Choc Caramel Popcorn Cake from pinkpostitnote.com

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.

Choc Caramel Popcorn Cake from pinkpostitnote.com

Choc Caramel Popcorn Cake from pinkpostitnote.com

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.

Choc Caramel Popcorn Cake from pinkpostitnote.com

Repeat with the second layer.

Choc Caramel Popcorn Cake from pinkpostitnote.com

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.

Choc Caramel Popcorn Cake

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

  1. Line 3 x 20cm round baking tins with baking paper. Pre-heat oven to 170C/150C fan-forced/325F.
  2. 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.
  3. Meanwhile, making the icing by beating the butter until soft and fluffy, then beat in the icing sugar and peanut butter until smooth.
  4. 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.
  5. 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.
  6. 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.
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