This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
If we met in real life (which I hope we might!), and I had to choose a cake for us to share while we introduce ourselves, it would be this one. Why? Because it’s fun. It’s interesting and tasty and it is nothing like any cake you will have tried before. There’s nothing like an amazing cake to make something memorable, and I only want to give you the best!
Plus, this popcorn. Ughh I just Couldn’t. Stop. Eating. It. We would also have a huge bowl of this popcorn on the side with our cake. Luckily, this recipe makes a TON more popcorn than you need, so that was my snacks sorted for the next few days. When we lived in London, I always used to buy the sweet and salty popcorn from Pret a Manger. I miss that stuff like crazy, it was the ultimate guilt free addictive snack, and this popcorn is like that, but magnified. The sugar perfectly balances out the chilli, and with the added freshness of the lime, it’s awesome.
(Seriously, don’t let me near a bowl of that stuff)
Cakes and cupcakes are my favourite thing to make. I just love them. I love how they look, the texture, how they taste, and I want you to be just as excited about this cake as I am, which you will be when you taste it!
The ganache is similar to that found on my chocolate praline cake, but that cake is overall much sweeter. The popcorn on this one brings that wonderful sweet/salty/spicy combination. It’s a party in your mouth. I promise you won’t regret making this one, even if you only make the popcorn you have to give it a try!
Mini Chocolate Cakes Topped With Chilli Lime Popcorn
225 grams Butter (at room temperature)
275 grams All Purpose Flour
2 teaspoons Baking Powder
225 grams Caster Sugar
2 tablespoons Cocoa Powder
1 Tbsp Vanilla Essence
150 grams Butter (at room temperature)
300 grams Icing Sugar
1 Tablespoon Milk
100ml Heavy Cream
100 grams Dark Chocolate (Preferably 70% cocoa solids)
1 Teaspoon Coconut Oil
Note: Recipe inspired by Martha Stewart. This makes A LOT of popcorn. Use what you need for the cake and store the rest in airtight containers or ziplock bags.
100 grams Popcorn Kernels
2 tablespoons Coconut Oil
1 teaspoon Chilli Powder
1.5 teaspoons sugar
1/2 teaspoon Salt
Zest and Juice of 1/2 a Lime
1. To make the popcorn. Combine the spices and sugar in a bowl. In a saucepan heat 1 tablespoon coconut oil then add the popcorn kernels. Shake the pan occasionally to avoid the popcorn burning. Once all is popped (5-7 minutes) add 1 Tbsp coconut oil and coat the popcorn. Add the spice mix, lemon zest and juice and coat the popcorn evenly. Put aside for later.
2. To make the cake. Line a 33cm x 25cm baking tray with parchment paper and preheat the oven to 180 degrees Celsius. Cream together the butter and sugar, then add the eggs, flour, baking powder and cocoa powder. Mix in a stand mixer or with a handheld electric whisk until smooth and pour into the prepared tray. Bake for 35-40 minutes until the cake springs back lightly when pressed or a skewer inserted into the centre comes out clean. Allow the cake to cool fully on a cooling rack.
3. To make the buttercream. Put the softened (room temperature) butter in a stand mixer and beat on a high speed for 5 minutes. Then add the icing sugar in three parts, incorporating fully between each addition. Once all the icing sugar is incorporated, beat again on a high speed for a further 5 minutes gradually adding the milk until you have a smooth consistency.
4. Use an 8cm round cookie cutter to cut circles out of the cake. You should be able to make 9 circles for 3, 3 layer cakes. Sandwich each layer together with buttercream and then coat the cakes fully with buttercream. Refrigerate while you make the chocolate ganache.
5. To make the chocolate ganache. In a small saucepan, heat the cream on a medium heat until it just bubbles around the outside. At this point, pour the cream over the chocolate which should be chopped and in a heatproof bowl. Add the coconut oil and stir. Remove the cakes from the fridge and pour the ganache slowly over the top of each cake until it just starts to drip down the edges. Top with the popcorn while the ganache is still wet.