Happy New Year! As a tradition, I like to state my New Year’s resolutions on Project Pastry Love’s first post of the year. In 2015 I included a long list of resolutions in the Chocolate Souffle Brownies post. On my 2016 Milk Chocolate Tartlets With Pretzel Crust post I resolved to be a little less fearful. I am happy to report that the year contained many brave moments for me. (In a forgivable lapse, I did make Cameron decorate our front yard for Halloween because I was afraid to touch the big fake spiders). For 2017 I resolve to take the people-pleaser in me and dial her down a notch. I’m going to say “no” to things a little more often and not worry so much about what people think of me. Now. Back to desserts. I made you a salted caramel popcorn cake and I really hope you like me it.
I got this recipe from Baking Heaven magazine (Autumn 2015). I thought it was a very festive cake that would propel me out of 2016 with a bang… or a pop. This cake is made up of a simple chocolate cake, which is held together by delicious fudge frosting, topped with salted caramel popcorn, and drizzled with a thick, dark chocolate glaze. Lets assemble, shall we?
First, spread the chocolate fudge frosting on top of every chocolate cake layer. . .
. . .until it’s three layers high.
On the third and final cake layer pile on the salted caramel popcorn.
Finally drizzle on the dark chocolate glaze.
- 1 and ½ cups (127.5 g) Unsweetened Cocoa Powder
- 1 and ½ tsp. Salt
- 3 cups (375 g) All-Purpose Flour
- 3 cups (600 g) Sugar
- 1 TBS Baking Soda
- 1 and ½ tsp. Baking Powder
- 1 and ½ cups Vegetable Oil
- 1 and ½ cups Buttermilk
- 1 and ½ Vanilla Extract
- 3 Large Eggs, lightly beaten
- 1 and ½ cups Hot Water, or Brewed Coffee
- 9 oz. (250 g) Dark Chocolate, chopped
- 4 and ½ oz (120 g) Cream Cheese, softened
- 1 and 1/8 cups (8 and ½ oz or 245 g) Sour Cream
- 1 cup (125 g) Powdered Sugar
- 2 TBS Vegetable Oil
- ¼ cup (56 g) Pop Corn Kernels
- ½ cup (100 g) Sugar
- 3 and 1/2 TBS (50 g) Unsalted Butter, chopped
- 2 tsp Sea Salt Flakes
- 1 cup (4fl oz) Heavy Whipping Cream
- 7 oz (200 g) Dark Chocolate, chopped
- Preheat the oven to 350 degrees F. Line and grease three 8-inch round cake pans with parchment paper and oil spray.
- Sift together the cocoa powder, salt, flour, sugar, baking soda, and baking powder into a large bowl. Whisk to fully combine. Using a hand-held mixer beat in the oil, buttermilk, vanilla extract, eggs, and hot water (or coffee) one at a time until fully combined and smooth.
- Pour the batter evenly between prepared pans and bake for 40 to 50 minutes, or until an inserted toothpick comes out clean.
- Let the cakes cool in their pans for 30 minutes, and then carefully invert each cake on wire racks. Once completely cooled level each cake if necessary.
- Place chocolate in a heatproof bowl set over a saucepan of simmering water. Be sure that the bottom of the pan does not touch the water. Stir until the chocolate has melted and become smooth. Remove from heat and set aside until cooled, but still melted (about 10 to 15 minutes).
- Using a hand-held mixer, beat the cream cheese, sour cream and powdered sugar together until smooth. Stir in the cooled, melted chocolate until well combined.
- Line a baking sheet with parchment and set aside.
- Pour the oil in a large saucepan or soup pan, and then place the pan over medium heat. Throw in 3 pop corn kernels and cover the pan with a lid. Once the kernels have popped pour in the rest of the kernels. Cover and cook, shaking the pan gently until the popcorn stops popping. Pour the popcorn onto the prepared baking sheet. Set aside.
- In a saucepan over medium heat cook the sugar until it dissolves. Swirl the saucepan a little to help cook the sugar evenly. Once melted, reduce the heat to low and cook until the sugar turns a deep amber color (about 320 degrees F.). Carefully add the butter and stir for a few minutes until fully melted and combined. Bring the mixture to a simmer and without stirring allow the mixture to cook, thicken, and become caramelized (about 3 to 5 minutes)
- Remove the pan from the heat, stir in the salt, and then gently pour mixture over the popcorn. Set aside to cool and then break into pieces.
- Place the chopped chocolate in a heatproof bowl. In a saucepan, bring the cream to a boil. Pour the hot cream over the chopped chocolate making sure that every piece is covered. Set aside for 1 minute and then slowly stir the chocolate mixture until smooth and glossy (about 3 minutes). If the chocolate does not thoroughly melt place the bowl over a saucepan with simmering water. Be sure that the bottom of the bowl does not touch the hot water. Stir until smooth.
- Place a chocolate cake on a cake stand and spread 1/3 of the frosting over top. Repeat with remaining cakes and frosting. Cover the top layer with the salted caramel popcorn, piling high in the middle of the cake. Pour the chocolate glaze in a piping bag and drizzle on top of the cake. Enjoy!
- Three 8-inch round cake pans
- Hand-held mixer
- Parchment paper
- Large saucepan or soup pan
- Baking sheet
- Candy thermometer
- Medium-sized saucepan
- Heat-proof bowl
- Piping bag
