Peanut butter & chocolate cake with salted caramel popcorn
350 g/2-2/3 cups plain/all-purpose flour
3 teaspoons baking powder
1 teaspoon bicarbonate of/baking soda
150 g/10 tablespoons butter, soft
100 g/1/2 cup crunchy peanut butter
350 g/1-3/4 cups (caster) sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
250 ml/1 cup buttermilk, room temperature
125 g/3/4 cup chocolate chips
1/2 quantity Chocolate Fudge Frosting
peanut butter frosting
200 g/6-1/2 oz. cream cheese
50 g/3-1/2 tablespoons butter, soft
75 g/1/3 cup peanut butter
1 teaspoon vanilla extract
4 tablespoons maple syrup
salted caramel popcorn
50 g/1/4 cup (caster) sugar
25 g/2 tablespoons butter
50 g/2 cups plain popcorn (popped weight)
50 g/1/3 cup roasted peanuts
50 g/1/3 cup chocolate chips
50 g/2/3 cup mini marshmallows
three 20-cm/8-inch round cake pans, greased and baselined with greased baking parchment
serves 12
Preheat the oven to 180°C (350°F) Gas 4.
Sift together the flour, baking powder and bicarbonate/baking soda.
Cream the butter, peanut butter and sugar in the bowl of a stand mixer until really pale and light–at least 3-4 minutes. Gradually add the beaten eggs to the creamed butter in 4 or 5 additions, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula. Add the vanilla and mix to incorporate.
Gradually add the sifted dry ingredients to the cake mixture alternately with the buttermilk. Mix until smooth, then fold in the chocolate chips. Divide the mixture evenly between the prepared cake pans, scraping the mixture from the bowl using a rubber spatula. Spread level with a palette knife and bake on the middle shelf of the preheated oven for about 20-25 minutes or until a skewer inserted into the middle comes out clean. Let the cakes cool in the pans for 3-4 minutes, then turn onto a wire rack to cool completely.
To make the peanut butter frosting, beat the cream cheese until smooth. Add the butter, peanut butter, vanilla and maple syrup and beat again until creamy.
To make the salted caramel popcorn, put the sugar and 1 tablespoon water in a small, heavy-based saucepan over low heat and dissolve the sugar without stirring. Once dissolved, increase the heat and continue to cook until the syrup turns into an amber-coloured caramel. Take the pan off the heat and add the butter, swirling to make a smooth butterscotch. Quickly pour the butterscotch over the popcorn and stir well so that it starts to stick together in clumps. Add the peanuts (chopped, if you prefer), chocolate chips and marshmallows.
Place one of the cake layers on a serving dish and spread half the peanut butter frosting over it. Carefully spread one-third of the Chocolate Fudge Frosting over that. Cover with a second cake layer. Repeat this process, finishing with the last cake layer and the remaining chocolate fudge frosting on top of that. Pile the salted caramel popcorn on top just before serving.
chocolate fudge frosting
350 g/12 oz. dark/semisweet chocolate, chopped
225 g/15 tablespoons butter, diced
175 ml/2/3 cup milk
1 teaspoon vanilla extract
350 g/3 cups icing/confectioners’ sugar, sifted
Melt the chocolate and butter in a heatproof bowl set over pan of barely simmering water. Do not let the base of the bowl touch the water. Stir until smooth and thoroughly combined. Removed from the heat and cool slightly.
In another bowl whisk together the milk, vanilla and sugar until smooth. Add the melted chocolate and butter and stir until smooth. Let thicken to the desired consistency before using.
