Ingredients:
- 1.5 cups (190g) All-purpose flour
- 0.75 cup (150g) Granulated sugar
- 1 tbsp (7g) Unsweetened cocoa powder
- 0.5 tsp (3g) Baking soda
- 0.5 cup (120ml) Buttermilk
- 0.5 cup (110g) Vegetable oil
- 1 large Egg
- 1 tsp (5ml) White distilled vinegar
- 1 tbsp (15ml) Red liquid food coloring
- 4 oz (115g) Cream cheese, softened
- 2 tbsp (28g) Unsalted butter, softened
- 1 cup (120g) Powdered sugar
- 0.5 tsp (2.5ml) Vanilla extract
- 16 oz (450g) White chocolate melting wafers
- 1 tbsp (13g) Refined coconut oil
Instructions:
- Preheat oven to 350°F (180°C) and grease your baking pan.
- Whisk dry ingredients. Combine 1.5 cups flour, 0.75 cup sugar, 1 tbsp cocoa, and 0.5 tsp baking soda. Note: Sifting the cocoa helps prevent bitter lumps in the cake.
- Mix wet ingredients. In a separate bowl, whisk 0.5 cup buttermilk, 0.5 cup oil, the egg, 1 tsp vinegar, and 1 tbsp red food coloring.
- Combine and bake. Stir the wet into the dry until just combined. Bake for 30 minutes until a toothpick comes out clean.
- Cool and crumble. Let the cake cool completely. Break it into pieces and rub them together in a bowl until they look like fine sand.
- Make the binder. Beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 0.5 tsp vanilla until silky.
- Form the dough. Mix the frosting into the crumbs. Press a handful together; it should hold its shape like damp sand.
- Shape the hearts. Roll into 1 inch balls, then pinch the bottom to form a V and use a toothpick to indent the top center.
- Secure the sticks. Melt a tiny bit of white chocolate. Dip the tip of each stick into the chocolate, then poke it into the heart. Note: This acts as glue so the pop doesn't slide off.
- Dip and set. Melt the 16 oz white chocolate with 1 tbsp coconut oil. Submerge each heart, tap off the excess, and wait until the shell is matte and firm.