Chocolate Espresso Cake-Sicles

Katie Rotchin
by Katie Rotchin
12 P
1 hr

When COVID-19 first hit, it was right before my 22nd birthday. As a cake-aholic I was desperate to find a way to share birthday cake with my friends and family while still maintaining a safe distance. These cake-sicles totally saved the day! They're super easy to make, and are perfect for sharing social-distanced style! I know the same could be said of cake pops, but these are just so much more festive in my opinion, since you could really go wild with decoration. Plus, the portion is way bigger than a cake pop, so you won't have FOMO for a full-sized dessert!

Chocolate Espresso Cake-Sicles
Recipe details
  • 12  P
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For the Cake
  • 1and 3/4 cups all-purpose flour
  • 3/4 cups Dutch processes cocoa powder
  • 1 and 3/4 cups granulated sugar
  • 3 teaspoons espresso powder
  • 1/2 cup canola or vegetable oil
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or 1 scant cup of full fat milk combined with 1 tablespoon white vinegar)
  • 1 cup hot water (just enough to emit steam, but below the point of simmering)
For the Cream Cheese Espresso Frosting
  • 1 cup unsalted butter, room temperature
  • 2, 8 ounce bricks of cream cheese (full fat)
  • 4 cups of powdered sugar, sifted
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
For Coating
  • 2 cups candy melts of choice
  • edible metallic paint and/or lustre dust (optional)
  • 1, 12 count silicone cake-sicle or popsicle mold
  • 12 popsicle sticks
For the cake
Preheat oven to 350 degrees Fahrenheit.
Sift flour, sugar, baking soda, baking powder, cocoa powder, espresso powder, and salt in a large bowl. Whisk together and set aside.
Using an electric mixer, or a stand mixer fitted with the paddle attachment, combine oil, eggs, and vanilla extract.
Add buttermilk into the wet ingredients. Mix until combined.
Add the wet ingredient mixture into the dry ingredients, alternating with the water. Start by adding in 1/3 of the wet ingredient mixture to the dry ingredients, then adding 1.3 of the water, continuing this pattern until everything is combined.
Pour batter into two 9 inch greased and parchment lined baking tins.
Bake at 350 degrees Fahrenheit for 25-30 minutes.
Cool completely on wire rack before using.
For the Cream Cheese Espresso Frosting
With an electric hand-mixer, or a stand mixer with the paddle attachment, beat the room temperature butter with the cream cheese on medium until fully combined.
In a separate bowl, sift the powdered sugar, and espresso. Whisk together until fully combined.
Add salt into the powdered sugar-espresso mixture.
With mixer on low, slowly add the dry ingredients into the butter-cream cheese mixture. Once somewhat combined, turn the mixer up to medium-high and add in vanilla extract.
Crumble up the cooled cakes with your hand or with a stand mixer on low. The crumbs should be the same texture as dry sand.
Add 2 tablespoons of the frosting into cake crumbs, mixing with your hands until combined. Keep on adding frosting by the tablespoon until this mixture feels like wet sand that would keep its shape when molded. Set aside.
Melt 1 cup of candy melts in the microwave in 30 second increments, stirring between each interval .
With a pastry brush, apply a thin coating of melted candy melts to along the inside of each cake-sicle mold. Let set for 5-10 minutes at room temperature.
Once the candy melt coating has set, fill each cake-sicle mold with the cake-crumb-frosting mixture. Then insert a popsicle stick through the opening on the bottom of the mold. Push the popsicle stick in until it is about halfway up the cake-sicle.
Melt remaining candy melts in microwave in 30 second increments, stirring between each interval.
With a pastry brush or offset spatula, coat the exposed cake section of the cake-sicle with melted candy melts.
Place cake-sicles in freezer for for about 5 minutes, or until the final candy melt coating hardens fully.
Remove each cake-sicle from mold, and use a sharp knife to remove any excess candy melt from the edges.
Top with any decorations of your choice, such as edible metallic paint, or lustre dust!
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