As an extra special treat for my partner in crime on this blog, Erin, I whipped up a birthday cake for her. And I feel like I’m not overstating things at all when I say this is my finest accomplishment.
It’s a pretty big undertaking, but if you follow the recipe below you really will have a cake that is deliciously moist and decadent paired perfectly with the salted caramel sauce and crunchy popcorn!
Cake serves 14
Triple Layer Chocolate Cake
Salted Caramel Sauce
Salted Caramel Frosting
1. Preheat your oven to 180° C. Line 3 x 16cm pans (or if you’ve only got one, remember to reline it for each cake!) with baking paper. Grease with butter and sprinkle on flour.
2. Lightly beat 2 large eggs. In a large bowl, combine lightly beaten eggs, sugar, flour, cocoa powder, salt, baking powder and baking soda in a large bowl. Add the canola oil and milk and combine. Stir in the boiling water, creating a very running batter (don’t worry, it will work!).
3. Divide the batter into your three pans. Pop them in the oven, set your timer for 30 – 35 minutes.
4. When cooked, remove from the oven allowing the cakes to cool in the pan for 10 minutes then move them onto a cooling rack.
5. While your cakes are cooking, this could be a good time to start on your caramel sauce. Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
6. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
7. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool before using.
8. Frosting time! Beat soften butter, icing sugar and 3/4 of the salted caramel sauce until smooth.
9. Now we need to whip up a batch of fresh popcorn. Use a medium sauce pan with a lid. Heat the oil slowly – you can test the temperature by dropping a kernel or two into the oil. If they spin, then the oil is ready! Add the popcorn kernels and cover pan with lid. Shake the saucepan regularly until popcorn stops popping. Remove from heat and pop it into a big bowl.
10. Assemble the beast! When your cakes are cool, you can layer them up by placing a thick even layer of frosting between each cake. Cover the top and sides of the stack evenly with the remaining frosting, smoothing with a spatula. Split the remaining salted caramel sauce into halves, using one half to coat the popcorn, while the other you’ll drizzle onto the cake. I did a few drizzles while the cake was just frosted and a few after I assembled the centre piece of caramel coated popcorn. You can sprinkle a little more salt on top if you like!
We’d love to see how you go with this so feel free to drop us a link in the comments section below or tag your instagram pics with #makerssociety!