4oz Caster Sugar
4oz Butter or Margarine
3oz Self Raising Flour
1oz Cocoa Powder
100g Dark Chocolate
100ml Condensed Milk
400g Milk Chocolate
100g White Chocolate (optional)
This recipe is exactly the same as my other cake pop recipes but again with a few changes.
Some preparation ahead is needed. Put your raisins in a bowl with 2 tbsp of rum mix around cover with cling film and let them sit overnight and soak up the rum.
Turn oven to 180oC. Now bake your cake, cream sugar and butter together until light and fluffy then add one egg at a time. Use an electric whisk it will give you a lovely light airy sponge. Add flour and cocoa and whisk until combined. Put in a baking tray and bake for 25-35 mins depending on your oven and the size of the tin.
Once the cake is baked and cooled put in a food processor to crumb. Melt your dark chocolate and condensed milk together in a bowl over a pan of hot water. Take off the heat and pour in your cake crumbs, raisins and if you want a stronger rum flavour 1 tbsp of rum. Mix together roll into balls and then let these chill in a fridge for 1-2 hours.
Once the mixture has cooled melt your decorating chocolate. Cover in milk chocolate first then let cool. Drizzle a little white chocolate on top of each and add sprinkles. Let cool place them on cake pop sticks and then eat!