If you're looking for something sweet and easy to indulge in, then you've come to the right place! These classy Chocolate cake pops are one of the easiest things to make, and I'll give you a few tips to make your cake pop experience easier. What I love about these is that they're so easy, and look good for any occasion;whether it's a birthday party, or wedding, these will always be the highlight of the occasion with their awesome looks and taste. I call these classy because of the simple but classic design. Let's get started~!

Supplies

- 1 prepared chocolate cake (I made my cake from boxed cake mix, which is the easiest option)

- 400g of chocolate ( I used 4 chocolate bars, 2 dark chocolate and 2 white chocolate. Feel free to buy extra, since this recipe makes around 40-50 cake pops).

- Cake pop sticks or skewers

- 6 tbsp melted butter

- Sprinkles for decoration (Optional) (I used black sugar sprinkles)

- 1/2 tbsp of coconut oil

Step 1: Crumbling the Cake

1. To start off, you'll need 1 prepared chocolate cake. The easiest way is to buy boxed mix and make it that way. Make sure the cake is cooled for at least 5-7 hours before starting.

2. Crumble up the cake with your hands. (make sure your hands are clean!)

Step 2: Forming the Cake Pops

3. Now, add your melted butter and mix it into the crumbs with your hands. Mix until it forms a wet, dough like consistency. You can use frosting or cream cheese instead of butter, but this is all I had on hand.

4. Taking 1 tbsp of the mixture, play around with it in your hands to create a dough. Flatten it out, and then roll it into a ball. Put these balls onto a baking sheet or plate lined with parchment paper, and stick these in the freezer overnight.

Step 3: Melting Chocolate and Inserting the Sticks

5. Melt your chocolate. Melt it in intervals of 15 seconds and stir between each interval. Once completely melted, add in 1/2 tbsp of coconut oil into each different chocolate. Mix it together, and get your cake pops and sticks ready.

**Please note (Tips)

I used 1/2 tbsp coconut oil or 7 grams to each type of chocolate. I had two different types of chocolate, so I added 7 grams to each. The ratio is 1/2 tbsp of coconut oil to every 100g of chocolate. For example, if you have 500g of chocolate, you'll need 2.5 tbsp of chocolate (1/2 x 5). Also note that white chocolate can get a bit more liquidy than regular chocolate, so add less coconut oil if you are using white chocolate. You want the texture to be slightly liquid, but not to liquid.

6. Dip your cake pop stick into the chocolate (only the tip), and insert it halfway into your cake ball. Let it sit before continuing onto the next step.

Step 4: Coating the Pops in Chocolate and Decoration

7. Dip your cake pop all the way into the chocolate, making sure to generously coat it. Gently twirl it around to remove the extra chocolate. If you're doing white chocolate cake pops, you'll need to do two coats of the white chocolate. Wait for each coat to dry before doing the next coat. I poked holes into a cardboard box to make my cake pop stand, but you can also use foam as well. (Look at images above for reference).

8. Decorations(Optional) - If you want to add sprinkles, add them when the chocolate is still wet. The chocolate dries fast, so be prepared. I drizzled the chocolate with a spoon onto my cake pops, and you can do the same if you want to achieve the same look. Let these cool in the fridge for at least 2 hours before serving, to make sure the chocolate layer harden completely.