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A three layer naked chocolate sponge cake with caramel popcorn decorated with macarons and flowers
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Naked Chocolate Cake With Caramel Chocolate Chip Popcorn

Nothing but a chocolate chunk chocolate cake with caramel chocolate chip popcorn would do for dessert.
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12

Ingredients

For the Chocolate cake

  • 7 tablespoons cocoa powder I used Dr Oetker’s fine dark cocoa powder
  • 300 g (10.6oz) butter at room temperature
  • 300 g (10.6oz) caster sugar
  • 4 large free-range eggs
  • 300 g (10.6) self-raising flour
  • 1 teaspoon baking powder
  • 75 g (2.6oz) chocolate cut into chunks I used Dr Oetker’s fine cooks 54 % dark chocolate
  • 1 tsp vanilla extract

For the butter cream

  • 200 g (7oz) butter softened
  • 420 g (14.8oz) cing sugar sifted
  • 1 tsp vanilla extract
  • 3 tbsp milk

Vanilla caramel chocolate chip popcorn:

  • 115 g (½ cup) popcorn
  • 2 tbsp oil
  • 70 g (2.5ooz) unsalted butter
  • 210 g (7.4oz) light brown sugar
  • 2 tbsp water
  • ¼ teaspoon salt
  • 120 ml (1/2 cup) double cream
  • 1 tsp vanilla extract
  • 60 g (2oz) chocolate chips

Instructions

Make the chocolate cake:

  • Preheat the oven to 180°C/350ºF/gas 4 and then line and grease three 20cm (8 inch) sandwich tins.
  • Mix together the cocoa powder with a little hot water and mix into a smooth paste.
  • In a large bowl, beat together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour. Then mix in the cocoa paste, flour, baking powder and the chocolate chunks. Divide the mixture between the three sandwich tins and bake in the preheated oven for 22 to 25 min or until a skewer inserted into the center of the cake comes out clean. Let the cakes cool for 5 mins in the tin before cooling completely on a rack.

Make the butter cream:

  • Add the butter to a bowl and beat, with a hand-held mixer until pale and smooth. Add half the icing sugar and beating until combined. Add the remaining icing sugar, vanilla and half the milk and beat the mixture until combined and smooth. Beat in the extra milk, if needed.

Make the caramel chocolate popcorn

  • Line a baking tray with baking parchment. Make the popcorn. Heat the oil in a large saucepan over medium heat. Add the popcorn to the hot oil and cover the pot with a lid. Gently shake the pot when the corn starts popping. When finished remove the pot from the heat and transfer to a bowl, making sure to discard all the un-popped kernels.
  • Make the caramel sauce. Combine the butter, sugar, water and salt in a sauce pan, over medium heat and mix until the butter has melted. Bring the caramel mix to the boil and then boil for 5 mins stirring occasionally. Switch off the heat and mix in the double cream and vanilla extract. Let the caramel sauce rest for at least 15 mins as it thickens upon standing.
  • Pour as much vanilla caramel as you want on to the popcorn, add in the chocolate chips and mix until well coated. Transfer the popcorn to the baking tray and spread out in a single layer. Let the coconut caramel popcorn cool and then break into pieces

Assemble the chocolate cake with caramel chocolate chip popcorn topping:

  • Dab a tsp of buttercream icing on the cake stand before putting down the first cake layer.
  • Spread about a quarter of the buttercream frosting evenly on the top of the cake evenly over the making sure some of the frosting hangs out over the edges. Add the second cake, making sure it is centered, press down gently spread another quarter of the frosting. Repeat with the third sponge.
  • Refrigerate the cake for 1hr, then iced the sides of the cake with the remaining icing. Scrape off any extra icing smoothing sides as you do so.
  • Top the cake with all the caramel popcorn topping making sure to pile it as high as you can.