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Chocolate egg cake pops (recipe also in English on OPSD blog) For a fun Easter treat, make egg-shaped mini-cakes and insert sticks to make cake pops, a fun idea for chocolate lovers!
  • Servings: 12 pieces
  • 200 g of butter at room temperature
  • 180 g of caster sugar
  • 50 g of brown sugar
  • 150 g of all purpose flour
  • 100 g of unsweetened cocoa powder
  • 60 g of dark chocolate
  • 50 ml of boiling hot water
  • 5 medium eggs
  • the seeds of half a vanilla bean
  • a pinch of salt
  • 200 g of dark chocolate (for the covering)
  • 100 f of white chocolate (for the garnish)
  • wooden sticks
  1. Preheat the oven to 160°C.
  2. Line a square or a rectangular baking tin with baking paper.
  3. In a bowl, sift the flour and the salt. Set aside.
  4. In another bowl, pour the boiling hot water and the dark chocolate cut into pieces. Stir well until the chocolate melts. Gradually add 50 g of sifted unsweetened cocoa and stir to combine.
  5. In a large mixing bowl - or in the standing electric mixer - cream the butter and the sugar together (both caster and brown).
  6. Add the vanilla seeds and the mixture of water, chocolate and cocoa, mixing well until they are full incorporated.
  7. Add an egg at a time, mixing well after each addition.
  8. Gradually fold the sifted flour and the remaining cocoa into the mixture.
  9. Stir well with a wooden spoon and pour the cake mixture into the prepared baking tin.
  10. Bake for about 40/45 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean.
  11. Allow the cake to cool completely on a wire rack.
  12. Melt the dark chocolate in the microwave oven (or cook it in a double saucepan over a low heat).
  13. Use an oval-shaped cookie cutter to cut some little “eggs” out of the cake.
  14. Arrange the “eggs” on a wire rack. Insert a wooden stick at their bottom and cover them with the melted chocolate. Use a spatula to level the covering and remove the excess.
  15. Allow them to cool completely.
  16. Melt the white chocolate. Transfer it to a piping bag with a small and smooth nozzle and glaze the chocolate cake eggs as desired.
  17. Enjoy!
Recipe by OPSD Il gustoso food blog at