Enjoy a dessert fit for the stars! This cake pop recipe was served at the 63rd Primetime Emmy® Awards Governor's Ball. It was created exclusively for Duncan Hines by the Team USA's World Cup Pastry Team. Try it yourself! This features Duncan Hines Triple Chocolate Decadent Cake Mix with chocolate ganache and almond butter. It's a rich, decadent treat.
- 2 and 3/4 cups baked Duncan Hines Triple Chocolate Cake Mix crumbs
- 1/3 cup Ganache (instructions below)
- 1/4 cup Almond Butter
- 14 oz. Coating Chocolate (we recommend Wilton Candy Melts)
Ganache Ingredients:
- 1 cup Heavy Cream
- 1 cup Bittersweet Chocolate
- 1 tsp. Fresh Orange zest
- Bake Duncan Hines® Triple Chocolate Cake Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.
- Crumble cake up into a large bowl.
- Add prepared ganache and almond butter and stir until incorporated.
- Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.
- Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
- Place coating chocolate in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but will still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of coating or the cake pops will crack.
- Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
- Pick up cake pop by the stick and dip into the coating chocolate. Gently tap stick against the side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).
- Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
Ganache Instructions:
- In a medium size pan, bring the cream to a simmer and add the orange zest. Remove from the heat, add the chocolate, and stir to incorporate.
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Rating:
mgeorges (1 discussion) on Sep 30, 2011 at 02:11 PM
I made these over the weekend, and although they tasted delicious, I didn't see any advantage to using the $2.88 Decandant Cake Mix verses the regular Fudge Cake Mix at $1.24, and I think the regular Fudge cake mix is more moist. My big complaint on this is, the amount of cake and the amount of ganache that you HAVE to make according to the recipe, you HAVE to bake the entire cake and you HAVE to make all of the ganache according to the recipe, the actual recipe COULD have been doubled with adding 2 bags of the wilton melts. So I ended up throwing 1/2 the cake and 1/2 the ganach eaway because I didn't want to go back to the store and buy more melts. I also didn't see the need for the orange zest, I couldn't taste it in the cake pops, but I could taste it with the leftover cake and ganache, I just poured the ganache over the cake, it wasn't all that great like this, it NEEDS the Wilton melts to pull it together. The other thing is the Almond butter, at $5 a jar, I didn't see where it really brought much of anything to the recipe, a splash of almond flavoring would have given a better almond flavor.
Rating:
Christine Mlinek (315 discussions) on Sep 13, 2011 at 11:01 PM
that is what I am talking about!
