Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

Chocolate-Peanut Butter Layer Cake with Caramel Popcorn

1/2 batch of the caramel popcorn recipe below (or about 4 cups of store bought caramel corn)

Chocolate Cake:

1 cup unsalted butter
2 cups sugar
4 eggs
1 tbsp baking powder
1/2 tsp salt
3/4 cup cocoa powder
4 cups all purpose flour
2 cups milk

Peanut Butter Frosting:

1/4 cup creamy peanut butter
2 tbsp softened butter
1/4 cup cream cheese
1 cup powdered sugar

Chocolate Glaze:

6 oz bittersweet chocolate
3 tbsp sugar
4 tbsp water
4 tbsp butter

Preheat the oven to 350 F (180 C). Grease and line four 6" (or 3 8") pans and an 8" square pan.

For the chocolate cake:

Cream together the butter, sugar and eggs until pale and fluffy. Cream in the baking powder, salt and cocoa until smooth. Add 1/3 of the flour and stir in until just combined. Add half the milk and stir until just combined. Add another 1/3 of the flour and stir in until just combined. Add the rest of the milk and stir until just combined. Stir in the last 1/3 of the flour until just combined.

Divide the batter equally among the circular and square pans. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean.

Leave to cool for a few minutes before turning out onto cooling rack to cool completely (remove the parchment paper from the bottom of the cakes too).

For the peanut butter frosting:

Stir all the ingredients together in a medium bowl. If you need to, add a splash of milk to make the frosting thinner or add some more powdered sugar to make it thicker. It should be a spreadable consistency.

Assembly part 1:

Cut the cooled, square cake layer into four 3" circles using a pastry ring. Level any domed circular cake layers so that they're flat.
Stack up the 4 large (6") cake layers with about 2 tbsp of the frosting between each layer (don't frost the top layer)

Separately stack up the 4 small (3") layers with a heaped teaspoon of frosting between each layer.(don't frost the top layer)

Make the glaze:

Place the chocolate, water and sugar in a heatproof bowl set over a simmering pan of water. Stir until melted then remove from the heat and stir in the butter.

Assembly part 2:

Pour the majority of the glaze over the top layer of the large (6") cake and spread it out to the edges. Place the small (3") cake on top of the large cake layer and pour the remaining glaze over the top of this small cake. Spread it out to the edges.

Decorate the cake with the caramel popcorn and serve.

Recipe @

http://www.topwithcinnamon.com/2014/02/im-an-adult-double-chocolate-peanut-butter-layer-cake-with-caramel-popcorn.html

How to Make Any Caramel Corn in 5 Steps

1. Pop your corn in whatever way is easiest for you. It's important that your popcorn be fresh and sturdy, which is why we recommend popping your own. Start with 1/2 cup of kernels to make 10 to 12 cups of popcorn. (We like to pop it in a little bit of neutral oil in a big, lidded Dutch oven on the stovetop, shaking the pot here and there.)

Dump the popcorn into a large bowl and, if you want to get creative, add nuts or dried fruit, too.

2. Start making the caramel. Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses. After the sugar's melted, crank up the heat and boil for 3 to 4 minutes. Stir constantly so that the caramel doesn't stick and burn.

(If you like a bit of bite to your caramel corn, it's helpful to know that the longer the caramel is on the stove, the crunchier your corn will be. Just don't leave the caramel on the stove so long that it starts to smoke.)

3. Add a teaspoon of vanilla, a 1/2 teaspoon of salt (1 teaspoon if you want a salted caramel corn), and the magic ingredient: 1/4 teaspoon of baking soda. Baking soda makes the caramel airy and foamy, giving it a softer texture and allowing it to better coat the corn. The air bubbles that form when baking soda is added will make the caramel lighter in color and texture.

Now's your chance to add other spices or flavorings to the caramel: cayenne, hot sauce, or curry powder for a savory, spicy popcorn; cinnamon, cloves, and other spices for a holiday-themed variety; or maybe some maple syrup if you're Canadian.

4. Working quickly, pour the caramel into the bowl of popcorn and stir until all of the corn glistens with the golden sauce.

5. Into the oven it goes! Spread your caramel corn into an even layer on a lined baking sheet and bake at 250° F for 30 minutes to an hour, depending on how dry you like the corn. Stir every 15 minutes, breaking up any clumps (or leaving them intact, if you're a fan).

If you have self-control, let it cool completely. Otherwise, pop each piece into your mouth straight from the baking sheet. Corn really is wonderful, isn't it?

Recipe @

http://food52.com/blog/7767-how-to-make-any-caramel-corn-in-5-steps