Crumble the cake into fine crumbs, either using your hands or a food processor.
Add the whipped cream frosting and mix well with your hands until the cake mixture binds together when you squeeze it between your fist. Set aside.
Roughly chop the chocolate bar and melt it in a microwave in 30 seconds increments, until it is 75% melted. Stir until all chocolate in uniformly melted.
Take the sticks and line a tray with baking paper. Dip the tips (about 2-3 cm) of the sticks into the chocolate and arrange neatly onto the baking paper. Put into the fridge for 10-15 minutes.
In the meanwhile, form the cake mixture into small balls by pressing between your palms and rotating. Form even shaped balls of similar sizes.
Take the sticks out of the fridge and carefully insert each into the middle of the cake balls.
Cover the cake balls with the melted chocolate by placing them into the bowl and rotating until all sides are well coated. Place them into a tray lined with baking paper.
Optionally, top your cake pops with sprinkles, chopped nuts or shredded coconut (or any other toppings of your choice).
Place them onto the tray lined with a baking paper, and let them set in the fridge for 30 minutes.
After the cake pops are set you can transfer them into an airtight container and store into the fridge for upto a week.
