Chocolate Cakes with Chili Lime Popcorn

close-up image of a chocolate cake with chocolate syrup drizzle, topped with chili popcorn, and two additional cakes arranged on top of a champagne glass

5 from 1 vote

Chocolate Cakes with Chili Lime Popcorn

Experience a delightful twist on classic chocolate cakes with this Chocolate Cakes with Chili Lime Popcorn! Rich, decadent chocolate cakes infused with a zesty chili-lime surprise and crowned with crispy, flavorful popcorn. Get ready for a tantalizing fusion of sweet and spicy flavors that'll ignite your taste buds with every bite.

Prep Time1

Cook Time35

Total Time1 35

Course: Baking, Dessert

Cuisine: American, European

Diet: Gluten Free, Vegetarian

Servings: cakes

Calories: 2638kcal

Ingredients

Chocolate Cake

7.9 oz butter at room temperature
9.7 oz flour all purpose
2 tsp baking powder
7.9 oz sugar caster
4 eggs
2 tbsp cocoa powder
480 ml milk
1 tbsp vanilla essence

Buttercream

5.2 oz butter at room temperature
10.5 oz sugar icing
1 tbsp milk

Ganache

100 ml heavy cream
3.5 oz dark chocolate preferably 70% cocoa solids
1 tsp coconut oil

Popcorn

3.5 oz popcorn kernels
2 tbsp coconut oil
1 tsp chili powder
1 ½ tsp sugar
½ tsp salt
½ lime zest and juice

US Customary - Metric

Instructions

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.
To make the cake. Line a 33cm x 25cm baking tray with parchment paper and preheat the oven to 356°F (180°C). 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 center comes out clean. Allow the cake to cool fully on a cooling rack.
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.
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.
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.

Notes

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 zip lock bags.

Nutrition