Preparation

• Preheat oven to 350°F (177°C). Grease a 9-inch pan (round or square) or 9-inch springform pan.
• Make the cake: Whisk the flour, granulated sugar, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Whisk the oil, eggs, and vanilla together in a medium bowl. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk everything together until combined.
• Pour the batter evenly into the prepared pan. Bake for 25–27 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
• Make the frosting: Beat the butter on medium speed until creamy. Add confectioners’ sugar, cocoa powder, 2 teaspoons of heavy cream/milk, and vanilla extract, and beat on low speed until incorporated. Increase to high speed and beat for 3 minutes. Add another teaspoon of milk/cream if it looks too thick.
• Crumble the cooled cake into the bowl on top of the frosting. Beat the frosting and cake crumbles together until combined.
• Measure 1 scant Tablespoon of moist cake mixture and roll into a ball. Place cake balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour.
• Melt the coating in a measuring cup, microwave in 20-second increments until melted. Let the coating cool before dipping.
• Coat the cake balls: Dip a lollipop stick into the coating, insert into the cake ball. Dip the cake ball into the coating until completely covered, tap to allow excess coating to drip off. Decorate with sprinkles and place upright.
• Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.