Please your inner child
Have your cake, and popcorn too, with this tempting treat
FIRST published in 1997, Tamara Milstein-Newing’s much sought-after cookbook has been updated with many new recipes and features innovative cakes from around the world. Of this recipe, she says, “I love the combination of chocolate, caramel, popcorn and peanuts – it really brings out the child in me!”
Caramel peanut popcorn cake
INGREDIENTS: CAKE: ◗ 120g dark chocolate ◗ 250ml water ◗ 120g butter ◗ 270g sugar ◗ 3 large eggs ◗ 150g self-raising flour ◗ 60g ground almonds ◗ 30g unsweetened cocoa powder ◗ ½ cup salted peanuts ◗ 1 cup freshly popped popcorn
CHOCOLATE SAUCE: ◗ 120ml cream ◗ 240g milk chocolate ◗ 1 tsp instant coffee granules SALTED CARAMEL SAUCE: ◗ 170g sugar ◗ 120ml cream ◗ sprinkle of salt flakes
METHOD: Preheat the oven to 180C. Butter a large loaf tin and set aside. To make the cake, combine the chocolate and water in a small saucepan over low heat and stir gently until the mixture is thick and smooth.
Beat the butter and sugar using electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition. Add half the flour and half the chocolate mixture and stir gently. Add the remaining flour, remaining chocolate mixture, ground almonds and cocoa and stir gently until no lumps remain.
Pour into the prepared tin and bake for 45-50 minutes, or until the surface of the cake is puffed and feels dry to touch. A skewer inserted in the centre should come out clean. Turn the cake out on to a wire rack to cool.
Meanwhile, to make the chocolate sauce, heat the cream in a small saucepan until just beginning to simmer. Remove from the heat and add the chocolate and the coffee granules. Allow to sit for 2 minutes, then stir gently to melt the chocolate. Set aside.
To make the caramel sauce, place the sugar in a saucepan over medium heat until the sugar melts and turns golden. Take care not to stir or it will crystalise. Once golden, remove from the heat and pour in the cream, taking care as it will spit and sizzle. Return to the heat and simmer and stir until sauce thickens slightly. Remove from the heat and stir through the salt crystals.
To assemble, turn the cake on to a serving platter. Drizzle enough chocolate sauce over the cake to cover the surface, using a spatula to spread the sauce over the sides. Pile popcorn and nuts over the cake, then drizzle the caramel and chocolate sauces over the nuts and popcorn. Serve any remaining sauces in a small bowl.
THIS CAKE IS DRIZZLED WITH CARAMEL AND CHOCOLATE SAUCES Caramel peanut popcorn cake, from Bake Your Cake and Eat it Too by Tamara Milstein-Newing.