I love making mini cakes they’re just too cute.

This chocolate cake is a recipe I make over and over again, it’s simple and always turns out. I wanted to add a bit of a twist to this mini cakes and add the caramel and popcorn.

I had made all the elements from scratch but if you don’t have time or can’t be bothered you can easily just buy the popcorn and the caramel sauce.

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Mini Chocolate Cake with Salted Caramel Sauce and Popcorn
Yields 12
Sticky, salty and gooey chocolate caramel popcorn cake
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Prep Time
30 min
Prep Time
30 min
For the chocolate cake
  1. 1 large - egg
  2. 1 cup - caster sugar
  3. 6 ounces - Greek yoghurt
  4. 1/4 cup - vegetable oil
  5. 1 1/2 tsp - vanilla extract
  6. 1/2 cup - brewed coffee, room temperature or warm (I used 11/2tsp of coffee)
  7. 1/2 cup - cocoa powder
  8. 1 cup - plain flour
  9. 1 tsp - baking soda
  10. 1/2 tsp - baking powder
  11. 1/2 tsp - salt
For the popcorn
  1. 12 cup - popped popcorn (1/2 cup - unpopped kernels)
  2. 1 cup - brown sugar
  3. 1/4 cup - golden syrup
  4. 1/2 cup - butter
  5. 1/2 tsp - salt
  6. 1 1/2 tsp - vanilla extract
  7. 1/2 tsp - baking soda
For the caramel
  1. 1/2 cup – double cream at room temperature (you just need to buy a small pot)
  2. 1 cup – sugar (I used normal granulated sugar)
  3. 60g – butter
  4. 1/4 cup – water
  5. salt to taste
For the cake
  1. 1. Preheat oven to 175°C. Line a mini victorian sponge tin.
  2. 2. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder and whisk vigorously until batter is smooth and free from lumps.
  3. 3. In another bowl add flour, baking soda, baking powder, salt, and whisk until combined then add this mixture to the other bowl and mix vigorously until batter has just combined for about 1 minute.
  4. 4. Pour in the batter in the tin and bake for 12-15 mins, use a cake tester to test if the cake it cooked.
  5. 5. Leave to cool.
For the popcorn*
  1. 1. Pop your popcorn kernels (or pop 2 microwave bags of popcorn) and place in a large bowl.
  2. 2. In a large microwave (so you can add the popcorn in) proof bowl add brown sugar, golden syrup, butter and salt.
  3. 3. **Microwave for 45 seconds, then remove and stir. This just gets the butter melted and everything combined.
  4. 4. Microwave for 1 minute and 30 seconds, remove and stir.
  5. 5. Microwave for an additional 1 minute and 30 seconds and stir again.
  6. 6. Add vanilla extract and baking powder and stir until it stops fizzing and bubbling.
  7. 7. Add over popcorn and gently fold until well coated. Let cool in bowl or on parchments paper.
For the caramel
  1. 1. In a non-stick pan add sugar and water, let it cook on medium heat until the color turns golden brown(try not to let it burn for a lighter caramel keep an eye on it). When the color changes swirl the pan so the caramel cook evenly.
  2. 2. Turn of heat. Add the butter and whisk until butter dissolves.
  3. 3. Add the cream while whisking, (careful, it will splash a bit) then add pinch of salt.
  4. 4. Transfer to a jar and let it cool then store in the fridge (it will keep for 3 weeks).
To assemble
  1. 1. Make sure the cakes, the caramel sauce and popcorn are all cool and set.
  2. 2. Place a good helping of caramel sauce over each cake then top with some popcorn voila!
Notes
  1. *This is a large amount of popcorn, I would either half it but if you want to eat extra on it's own then make the whole lot.
  2. **Every microwave is a little different. After your popcorn cools, determine if you want the caramel a little softer (less microwave time) or a little harder (more microwave time). This way, the next time you make it, your can perfect this recipe for your specific microwave!
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