Preparation Instructions

• Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
• Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined.
• Pour the batter evenly into the prepared pan. Bake for 25–27 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely in the pan on a wire rack.
• Make the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract, and beat on low speed until incorporated. Increase to high speed and beat for 3 minutes until it comes together.
• Crumble the cooled cake into the bowl with frosting. Beat the frosting and cake crumbles together until combined.
• Measure 1 scant Tablespoon (20g) of moist cake mixture and roll into a ball. Place cake balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
• Melt the coating in a 2-cup liquid measuring cup in the microwave, stirring every 20 seconds until completely melted. Let the coating cool for a few minutes.
• Coat the cake balls: Remove 2–3 cake balls from the refrigerator at a time. Dip one end of a lollipop stick into the coating and insert it into the center of a cake ball. Dip the cake ball until covered, tap off excess coating, and decorate with sprinkles.
• Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.