Chocolate Cake Batter
One is the loneliest number…
I hope you all enjoyed the weekend. I had a blast at a family wedding where I danced my heels off (literally), ate lots of good food, drank lots of good wine, and spent quality time making memories with the fam! Today is going to be a short and sweet post. I know y’all are used to my three page posts where I talk and talk and talk, but I think I have already bored you with my Halloween memories. So, instead I wanted to ask you to share your favorite Halloween memories. What was your favorite Halloween outfit as a kid, teen, or adult. Do you love trick or treating, or would you rather sit at home with a scary movie. Or, maybe you don’t care much at all for the holiday and spend your Halloween throwing candy at the neighbors kids from your front porch. Yes, I did see this happen once during my teen years. It’s amazing to see a Halloween Grinch in person. Where’s the spirit, people? Anyway, I would love to hear from all of you lovely followers, so please feel free to leave a comment in the section below. You can even say something like, BOO! or…Happy Halloween! In the meantime, enjoy my recipe for Halloween Cake Pops. This was my first time experimenting with cake pops and I took it a bit further and made them dairy and gluten free. I took them to work, and I must say that my coworkers didn’t complain one bit. These are delicious, so make a batch for your Halloween party tonight, or hell, share them with the trick or treaters! Happy Halloween!
Chocolate Raspberry Halloween Cake Pops (GF, DF):
For the Chocolate Cake:
4 c. almond flour
1/2 c. unsweetened cocoa powder
1 tsp. salt
1 tsp. baking soda
2 c. agave nectar
4 large eggs
2 Tbs. Mexican vanilla extract
1. Preheat oven to 350 F. Spray two 9-in. round cake pans with cooking spray.
2. Using an electric mixer, combine the almond flour, cocoa powder, salt, and baking soda.
3. In a medium bowl, combine the agave nectar, eggs, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until thoroughly combined.
5. Distribute the batter evenly among the two pans.
6. Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 1 hour.
For the cake pops:
1 c. raspberry preserves
1 bottle of gluten free organic sprinkles (I got the Halloween sprinkles at Michael’s)
2 packages of Enjoy Life Semi-Sweet Mini Chocolate Chips
50 medium sized lollipop sticks (purchased at Michael’s)
1. Bake chocolate cakes as directed and allow to cool.
2. Crumble the cake into a large bowl, making sure there are no large pieces.
3. Mix raspberry preserves into crumbled cake, using the back of a large metal spoon to distribute evenly.
4. Mixture will be moist enough to roll into 1-in. balls and still hold a round shape.
5. After rolling into balls, place them on a plate and freeze for 1 hour.
6. Melt the chocolate chips in a large pot over very low heat.
7. One at a time, dip 1/2 in. of the tip of a lollipop stick into the chocolate and insert into a cake ball, no more than halfway through.
8. Holding a stick with an entire cake ball attached, dip the entire cake ball into the melted chocolate until completely covered.
9. Twirl any excess chocolate off of the cake ball.
10. Roll the cake pop in the sprinkles.
11. Place the cake pop onto a sheet of parchment paper and allow to cool.
12. Complete the process with the remaining cake pops and allow to cool completely.
Makes 50 cake pops.
Note: You can stick the cake pops back in the freezer once they are finished cooling and freeze for up to one week. They are even better frozen!