Free Recipe for Thermomix · Cake Pops
Decadent chocolate brownies, baked in ice cream moulds and dipped in chocolate. Dessert on a stick, and no dishes afterwards.
These Chocolate Cake Pops are brownie-style cakes made in the Thermomix, baked in Silicone Ice Cream Moulds and dipped in melted chocolate, and the recipe serves 6.
Our Silicone Ice Cream Moulds are so versatile, why stop at frozen desserts! These decadent chocolate coated brownies bring a whole new meaning to ‘cake pops’! We think these will be a huge hit at your next function, both for the kids and adults. And by having the desserts on sticks, there’s no dishes to clean up afterwards. #winning.
Meet the moulds
From ice creams to cake pops
Silicone Ice Cream Moulds
The first and original silicone ice cream moulds, with free wooden sticks included.
Shop now →Watch
Treats on a stick, made at home
A look at some of the ice creams and treats you can set in our moulds.
Let's Bake
Chocolate Cake Pops (for Thermomix)
Serves 6 · Thermomix or thermo cooker · about 20 min prep, 15 min bake, then cooling, dipping and at least 1 hour to set
Ingredients
The Tools
The original silicone ice cream moulds, with free wooden sticks. Bake the cake batter right in them.
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Reusable, naturally non-stick mats. Line the tray so the dipped cake pops lift straight off.
Shop now →Method
Preheat oven to 170°C.
Place 100g chocolate and butter in TC bowl, melt for 3 minutes, 50°C, speed 2. Scrape down sides.
Add sugar and egg, mix for 10 seconds, speed 4.
Add flour and cocoa, mix for 20 seconds, speed 3. Scrape down sides.
Mix for a further 10 seconds, speed 3.
Insert wooden sticks into 6 Silicone Ice Cream Moulds and divide cake batter evenly between. Bake for 15 minutes, or until tops begin to crack.
Allow cakes to cool completely in moulds, then transfer to freezer for 20 minutes (this makes them easier to remove from the moulds).
Place remaining 400g chocolate and macadamia oil in clean TC bowl, melt for 3 minutes, 50°C, speed 1. Scrape down sides.
Mix for 30 seconds, speed 4, or until smooth. Transfer to a tall and narrow glass.
Remove cakes from moulds and place on a lined baking tray (our pick is to line with a reusable Silicone Baking Mat). Working quickly, dip cakes in chocolate so completely coated. Return to baking tray and sprinkle with decoration. Repeat with remaining cakes and once all completed allow to set at room temperature for a minimum 1 hour. If weather is hot, transfer to fridge to set.
To finish
Serve and enjoy!
Notes and tips
Leftover chocolate: You'll probably have leftover chocolate. Let it set and then use it again next time!
Nut free: For a nut-free version, use coconut oil in place of the macadamia oil, and check that your chocolate and toppings are nut free.
Frequently asked questions
How many chocolate cake pops does this recipe make?
It serves 6, with the cake batter divided evenly between 6 Silicone Ice Cream Moulds.
Can I use dark chocolate instead of milk chocolate?
Yes. Use milk or dark chocolate, buttons or roughly chopped. Milk chocolate will be sweeter.
How do I get the cakes out of the moulds?
Let the cakes cool completely in the moulds, then pop them in the freezer for 20 minutes. This makes them easier to remove.
How do I set the chocolate coating in hot weather?
Let the dipped cake pops set at room temperature for at least 1 hour, or if the weather is hot, set them in the fridge.
Are these cake pops nut free?
Not as written, because the chocolate coating uses macadamia oil. For a nut-free version, use coconut oil instead and check that your chocolate and toppings are nut free.
More sweet treats from your Thermomix
Our Silicone Ice Cream Moulds set fruit purees, juices, yoghurt and ice cream, and as these cake pops prove, they bake too. Every pack comes with free wooden sticks.
