Moist Chocolate Popcorn Cake Recipe

This chocolate popcorn cake is so rich and delicious! A fun weekend dessert idea! Simple and easy to prepare this cake has a unique flavor and taste. The interesting combination of chocolate and popcorn is so amazing and makes this dessert so special. Here is the recipe:


For the cake:

  • 450 grams’ milk chocolate, chopped
  • 500 grams unsalted butter, chopped
  • 800 grams (4 cups) caster sugar
  • 650 ml (2 2/3 cups) whole milk
  • 4 medium eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 525 grams (3 ½ cups) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 60 grams (½ cup) cocoa, sifted

For the caramel popcorn:

  • 100 grams (4 cups) plain popcorn, store-bought
  • 90 grams (1/4 cup) honey
  • 20 grams unsalted butter, chopped
  • 110 grams (1/2 cup) caster sugar
  • ¼ teaspoon baking soda

For the vanilla buttercream:

  • 650 grams (4 cups) confectioner’s sugar
  • 500 grams unsalted butter, chopped
  • 2 teaspoons vanilla extract


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To make the cake:

  • Preheat oven to 325°F/ 160°C/ Gas Mark 3. Lightly grease two 22cm round cake tins and line with baking paper. Set aside.
  • In a large saucepan, add the chocolate, butter, sugar, milk, and vanilla. Place over medium heat and whisk until melted and smooth. Remove and transfer into in a large bowl. Place in the fridge for 15 minutes to chill.
  • Remove and add the eggs; whisk to incorporate.
  • Then, apply the flour, cocoa, baking powder and combine to incorporate. Divide the batter into the cake tins. Bake for 1 hour 25 minutes–1 hour 30 minutes or until the cake is baked when tested with a skewer. Let it cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, prepare the caramel popcorn.

To make the caramel popcorn:

  • In a large heatproof bowl, add the popcorn and set aside.
  • In another large saucepan, apply the butter, sugar, and honey. Set over low heat and cook for 5–7 minutes, stirring until the sugar has dissolved.
  • Then, increase to medium heat and bring to the boil. Cook for one to two minutes or just until light golden brown.
  • Next, working fast, remove from heat, put the baking soda and stir to incorporate. Pour it over the popcorn and rapidly stir to coat.
  • Ladle the popcorn onto a baking tray lined with baking paper and leave aside to cool. In the meantime, prepare the buttercream.

To make the buttercream:

  • In a mixing bowl, using an electric mixer, beat the butter, confectioner’s sugar, and vanilla beat until pale and creamy (around 8 minutes).

To assemble the cake:

  • First, trim the top of the two cakes; discard. Next, halve each cake horizontally in order to make four even layers.
  • Apply the bottom layer on a serving plate or cake stand. Use a palette knife to spread with around 1 cup buttercream. Repeat layering cake and buttercream.
  • To finish, spread the remaining buttercream over the top and sides of the cake. Top with the caramel popcorn to serve. Slice and serve.