This cake.. Where do I even begin to describe it? It’s probably the craziest, most over the top cake I’ve ever made! Rich chocolate cake filled with peanut butter frosting, topped with dark chocolate ganache and decorated with popcorn! Yes, popcorn! And did I mention the popcorns are covered in caramel? Crazy as it may sound, they were the perfect topping to this yummy cake.
If you don’t have the time make the entire cake, the popcorns are delicious just as they are, or even better – dipped in dark chocolate!
The cake itself could not be easier! You stir the dry ingredients together, then add in eggs, butter and water. That’s it! And the result is a perfect, moist chocolate cake.
(Since there is cream in the peanut butter frosting, the cake needs to be stored in the fridge!)
- 40 g butter
- 135 g plain flour
- 30 g cocoa powder
- 3/4 tsk baking powder
- 3/4 tsk baking soda
- 170 g caster sugar
- 1 egg
- 190 g water
1. Preheat the oven to 175 C/350 F.
2. Grease one tall or two lower 10 cm /4 inch baking tin/tins.
3. Melt the butter.
4. Sift flour, cocoa, baking powder, baking soda and caster sugar into a bowl. Stir together.
5. Add in the egg, melted butter and water and stir to a smooth batter.
6. Pour the batter into the tin/tins and bake in the lower part of the oven approx. 30 minutes for two tins, or 50-55 minutes for one tin. A knife in the center should come out clean.
7. Let the cake/cakes cool on a lattice until completely cool.
8. Cut off the dome and cut the cake/cakes into four layers.
PEANUT BUTTER FROSTING:
- 230 g unsweetened, smooth peanut butter
- 160 g powdered sugar
- 80 g butter
- 80 g heavy cream
1. Beat peanut butter, sugar and butter for a few minutes until fluffy.
2. Add in the cream and continue to beat to a creamy frosting.
3. Stack the cake with peanut butter between each layer. Apply a thin layer of frosting to the outside of the cake to capture the crumbs. Chill the cake for 15 minutes, but leave the bowl of frosting in room temperature.
4. Frost the cake with the remaining frosting and put the cake in the fridge.
- 100 g dark chocolate (55-60 %)
- 50 g heavy cream
- 1 tsp butter
1. Chop the chocolate finely.
2. Bring the cream to a boil, remove from heat and stir in the chocolate and butter.
3. Pour the ganache into a bowl and let cool in room temperature until it’s cool enough not to melt the peanut butter frosting.
4. Pour the cooled ganache over the cake and help it a little down the sides. Put the cake back in the fridge.
- 1 litre popcorns, salted
- 50 g sugar
- 50 g water
1. Bring sugar and water to a boil in a saucepan without stirring. Let boil to a golden brown caramel.
2. Stir in the popcorns.
3. Put the popcorn on some parchment paper (it’s very hot, so be careful!) to cool.
4. Decorate the cake with popcorn just before serving.