Ingredients
•125g butter, softened.
•3/4 cup (155g, firmly packed) brown sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• 1/4 cup (30g) cocoa powder, sifted
• 100g cream cheese, softened
• 1 cup (150g) icing sugar mixture
• 375g pkt milk chocolate melts
• 2 teaspoons vegetable oil
• 100g white chocolate melts
• Silver cachous, to decorate
Method
1.Preheat oven to 180° and grease/line your tray. Beat butter and sugar with an electric mixer until smooth. Then add 1 egg at a time, beating. Spoon mixture into the pan and let it bake for 35-40 minutes.
2.Once cooked, break up the cake and place them into a food processor and process until fine crumbs.
3.Take cream cheese and icing sugar and place in food processor until smooth and nicely combined.
4.Roll cake mixture into balls and place into the oven tray. Cover using plastic and place into fridge for 3 hours until firm.
5.Put the milk chocolate melts into a bowl over a pan or plate with simmering water. Stir with a spoon until fully melted, then add in vegetable oil whilst mixing.
6.Take 1 lollipop stick and take a cake ball and place on top of it, then dip into the chocolate mix. Repeat with other cake mixtures. Set aside for 30 minutes to set.
7.Put white chocolate melts into a bowl over a pan or plate with simmering water and stir with a spoon until fully melted. Set aside for 5 minutes to set, then take a spoonful of it and drop over the chocolate cake pops, so it drips on the sides slightly. Then take silver cachous (silver balls) to decorate over.