Triple layer chocolate cake with salted caramel buttercream and popcorn: simply delicious!

Name: Triple layer chocolate cake with salted caramel buttercream and popcorn: simply delicious!
Uploaded: 2018-09-22T10:14:35Z
Duration: PT101.400S
Channel: Love Kitchen

published on 22 September, 2018 at 12:14

Fonte: https://www.youtube.com/watch?v=qAT8K7l2q3g

Ingredients:

Chocolate Cake

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

Salted Caramel Sauce

200g / 1 Cup Caster Sugar

6tbsp Water

90g / 1/3 Cup Unsalted Butter

120ml / 1/2 Cup Double Cream

1tsp Salt (Omit the cream and add 1/2tsp of Baking Soda for the salted caramel popcorn)

Salted Caramel Buttercream

225g / 1 Cup Unsalted Butter

375g / 3 Cups Icing Sugar

2tbsp Double Cream

1tsp Vanilla Extract

4tbsp Salted Caramel Sauce

Directions:

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.

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.

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.

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.

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.