Chocolate Covered Cake on a Stick Recipe


Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

Chocolate Covered Cake on a Stick Recipe

[Photographs and original illustrations: Cakespy]

What dessert wouldn't taste great covered in chocolate and put on a stick? Instead of coming up with an answer (because really, that was a rhetorical question) why not set up a double boiler and set yourself to melting some chocolate?

Note: Since I was feeling fancy, I used slices of Dobos Torte, but really, any type of cake would work. See for yourself how enrobing a cake slice in chocolate brings it to new indulgent heights, and yet how eating it off of a stick somehow keeps the experience playful.

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  • Yield:Serves 3
  • Active time: 15 minutes
  • Total time:2 hours, 15 minutes


  • 3 slices of cake (from a 9-inch cake cut into 12 servings)
  • 4 squares (4 ounces) semisweet baking chocolate
  • Sprinkles, for garnish (optional)


  1. 1.

    Place a popsicle stick or a chopstick in the bottom center of each cake slice. Push it about 3/4 of the way up the slice of cake, to ensure a good hold.

  2. 2.

    Place your cake slices in the freezer until quite solid, about an hour.

  3. 3.

    In the top of a double boiler, melt 4 ounces of chocolate over medium heat. Alternately, you can melt the chocolate in the microwave. Once melted, remove the top of the double boiler from the heat.

  4. 4.

    Holding a slice by the stick, dip the cake into the pot to coat it with chocolate. If the size of the cake makes this awkward, you can also use a spoon or spatula to drip the chocolate on to the slice, ensuring good coverage. Holding the cake slice over the liquid, tap the stick against the pan so that any excess chocolate will drip back into the pan. Place the chocolate covered cake slice on its side on a sheet of parchment paper. If desired, add sprinkles.

  5. 5.

    Repeat with the remaining cake slices. Allow to cool for about 1 hour, or until the chocolate has completely set, before serving.