Chocolate cake with salted caramel popcorn recipe
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Chocolate cake is believed to have been invented in the 18th century and became popular worldwide in the 19th century. The addition of salted caramel popcorn adds a delightful twist to this classic dessert.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chocolate cake with salted caramel popcorn recipe
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just blended.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a small saucepan, melt the caramel popcorn and sprinkle with sea salt.
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Once the cake has cooled, spread whipped cream over the top and sides. Decorate with caramel popcorn and chocolate shavings.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.