Chocolate and rum cake pops with marzipan recipe

Chocolate and Rum Cake Pops with Marzipan recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the heavenly combination of rich chocolate, aromatic rum, and delightful marzipan with this delectable recipe for Chocolate and Rum Cake Pops. These bite-sized treats are perfect for any occasion, whether it's a birthday party or a sweet indulgence after dinner. The moist and flavorful cake is mixed with rum, rolled into balls, and then coated with a luscious layer of chocolate. The addition of marzipan adds a unique twist, providing a subtle almond flavor that perfectly complements the richness of the chocolate and rum.

Keywords: Chocolate and rum cake pops, marzipan, recipe, indulgent, bite-sized treats.

Chocolate and rum cake pops with marzipan recipe details

Chocolate and rum cake pops with marzipan recipe, recipe Rating: 4.7
Number of votes:127 

Ingredients

	For the dough:
500 g	flour
200 g	butter
250 g	sugar
4 tbsp	cocoa powder
5 tbsp	rum
1 small glass	rum flavouring
3	eggs
2 tsp	baking powder
80 ml	milk
1 pinch(es)	salt
1	vanilla pod, scratched out pulp only
20 g	vanilla sugar
	For the buttercream::
180 ml	milk
200 ml	cream
20 ml	rum
1 bottle(s)	rum flavouring
½	vanilla pods, scratched out pulp only
40 g	cornstarch
4	egg yolks
3 tbsp	vanilla sugar
300 g	icing sugar
350 g	butter
150 g	dark couverture
	To finish:
3 tbsp	jam of your choice
180 g	buttercream
3 tbsp	rum
3 small glass	rum flavouring
100 g	dark couverture
250 g	marzipan
30 g	icing sugar
½ tsp	rose water

Instructions

You need 40-45 lollipop sticks or wooden skewers and a bracket (e.g. a thick Styrofoam plate).

For the batter:
Whisk the butter with sugar and vanilla sugar until creamy. Add the eggs one after the other, whisking constantly at high until frothy. Whisk in milk, vanilla, rum and rum flavouring. In a bowl, sift the flour together with the baking powder, salt and cocoa powder. Add to the froth mixture spoon by spoon. Spread the batter onto a greased baking sheet.

Bake at 180°C for about 20 minutes. Allow to cool.

For the buttercream:
Mix 8 tablespoons of milk with cornstarch, the remaining sugar and the egg yolks until smooth.
Bring the remaining milk with rum, vanilla and cream to a boil and stir until homogeneous. Add by and by 6-8 tablespoons of the hot liquid to the egg and cornstarch mixture, stirring constantly to prevent curdling. Then mix everything together while stirring constantly. Boil for a minute. Pour the custard into a bowl and cover with foil directly over the surface, to prevent a skin to develop. Cool completely and leave to set.

When the custard has cooled completely to room temperature, whisk the butter and rum flavouring until fluffy, then add the icing sugar. Spoon by spoon mix with the custard, stirring constantly.

For the cake pops:
Melt 150g couverture in a water bath or in the microwave.

Crumble the cake into a large bowl. You can use everything from the cake, unless it is burned. Now, stirring with the hand mixer, add spoon by spoon buttercream, chocolate, jam and rum flavouring until well combined.

Knead the marzipan with icing sugar and rose water and roll to 40 small balls. Then cover each ball of marzipan completely with the cake mixture. Put on a baking sheet lined with parchment paper and refrigerate for at least 1 hour.

Melt the remaining couverture in a water bath or in the microwave.

Now dip 2 cm of each lollipop stick into the liquid chocolate. Stick about 2 cm deep into each ball. Do not to drill too far, otherwise the ball will break. Then put the stick back on the bracket.

Meanwhile keep the chocolate liquid and set decoration of your choice ready.

Fix the cool balls on the sticks and dip them gently into the chocolate. Slowly turn them until fully coated. Tap off excess chocolate with a spoon.

Put the sticks on the bracket and decorate to your liking. Keep them in the refrigerator until required.

Variation:
You may substitute nougat for the marzipan.

Preparation time:
ca. 2 hrs
Cooking / Baking Time:
ca. 2 hrs
Resting time:
ca. 2 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a