Lollipop Birthday Cake

Ingredients

Chocolate Cake

2 cups all-purpose flour

1 ½ cups caster sugar

¾ cups unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

¾ cup milk

½ cup sour cream

¼ cup coconut oil

1 large egg + 1 large egg yolk

110g unsalted butter, melted

½ tbsp vanilla extract

1 cup hot chocolate

 

Chocolate Lollipops

240g block of dark or milk chocolate, melted

2 tbsp hundreds and thousands

8-10 lollipop sticks

 

Chocolate Fudge Frosting

½ cup butter, cubed

400g unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars – cheap and yum!)

4 cups icing sugar

¼ cup milk

¼ cup cream

2 tsp vanilla extract

Method

To make the cake, preheat oven to 180C and prepare 2 x 9-inch cake pans. To a large bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk through and then stir through flour mixture until combined well. Add milk and sour cream to the flour mixture and mix together until well combined. Add coconut oil, eggs, yolks, butter, and vanilla. Carefully add hot chocolate to the cake batter and beat until evenly combined.

Distribute cake batter into pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 mins, remove from the pan and cool completely.

To make lollipops, on two lined baking trays, put a spoon of slightly cooled down melted chocolate, place a lollipop stick in the centre and sprinkle with 100s and 1000s. Repeat with remaining sticks and leave to set in a cool area.

To make the frosting, in a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat; cool for 5 minutes. In a large bowl, beat the icing sugar, cream, milk, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy.

To assemble, spread frosting between layers and over top and sides of cake. Skewer lollipops on top of cake as pictured.