Place a bit of both of the mixes in each pod, and then marble with a toothpick. Make sure it only reaches a small dome above the lip of each pod. Place in the oven for about 15, but place a cake tester in the hole before taking them out.

5. While the cakes are cooling, melt the dark/milk chocolate in a heatproof bowl over a pan of simmering water, and pour into a ramekin.

6. Once the cakes have cooled, pop them out. Dip one end of the skewer about 1cm into the chocolate, and then push into one side of the cake about 3/4 of the way, and place on a sheet of greaseproof paper, stick up.

7. To stop the chocolate in the ramekin from hardening, place the ramekin into a larger bowl with hot water. Once the chocolate around the sticks have hardened and the sticks are held in place, dip each pop into the chocolate in the ramekin until its completely enrobed in chocolate, letting excess drip back into the ramekin. Place one end of the skewer into a colander, as in the picture to let the chocolate harden.

8. Once all the dark/milk chocolate has hardened, melt the white chocolate like the dark/milk and while turning the skewer of a cake pop, pick up a small amount of white chocolate on a teaspoon, and let it drip onto the cake pop, creating swirls.

9. Before you return the pops to the colander, sprinkle with a some ground almonds or dessicated coconut so it sticks to the white chocolate, and shake off the excess. Return to the colander and leave to set.