Chocolate Cake Pops

Cake Pops (thru Digitally Filtered Lens)

Set out to bake a uber sinful mini chocolate cake for J.
In the end, made Chocolate Pop instead with the cake.. lol..

Its a eventful twist of fate.
I have been thinking of the cake for several days.
Then came to the conclusion of individual serve cake for the 3 of us.
Even thought of the design of the cake.
Then came the problem of frosting.
No fridge, what frosting to use le...
Chocolate coating best liao.
But cos its a chocolate cake, with chocolate frosting will be very dry.
So i decided to make some chocolate ganache.

Then came the second problem,
cck no stock / never sell single cream. DIE!!
So i ask Darling go out walk walk at railway mail.
Reach there then realise that no more Bulla single cream,
only stock there was a brand i never heard of.
Further more its on discount,
cos its near expiry date, 2 Mar 2010.. lol..
No choice so bought that & Bulla thicken cream, for backup.

Went home, start mixing butter & sugar.
When i add in the eggs,
the mixture look like they are separating..
Disgusted, i threw the first batch away.
Then started on second batch, same problem.
Then i think back, "did i have the same prob last time".
Then i thought, maybe never mind de.
So i went ahead and add i the flour etc.
the batter turn out all right, at least to me.

The next problem is with the ganache.
The ganache with single cream is simply too liquid.
Cannot use it to frost the cake without it dripping all over.
So in the end gave up that idea. Very down already.
Dunno why, this time round, my cake baking turn out a disaster.
So in the end i have a PLAIN chocolate cake that i cut out into mini size standing.
Chocolate ganche that i cannot frost the cake with.
So i went ahead with last resort,
coat the cake with chocolate coating then do monogram design on it.
But the coating takes forever to dry up,
and its past 12am already....

Looking at the crumbs i have,
i decided to try making cake pops that i have read up a month ago.
to my surprise, it works...
But the thing is, i canot try the pops last night,
cos its still drying, the taste will be different.

So i pack up the pops into nice boxes that i have collected (lucky me),
then this morning, i tried the pops,
They were delicious!!!
Its small, but cos the cake & ganache itself was
made with Valrhona 70% dark chocolate, the taste was very dense & sinful.
It's my second try at cake pop,
the first time fail terribly with peanut butter as a binding gel.

I use the Rich Dark Chocolate Cake Recipe by Peggy Porschen,
and also the Belgian Chocolate Ganache by her.
Good ingredients, really never fail me so far.
And i'm really falling in love with valrhona's chocolate,
they simply gave outstanding result, every single time i use it.
Have to stock up on Guanaja & Equatorial soon at Shermay's.