Choc Caramel Popcorn Cake Recipe
Choc Caramel Popcorn Cake Recipe
This cake is a little over the top crazy, I realise that but how decadent does this look? I spotted this on the cover of Taste magazine last month and have been hanging out for an excuse to make it. That excuse finally came when I booked into my beauty therapist to get my lashes and brows done and discovered on her Facebook page that it was her birthday the day I was going. Well, doesn’t everyone take their beauty therapist a cake? No? Just me?
Despite how it looks, it was really easy to make. The cake itself is quite dense (which it needs to be to hold all this stuff on top) thanks to some almond flour thrown in. There are three layers, each with a creamy but not too heavy peanut butter frosting, some store bought caramel drizzled on each layer and then some of that caramel is mixed with cream and glucose and poured over the top. Then just decorate it however you like; chocolates, cookies, caramel popcorn, caramels etc. etc.
There was one piece missing by the time it got to Roisin because my husband spotted it in the fridge the night before and said no way in hell is that cake leaving this house with a piece for me first. I knew she wouldn’t mind so I carved a chunk out for him and we sat there with two forks stuffing our faces. Make the caramel ganache last after the cake is iced and sitting in the fridge to firm up. You want it runny enough to pour but not so warm it melts the icing or runs straight off the cake or to go too firm so it doesn’t pour down at all. It needs to cool down for around 20 minutes or so but check on it often.
Adapted from Taste magazine’s recipe
Cake
450g (3 cups) self raising flour
50g (1/3 cup) plain flour
240g (1 1/2 cups) brown sugar
85g (3/4 cup) almond meal
1 1/2 tsp baking soda
300g butter, melted
80ml (1/3 cup) milk
5 eggs
Caramel Ganache
380g can Caramel Top n Fill, whisked – divided
60ml (1/4 cup) cream
1 tbsp. liquid glucose
Peanut Butter Frosting
350g butter, chopped, softened
300g (2 cups) icing sugar
90g (1/3 cup) smooth peanut butter
To decorate
caramel popcorn
Jersey caramels, sliced
Lindt chocolate balls
Maltesers
Oreos etc.
Line 3 x 20cm round baking tins with baking paper. Pre-heat oven to 170C/150C fan-forced/325F.
Mix all the ingredients together in an enormous bowl and divide between the tins. Bake 25-30 minutes or until golden and a skewer inserted into the middle comes out clean. Leave in the pans to cool completely on wire racks.
Meanwhile, making the icing by beating the butter until soft and fluffy, then beat in the icing sugar and peanut butter until smooth.
Place one cake onto a serving tray with a few squares of baking paper tucked under the edges to keep the plate clean. Use 1/5th of the icing on top of the cake layer. Reserve 1/2 cup of the Caramel Top ‘n fill and set aside. Use half the remaining caramel to dot over the top of the iced layer.
Repeat with the second layer.
Add the third layer and use remaining icing to cover top and sides. Don’t worry if it’s not perfect as you will be adding heaps of decorations to cover any patchy bits. Place into the fridge to firm up while making the caramel ganache.
To make the ganache add the reserved Caramel top ‘n fill with the cream and glucose to a small saucepan over medium heat. Stir continuously until the mixture thickens slightly (can take around 10 minutes). Remove from heat and stir every few minutes to help it cool down. When it’s still runny but not too warm pour over the top of the cake allowing it to pour down the sides. Decorate with the popcorn and chocolates.
Ingredients
- 450g (3 cups) self raising flour
- 50g (1/3 cup) plain flour
- 240g (1 1/2 cups) brown sugar
- 85g (3/4 cup) almond meal
- 1 1/2 tsp baking soda
- 300g butter, melted
- 80ml (1/3 cup) milk
- 5 eggs
- Caramel Ganache
- 380g can Caramel Top n Fill, whisked - divided
- 60ml (1/4 cup) cream
- 1 tbsp. liquid glucose
- Peanut Butter Frosting
- 350g butter, chopped, softened
- 300g (2 cups) icing sugar
- 90g (1/3 cup) smooth peanut butter
- To decorate
- caramel popcorn
- Jersey caramels, sliced
- Lindt chocolate balls
- Maltesers
Instructions
- Line 3 x 20cm round baking tins with baking paper. Pre-heat oven to 170C/150C fan-forced/325F.
- Mix all the ingredients together in an enormous bowl and divide between the tins. Bake 25-30 minutes or until golden and a skewer inserted into the middle comes out clean. Leave in the pans to cool completely on wire racks.
- Meanwhile, making the icing by beating the butter until soft and fluffy, then beat in the icing sugar and peanut butter until smooth.
- Place one cake onto a serving tray with a few squares of baking paper tucked under the edges to keep the plate clean. Use 1/5th of the icing on top of the cake layer. Reserve 1/2 cup of the Caramel Top 'n fill and set aside. Use half the remaining caramel to dot over the top of the iced layer.
- Repeat with the second layer. Add the third layer and use remaining icing to cover top and sides. Don't worry if it's not perfect as you will be adding heaps of decorations to cover any patchy bits. Place into the fridge to firm up while making the caramel ganache.
- To make the ganache add the reserved Caramel top 'n fill with the cream and glucose to a small saucepan over medium heat. Stir continuously until the mixture thickens slightly (can take around 10 minutes). Remove from heat and stir every few minutes to help it cool down. When it's still runny but not too warm pour over the top of the cake allowing it to pour down the sides. Decorate with the popcorn and chocolates.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
