_ INGREDIENTS
To prepare the cake:
1 tsp baking soda
2 cups all-purpose flour
1 cup sugar
1 cup unsalted butter, softened
4 large eggs
1 cup light brown sugar
1 cup milk
170 g unsweetened chocolate, melted
1 cup chocolate chips
1 tsp vanilla extract
1 tsp American Garden lemon juice
To prepare the buttercream:
4 cups powdered sugar, sifted
1 tsp vanilla extract
250 g unsalted butter, chopped and softened
To prepare the popcorn:
½ cup sugar
20 g butter
¼ cup honey
1 pack American Garden microwave popcorn natural
_ PREPARATION
Preheat oven to 180 C. Grease and flour two 25 cm round cake pans
then line their bottoms with parchment paper.
Add lemon juice to milk. Leave aside.
In a bowl, sift together the flour and the baking soda. Set aside.
In a large bowl, cream butter and sugars until smooth. Add the eggs,
one at a time, beating well after each addition. Add the chocolate and
mix until well incorporated. Add the dry ingredients in thirds,
alternating with the milk and the vanilla, beating after each addition
until smooth. Add the chocolate chips and stir once.
Divide the batter between the prepared pans and bake for 25–35
minutes. Let cakes cool for 10 minutes then remove from pans and
leave to cool completely.
To prepare the cream, place the butter, powdered sugar and vanilla in
the bowl of an electric mixer. Beat until creamy. Place in the
refrigerator.
To prepare the popcorn, follow the instructions on the pack. Put them
aside in a bowl.
Melt the butter in a saucepan over low heat. Add in honey and sugar
and cook while stirring until the sugar has dissolved. Increase the
heat and stir until light golden. Pour the mixture over the popcorn and
quickly stir to coat.
Halve each cake horizontally to make 4 even layers. Place the bottom
layer and spread with cream. Assemble the other layers on top of
each other, spreading the cream on top and sides of each. Top with
the caramel popcorn and refrigerate a couple of hours before serving.
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