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Chocolate, popcorn and salted caramel cake recipe

Chocolate, popcorn and salted caramel cake recipe

155 ratings

Whatever the occasion, celebrate in style with this showstopper of a cake! Layers of light chocolate sponge sandwiched with a dark chocolate ganache, all encased in a mascarpone icing and topped with a sensational caramel drizzle and gooey, sticky salted caramel popcorn. This stunning cake recipe is surprisingly simple but looks and tastes divine. See method

  • Serves 16
  • 15 mins to prepare and 35 mins to cook, plus cooling
  • 521 calories / serving
  • Freezable

Ingredients

  • 250g butter
  • 250g light brown soft sugar
  • 4 eggs
  • 175g self-raising flour
  • 75g cocoa powder
  • ½ tsp baking powder
  • 4 tbsp milk
  • 3-4 tbsp thick caramel sauce

For the chocolate ganache filling

  • 150ml tub double cream
  • 100g dark or milk chocolate, chopped

For the caramel popcorn

  • 100g caster sugar
  • 15g salty popcorn

For the mascarpone icing

  • 75g butter, at room temperature
  • 100g icing sugar
  • 50g cocoa powder
  • 2 x 250g tubs light mascarpone
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2170kj
    521kcal     26%

  • Fat

    35g 50%

  • Saturates

    21g 104%

  • Sugars

    34g 38%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 45.5g Protein 8.4g Fibre 3.7g

Method

  1. Heat the oven to gas 4, 180°C, fan 160°C. Base line 3 x 20cm loose-bottomed cake tins. In a stand mixer, or using a hand-held mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour, cocoa and baking powder. Fold in the milk to make a light batter.

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  2. Divide the batter between the prepared cakes tins and bake for 20-25 mins, or until risen and springy to the touch. Leave to cool in the tin for 5 mins, before turning out onto a wire rack to cool completely.
  3. To make the ganache filling. Melt together the cream and chocolate in a saucepan and heat gently, stir and set aside to thicken.
  4. For the caramel popcorn, melt the sugar in a saucepan. Once you start to see pools of melted sugar, gently swirl the pan to encourage the rest of the sugar to melt. Using a wooden spoon, stir together and heat until all the sugar crystals have dissolved and the colour looks like runny honey. Take off the heat, stir in 2 tbsp water then put the pan back onto the heat to melt any clumps that have formed. Stir in the popcorn and pour onto a lined baking tray to cool.
  5. Make the icing by beating together the butter and icing sugar until creamy. Then mix in the cocoa powder and mascarpone.
  6. On a cake stand, or plate, layer the cake up with the chocolate ganache, leaving the top plain. Cover completely with the mascarpone icing, and use a palate knife to give a smooth finish. Drizzle over the tinned thick caramel sauce and arrange the caramel popcorn on top.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Cake recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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