• Take a mixing bowl and add crumbled eggless chocolate cake.
• Add Nutella and mix very well with your hands so that everything incorporates well and forms like a dough.
• Cling wrap the dough and rest this in fridge for 10 minutes.
• Make chocolate shells, bottom layer
• Using a double boiler method temper the chocolate compound.
• For this heat a pan with water, place a bowl larger than the pan in which water is boiling.
• In upper bowl put chopped chocolate pieces.
• Make sure that the boiling water should not touch the bowl in which chocolate is kept.
• Lower the flame and continuously stir the chocolate. Slowly it will start to melt. Remove the bowl, stir  well so that no lumps remain.
• Let it sit on the kitchen counter for few seconds to cool.
• After that take the cakesickles mold and using a spoon cover each cavity with melted chocolate.
• Tap the mould twice or thrice, so the chocolate coats the each cavity uniformly.
• Turn it upside down on a plate to remove excess chocolate. Place this in the fridge for 5 minute to set.

Second Layer

• Now fill these chocolate shell cavities with the chocolate dough we prepared earlier.
• Press well so that there are no gaps left.
• Now insert the ice cream stick through the slot of cakesicles mould as shown in the picture.
• Gently push the sticks and make sure it should reach 3/4th length of the cakesickles.

Top Layer

• Now using a piping bag or spoon, coat the cakesicles with melted chocolate again.
• Refrigerate the cakesicles for few hours to set.
• Gently remove these  from the mould, by tilting the stick first and then pushing it upwards.

Decorate the cakesicles

• Once the chocolate is set and the cakesickles are out of the mould, it’s time to get creative.
• Melt the white chocolate as mentioned above like dark chocolate.
• Fill it in the piping bag, cut the very small corner of the piping bag and drizzle it over the pops.
• Decorate with different sprinkles. Serve chilled.