Black Forest German Chocolate Cake Pops

Black forest cake meets German chocolate cake in this unique and delicious cake pop recipe that you will be making again and again. These black forest German chocolate cake pops turned out better than I expected them to. And I already had high hopes for them. I made these for my husband’s birthday this year and they were a huge hit. It was totally Robbie’s idea to add the maraschino cherries to the center of these cake pops and it make them amazing.

Supplies Used

I actually used boxed cake mix and frosting to make these black forest German chocolate cake pops. I just wanted to simplify things a little bit since there are a lot of steps in making cake pops. To start with, just make the cake according to the package directions. I baked it in a 9×13 inch pan since the shape of the cake didn’t matter.

I used these mini tasting forks instead of the usual cake pop stick. It actually made coating them in chocolate so much easier. When I have used the cake pop sticks for cake pops, I always have a few that end up falling off and dropping into the melted chocolate. Not this time! These mini forks were awesome and I will be using them for all my cake pops. They come in different colors too.

How To Make These Delicious Treats

Once it is done baking, let it cool and transfer it to a mixer bowl. You can also mix this by hand, but if you have a stand mixer it really makes the job easier. Mix the cake on it’s own to break it up nicely. Add a good sized scoop of the coconut pecan frosting. I used a little less than half the tub for these cake pops. Don’t add too much to start with because it can get too moist and won’t have the right consistency. You can always add more if you didn’t add enough to start with.

Use a cookie scoop to portion out the balls of cake. This will make them just the right size to fit a maraschino cherry into the middle.

Add the maraschino cherry to the center and form the ball of cake into a nicely rounded ball. Place in a container so they can be chilled before coating them in chocolate. While they are chilling in the fridge, toast the coconut in a small pan over medium heat until it smells toasty and is lightly browned.

I like to use mini forks instead of the cake pop sticks. It looks really neat and it helps the cake pop to stay in place while you are covering it in chocolate. Remember to dip the mini fork into the melted chocolate before pressing down into the cake ball. This will help it to hold onto it better.

After dipping in chocolate, sprinkle right away with toasted coconut and chopped pecans. Place on parchment paper to harden the chocolate.

Other Recipes Made For Robbie’s Birthday

Fried Chicken Eggs Benedict – Inspired by Hash House A Go Go menu item with mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce.

Pizza Dough – Was originally shared on Robbie’s birthday and later updated.

Root Beer Cake – Moist chocolate root beer flavored cake

Zucchini, Mushroom and Chicken Alfredo – This wasn’t actually a birthday post, but a favorite meal that often is made on a birthday.

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