Line a muffin tray with 12 paper covers and preheat to 170°C (gas mark 3). Line a muffin tray with 12 paper covers and preheat to 170°C (gas mark 3).
2
Make sponge by combining flour, cocoa powder, sugar, baking powder, salt, and butter until sandy in a freestanding mixer with the paddle attachment or electric mixer basin.
3
Beat the milk, egg, and vanilla essence in a jug before carefully adding it to the flour mixture and beating until smooth.
4
Fill the paper cases with the ingredients and bake for 20–25 minutes until the sponge springs back.
5
After allowing it to cool on a wire rack, place it in the refrigerator for a whole night to stale.
6
Cream the butter with a hand-held electric mixer in a large bowl, then slowly add the icing sugar, mixing in between. Stir in milk and vanilla until foamy.
7
Break the cakes into fine breadcrumbs in a large basin after removing them from the fridge. Mix with frosting to make balls.
8
Roll the mixture into balls and place on a baking tray. Allow these to chill for 30 minutes. Put dark and white chocolate in separate bowls to melt.
9
Dip lollipop sticks in melted dark chocolate and insert into cake balls. Coat each ball in chocolate after inserting sticks. Sprinkle or leave plain. Let rest.