Triple Layer Chocolate Cake With Salted Caramel Buttercream & Popcorn

by TreatFactory in Cooking > Cake

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Triple Layer Chocolate Cake With Salted Caramel Buttercream & Popcorn

Triple Layer Chocolate Cake With Salted Caramel Buttercream & Popcorn - Treat Factory
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How To Make A Triple Layer Chocolate Cake With Salted Caramel Buttercream & Popcorn

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Chocolate Cake

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250g / 2 Cups All-Purpose Flour

118g / 1 cup Cocoa Powder

450g / 2 Cups Caster Sugar

1tsp Baking Powder

1 and 3/4tsp Baking Soda

250ml / 1 Cup Buttermilk

250ml / 1 Cup Coffee

4tbsp Vegetable Oil

1tsp Vanilla

3 Eggs

1tsp Salt

Sift all the dry ingredients into a large bowl. Whisk together the wet ingredients before slowly adding to the the dry mixture until everything incorporated. Pour the batter into three 12inch cake tins and bake at 170degrees celsius for 15-20minutes.

Salted Caramel

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200g / 1 Cup Caster Sugar

6tbsp Water

90g / 1/3 Cup Unsalted Butter

120ml / 1/2 Cup Double Cream

1tsp Salt

For the salted caramel, heat up the sugar and water on a medium heat. Once the mixture turns a deep amber colour, add in the butter and remove from the heat. To finish add in the double cream and salt.

Salted Caramel Buttercream

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225g / 1 Cup Unsalted Butter

375g / 3 Cups Icing Sugar

2tbsp Double Cream

1tsp Vanilla Extract

4tbsp Salted Caramel

For the salted caramel buttercream beat the unsalted butter slowly adding in spoonfuls of the icing sugar. Leave to mix for 10minutes until pale and fluffy. Next, add in the double cream, vanilla and salted caramel and mix for another 2 minutes.

Salted Caramel Popcorn

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200g / 1 Cup Caster Sugar

6tbsp Water

90g / 1/3 Cup Unsalted Butter

1tsp Salt

1/2tsp Baking Soada

Pop some popcorn and place into a large bowl. Repeat the steps for the caramel sauce again, however this time, omit the double cream and add baking soda instead. Pour the caramel sauce over the popcorn and stir well before leaving to dry on a baking tray.

Build

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Stack the cakes filling each layer with the buttercream frosting. Create a crumb coat and leave to sit in a fridge for 1 hour. Once the buttercream has set, add the remaining buttercream to the cake. To finish, drizzle the caramel sauce around the sides of the cake and stop with the popcorn in the centre.

Enjoy

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