While cakes with lots of sponge and buttercream layers may be amazing to look at, the simplest of cakes consisting of just 1 sponge layer with a glaze or topping are the ones I seem to make the most and this Chocolate Popcorn Cake is no exception!
The single chocolate cake layer gets a thin topping of my favourite chocolate glaze which sets hard – it’s the same glaze I used on my Dark Chocolate and Strawberry Mini Rolls. This adds a strong hit of chocolate flavour as well as giving the cake a wonderful crack when you slice through it! You could alternatively make a chocolate ganache and spread this on top too!
Topping the cake with a layer of my White Chocolate Confetti Popcorn is something a bit different but adds a huge amount of interest with a bright pop of colour. To stick the popcorn on, you have to work quickly as the chocolate glaze sets quickly and hard so make sure that the popcorn is broken into chunks already and on hand.
You can find the full recipe and method for making the White Chocolate Confetti Popcorn by clicking on the name.
For the sponge:
125g granulated sugar
½ tsp vanilla extract
115g self raising flour
30g cocoa powder
1 tsp instant coffee granules mixed with 3 tbsp milk
For the decoration
50g dark chocolate
1 tbsp golden syrup
1 batch of White Chocolate Confetti Popcorn
Preheat the oven to 170°C. Grease and line the base and sides of a deep 20cm loose-bottomed tin with baking parchment.
In a bowl, cream together the margarine with the granulated sugar until it is light and fluffy. Beat in the vanilla extract and the eggs one by one, scraping down the bowl with a spatula after each addition. Sift in the self raising flour and cocoa powder and fold through until incorporated. Then beat in the coffee milk mixture until it is even and smooth.
Pour the mixture into the tin and level out the surface before baking for about 20 minutes until an inserted skewer comes out clean and the surface springs back when touched. Leave to cool in the tin for 10 minutes before removing the tin and parchment from the cake and allow to cool completely on a wire rack.
Prepare the White Chocolate Confetti Popcorn. Once the popcorn has set, prepare the chocolate glaze. In a microwaveable bowl, break the dark chocolate and add the margarine and golden syrup. Microwave for 30 seconds; the heat from the melted margarine and syrup should be enough to melt the chocolate too but if not, microwave for another 15 seconds. The glaze should be smooth, thick and shiny.
Working quickly, spread over most of the chocolate glaze on top of the cake and before it sets, arrange the Confetti Popcorn over the top of the cake. Leave the chocolate glaze to set at room temperature for about 30 minutes before serving the cake.