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:

Ingredients:

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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Instructions:

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.

Enjoy!