Chocolate Cake Pops

Preheat your oven to 325 degrees
In a standing mixer, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
Add the eggs and stir until just combined.
Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
Continue mixing until the batter is smooth.
Pour the batter into a parchment paper lined and greased 9x13 pan
Bake for 30 minutes.

Once the cake is out, quickly scoop it into the bowl of a standing mixer. It works best if the cake is still warm from the oven because the steam adds moisture.
Turn the mixer on low and mix until the cake becomes like a play dough consistency.
Remove and scoop out with a cookie scoop onto a parchment-lined cookie sheet or press into cake pop molds. If using a cookie scoop, roll each ball between the palms of your hands to smooth it out into a more perfect circle.
Melt the chocolate in the microwave. Place in a microwave-safe bowl and heat up in 30-second increments, stirring between each one, until fully melted. Usually, it does not take longer than 1.5 minutes.
Dip the stick in the melted chocolate and place at least half way deep into each cake pop. Place in the freezer to set for 5-10 minutes.
Remove the cake pops from the freezer and dip each one in the melted chocolate. Allow the excess chocolate to drip back into the bowl before placing them in a stand to dry. If you do not have a cake pop stand, you have a few options. First, you can place the cake pop down on the top side, forming a flat top. Second, you can poke holes in the bottom of a cardboard box and place each stick inside the holes. Third you can use a block of styrofoam and stick the bottom of the stick into it.
Pour on some sprinkles before the chocolate is dried if using.
Allow each cake pop to set & serve fully.