On Valentine’s Day, 1788, Marie Antoinette was informed that the children of Paris had no Necco sweethearts, she responded “Let them eat cake pops.” The suggestion actually went over pretty well and she may have taken the wrong lesson away from the incident.
Luckily, cake pops are still with us today and kids today love them as much as those Parisian children did. These heart-shaped chocolate pops are moist, rich, and delicious. The gooey ganache is a little messy but that’s what the stick is for. And the kids will love decorating the cakes with Valentine’s themed decorations. In the end, these are just a fun, festive treat that kids will love.
If you do not own a heart shaped baking pan (what! you don’t?) go ahead and use a mini muffin tin. As long as you have red, pink, or white sprinkles, the Valentine’s message will come through. Another note, traditional cake pops are a bit denser, and what I have here is cake on a stick. Stick placement is important to the structure of the pop.
Heart Shaped Chocolate Cake Pops (cake recipe adapted from Smitten Kitchen)
makes 24 cake pops
for the cake
12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 cup yogurt, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
for the ganache
3 1/2 oz. bittersweet (or semisweet, if you prefer) chocolate, rough chopped
1/2 cup heavy cream
for the decorations
heart shaped sprinkles
heat shaped candies
Preheat the oven to 325 degrees. Liberally grease a baking pan with 1 1/2” hearts and dust it with cocoa powder. You can also use a round mini muffin tin.
Combine the flour, cocoa, baking powder, baking soda, and salt. Using your beater on medium speed, cream the butter until light and fluffy. Add in the sugar and cream for another two minutes until it is well-combined and light. Add the egg, and then the yogurt, and then the vanilla extract. Using a spoon, stir in the flour mixture and stir just until it’s combined.
Spoon about 2 tablespoons of batter into the hearts, enough so that they are 2/3 full. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cakes cool for 10 minutes, and then remove from the pan. Set on a wire rack and allow to cool completely, an hour or more.
Prepare the ganache by warming the cream over low heat and stirring in the chocolate. Keep stirring until the chocolate is completely melted. Lay the small heart on a flat plate, coat lightly with ganache, and then chill cakes for 30 minutes. Carefully insert lollipop sticks into the cakes, decorate, and gently pry them up from the plate. Now they’re ready to serve!