Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350°F.
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For
12
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Additional Allergens: Dairy: Sub butter & cream for the dairy-free alternative. Eggs: Sub egg whites for aquafaba - 2–3 tablespoons to replace one egg white I love to make these in stages. I'll bake, cut and freeze the cakes first, then when I have time I'll whip up icing and fill them and re-freeze to firm everything up. Then, when I have more time, I'll prep the chocolate and dip them + refreeze. It's so simple to make this recipe work around a busy schedule instead of doing it all from start to finish. The cakes store wonderfully in the freezer in an airtight container once finished for up to 6 months of storage or they store well in an airtight container in the refrigerator for a week. You could store them on the countertop if you're in a cooler climate, but here in Florida the chocolate just melts.
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Cassidy H
a month ago
These are so much fun and my daughter loves them!!! I was a little nervous at first because the cake batter was really wet and runny but I trusted the process and it all worked out!! I subbed the raspberry powder for strawberry powder because we were already making some for strawberry milk 🤪 I’m not super great when it comes to coating things in chocolate so if anyone has any tips, I’m all ears!
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Jennifer R
a month ago
And as for a chocolate coating tip: use double broiler and heat chocolate slowly so that it doesn’t get clumpy and overheat. Then, you can drizzle the chocolate over the cakes on a rack and let the chocolate drip down. I usually collect the chocolate and reheat it if I need more - but it is messy!! I’m here for anyone else’s tips!
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Cassidy H
a month ago
I think this would help a lot!! The chocolate to cake ratio was a little off on mine because I dipped and coated the whole thing 🤪 still delicious but very sweet 😅
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Jennifer R
a month ago
Ahhh those look amazing!!!! Yes!! Strawberry powder is a great sub! They must be so yummy!! And I get it with the trust the process part 😂😂 gluten free recipes often seem questionable - but I work hard to iron out kinks so thanks for trusting me!!! 🫶🏼
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Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350°F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Additional Allergens: Dairy: Sub butter & cream for the dairy-free alternative. Eggs: Sub egg whites for aquafaba - 2–3 tablespoons to replace one egg white I love to make these in stages. I'll bake, cut and freeze the cakes first, then when I have time I'll whip up icing and fill them and re-freeze to firm everything up. Then, when I have more time, I'll prep the chocolate and dip them + refreeze. It's so simple to make this recipe work around a busy schedule instead of doing it all from start to finish. The cakes store wonderfully in the freezer in an airtight container once finished for up to 6 months of storage or they store well in an airtight container in the refrigerator for a week. You could store them on the countertop if you're in a cooler climate, but here in Florida the chocolate just melts.
Only visible to you
Made it?
Cancel
Cassidy H
a month ago
These are so much fun and my daughter loves them!!! I was a little nervous at first because the cake batter was really wet and runny but I trusted the process and it all worked out!! I subbed the raspberry powder for strawberry powder because we were already making some for strawberry milk 🤪 I’m not super great when it comes to coating things in chocolate so if anyone has any tips, I’m all ears!
Like
Reply
Cancel
Jennifer R
a month ago
And as for a chocolate coating tip: use double broiler and heat chocolate slowly so that it doesn’t get clumpy and overheat. Then, you can drizzle the chocolate over the cakes on a rack and let the chocolate drip down. I usually collect the chocolate and reheat it if I need more - but it is messy!! I’m here for anyone else’s tips!
Like
Reply
Cancel
Cassidy H
a month ago
I think this would help a lot!! The chocolate to cake ratio was a little off on mine because I dipped and coated the whole thing 🤪 still delicious but very sweet 😅
Like
Reply
Cancel
Jennifer R
a month ago
Ahhh those look amazing!!!! Yes!! Strawberry powder is a great sub! They must be so yummy!! And I get it with the trust the process part 😂😂 gluten free recipes often seem questionable - but I work hard to iron out kinks so thanks for trusting me!!! 🫶🏼
Like
Reply
Cancel
