Chocolate Cake Pop recipes by Lily O'Brien's

Spend an afternoon with the entire family making this delicious, and easy, Chocolatey Cake Pop recipe. Created using Lily O'Brien's rich signature Dark Chocolate these sweet treats are guaranteed to put smiles on everyone's faces.


• 150g unsalted butter
• 75g light brown soft sugar
• 150g Lily O’Brien’s dark chocolate baking drops
• 1 tbsp golden syrup
• 3 eggs
• 125g golden caster sugar
• 1 tsp vanilla essence
• 150g plain flour
• ½ tsp baking powder
• 3 tbsp cocoa powder
• 1-3 tbsp Pre-made chocolate fudge icing


• 150g Lily O’Brien’s Mega Milk Dark Chocolate
• 150g Lily O’Brien’s Dark Belgian Chocolate
• Sprinkles for decoration


• Heat the oven to 180C/160C fan. Line a 20cm square cake tin with greaseproof paper.
• Melt the butter, brown sugar, chocolate and golden syrup together gently in a pan on a low heat until smooth, then remove from the heat.
• Whisk the eggs and caster sugar together in a large bowl until light and fluffy, then add the vanilla extract, sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Quickly fold everything together then pour the brownie mixture into the cake tin and bake for 25 mins.
• Remove from the oven and allow to cool completely in the tin sat on a wire rack.
• Remove the brownie from the tin and crumble into a large bowl. Depending how sticky your brownie is you may need to add a little fudge icing to get your mixture to stick together. Test your crumbs by taking a tablespoon of mixture in your hands and roll it into a ball, if you get a nice sturdy bowl, then you won’t need to add any icing, however if it’s crumbling a little you will need to add a little icing – add a tablespoon of icing at a time to your crumbs, mixing thoroughly and repeat your test, until a firm ball forms that won’t fall apart.
• Roll your cake pops either by hand, using around a table spoon of mixture for each, or alternatively use a mould like we have here to form your cake pops, then allow them to cool in the freezer on a tray for an hour to firm up.
• Lay a large piece of greaseproof paper on a flat surface where your cake pops can be left to set undisturbed once dipped.
• Place your milk and dark chocolate into separate cups and microwave together in 1 minute bursts, stirring in between, until completely melted, then stir in 1/2 teaspoon of vegetable oil into each cup of chocolate to make the consistency of the chocolate just runny enough to coat the cake pops easily, whilst not coating them too thickly. Allow the melted chocolate to cool for a few minutes before using.
• Remove your cake pops from the freezer and insert your lollipop sticks into the base of each cake pop to around three quarters of the way in.
• Dip each cake pop into your melted chocolate until completely covered then shake off the excess chocolate back into the cup. Decorate with your chosen sprinkles and place on the greaseproof paper to set for around an hour. Store in the fridge in an airtight container for up to a week.