Popcorn and Peanut Butter Chocolate Cake Recipe

I am absolutely over-the-top crazy about peanut butter. I like it savoury in satay sauce. I like it on toast (with butter dripping off of it). I like it on a spoon straight out of a jar. But most of all I like it in desserts; ice cream, cheesecake, cookies, brownies, sauces or any other way I can get it. I am also an avid popcorn addict. One day, maybe, Australian cinemas will learn to put the oily, melted, yellow topping that they call ‘butter’ in North America on the popcorn they sell. The one that is stored in the stainless steel vats with the pump on it so you can say “extra butter” and then I will be in seventh heaven sitting in the darkened theatre stuffing my face with the delicious goodness. That dry, yellow powder they put on it here? Nah-ah. Doesn’t cut it.

Sorry, where was I? Oh yes, this cake. So now I can have my two loves. Actually three, if you include chocolate. Oh wait, four, if you include cake all together in one hit. This is absolute child’s play to make – one pan bake and the icing is (shhhh) just peanut butter and store-bought frosting mixed together! AND the crowning glory that is the popcorn is also store-bought caramel popcorn. Of course, if you want to me all la-dee-da about it, go right ahead and make your own popcorn and caramel sauce but I couldn’t be bothered.

  

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Popcorn and Peanut Butter Chocolate Cake Recipe

Ingredients

• Cake
• 1/2 cup (50g) cocoa powder
• 1/2 cup (125ml) boiling water
• 185g (6 ounces) butter, chopped & softened
• 1 1/2 cups (330g) caster (superfine) sugar
• 2 tsp vanilla
• 3 eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (75g) plain (all-purpose) flour
• 3/4 cup (180ml) buttermilk
• 2 cups (60g) nutty caramel popcorn – any brand you like
• 2 tsp icing sugar
• Peanut Butter Frosting
• 435g (14 oz) ready-made vanilla frosting
• 200g (6.5oz) smooth peanut butter
• 1 tbsp milk

Instructions

1. Preheat oven to 160C/140C fan-forced/325F. Grease a deep 22cm (9 inch) square cake pan with butter; line the base and sides with baking paper.
2. Combine sifted cocoa and the boiling water in a large bowl until smooth. Add butter, caster sugar and extract; beat with an electric mixer until butter is paler and fluffy. Beat in eggs, one at a time. Add sifted flours and buttermilk; beat on low speed until just combined. Spread mixture into pan.
3. Bake cake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4. Meanwhile, make peanut butter frosting.
5. Stir ingredients in a medium bowl until smooth.
6. Place cake on a plate, spread frosting on top. Just before serving, arrange popcorn on frosting, then dust with sifted icing sugar.

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