Popcorn and peanut butter chocolate cake
This elaborate-looking one-bowl cake takes little effort to pull off, but is definitely a crowd-pleaser.
- 20 mins preparation
- 55 mins cooking
- Serves 16
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Ingredients
Popcorn and peanut butter chocolate cake
- 1/2 cup (50g) cocoa powder
- 1/2 cup (125ml) boiling water
- 185 gram butter, softened, chopped
- 1 1/2 cup (330g) caster sugar
- 2 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/2 cup (75g) plain flour
- 3/4 cup (180ml) buttermilk
- 2 cup (60g) nutty caramel popcorn
- 2 teaspoon icing sugar
Peanut butter frosting
- 435 gram ready-made vanilla frosting
- 200 gram smooth peanut butter
- 1 tablespoon milk
Method
Popcorn and peanut butter chocolate cake
- 1Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm square cake pan with butter; line base and sides with baking paper.
- 2Combine sifted cocoa and boiling water in a large bowl until smooth. Add butter, sugar and extract; beat with an electric mixer until butter is smooth. Beat in eggs, one at a time. Add sifted flours and buttermilk, in two batches; beat on low speed until just combined. Spread mixture into pan.
- 3Bake cake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
- 4To make the frosting, stir the ingredients in a medium bowl until smooth.
- 5Place cake on a plate; spread frosting on top. Just before serving, arrange popcorn on frosting, then dust with sifted icing sugar.
Notes
Nutty caramel popcorn is available from supermarkets; there are a number of brands available, so use your favourite. If you've forgotten to soften the butter, grate the firm butter on the largest holes of a box grater.
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