Ingredients
Cooking spray
1 1/2 c. all-purpose flour
3/4 c. cake flour
1 3/4 c. granulated sugar
1 c. cocoa powder
1 3/4 tsp. baking powder
1/2 tsp. salt
1 1/2 c. buttermilk
3/4 c. water
1 1/3 c. oil
3 eggs
2 tbsp. pure vanilla extract
1 c. chocolate Candy Melts
1/4 c. cocoa powder
1 c. powdered sugar
1/4 c. shortening
1/4 c. butter, cut into small cubes, chilled
Chocolate Buttermilk Cake, crumbled
Chocolate Buttercream, room temperature
1/2 c. semisweet chocolate chips, melted
10 large boba straws or lollipop sticks
1 1/2 lb. dark chocolate candy melts, divided
1 c. rainbow sprinkles
Preparation
- Make Batter: Into a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, sift all-purpose flour, cake flour, sugar, cocoa powder, baking powder, and salt. Add buttermilk, water, oil, and eggs, and beat on low speed until combined; beat in vanilla.
- Bake Cake: Pour into the prepared sheet pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely at room temperature, then refrigerate overnight. Crumble cake for use in cake pops.
- Make Ears: Line a baking sheet with parchment paper, and melt Candy Melts according to package directions. Drop 1 tbsp. melted chocolate at a time onto the baking sheet and smooth with the back of a spoon to make a round disk for Mickey’s ear. Repeat to make 20 ears. Let ears harden, 15 to 20 minutes. Set aside.
- Make Chocolate Buttercream: Sift cocoa powder and powdered sugar into the bowl of an electric mixer fitted with a paddle attachment. Add shortening and beat on medium speed until coarse crumbs form. Add cold butter, one cube at a time, and beat until smooth.
- Form Cake Balls: Line a baking sheet with parchment paper and set aside. In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, add crumbled cake and mix on low speed until small crumbs form, 2 minutes. Add room temperature buttercream and mix on low speed until fully incorporated, 2 to 3 minutes. Add melted chocolate chips and mix on low speed until soft and moist, 2 more minutes.
- Chill Cake Pops: Form into 3/4 c. balls, and place on the prepared baking sheet. Refrigerate for 2 hours. After cake balls are chilled, melt 1/2 c. chocolate Candy Melts according to package directions and keep warm.
- Assemble Cake Pops: Dip ½" of a lollipop stick or boba straw in melted chocolate and insert the chocolate-coated end into the center of each cake pop, about 1/2" deep. Refrigerate until chocolate hardens, 20 to 30 minutes.
- Dip Cake Pops: Place sprinkles in a small bowl; set aside. Melt remaining chocolate Candy Melts according to package instructions. Dip cake pops in melted chocolate, allowing excess chocolate to drip off the bottom.
- Decorate Cake Pops: Dip in sprinkles and place on parchment. Place ears on top before chocolate hardens.
