Combining two of our favorite deserts, what’s not to love? These chocolate rocky road cake pops take 35 minutes to make and are sure to stand out on the table!

YOU WILL NEED

 

For the brownie cake mixture:

200g white chocolate

200g unsalted butter

1 tsp vanilla essence

3 eggs, beaten

300g caster sugar

100 plain flour

1tsp baking powder

10g ground almonds

100g white chocolate chips

100g chopped roasted hazelnuts

 

 

For the Cake Pop

1 ½ tbsp single cream

250g icing sugar

4tbsp butter, softened

225g cream cheese

350g dark chocolate

1 bowl mini marshmellows

1 bowl chopped roasted hazelnuts

1 bowl digestive biscuit crumbs

 

Cooking time: 30-35 mins

 

HOW TO DO IT

1. Preheat the oven to 160c. Grease and line a 20cm x 30cm baking tin.

2. Put the white chocolate (broken into pieces), butter and vanilla essence in a heatprool bowl and melt gently over a pan of simmering water. Leave to cool a little.

3. Whisk eggs and sugar until thick and fluffy, then fold into the chocolate mixture. Fold in the the rest of the dry ingredients.

4. Spoon the mixture into the tin, smooth over, bake for 30-35 minutes until well risen and firm. Remove from the oven and leave to cool in the tin, then cut and place on a wire rack.

 

TO MAKE THE POP CAKE

1. Now that the brownie mixture has cooled, crumble it all up using your fingertips into a large bowl.

2. Mix the cream, icing sugar, butter and cream cheese until smooth and creamy. Add the brownie mixture and stir together to combine with a spatula.

3. Knead it all together with your hands to form a dough (if the mixture is too dry, add more cream). Refrigerate until the mixture is firm to the touch.

4. Line a few baking trays with baking paper. Roll out 2.5cm – 5cm cake balls from the dough and place on baking trays. Insert a lollypop stick into each ball, place on a baking tray and when all the mixture has been used, place in the freezer for 30 minutes.

5. Break the chocolate into pieces and melt in a heatproof bowl set over a pan of simmering water, stirring as it melts gently. When the cake balls have hardened, remove from the freezer and dip them in the melted chocolate and make sure they are covered completely. Sprinkle on the marshmellows, chopped hazelnuts and biscuit crumbs. Return to the baking trays to set.

Tea + Chocolate = fundraising! Host a  Big Chocolate Tea Party during April and help raise vital funds for The Sick Children’s Trust.