Name: Popcorn and peanut butter chocolate cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 16
Ingredients: 1/2 cup (50g) cocoa powder; 1/2 cup (125ml) boiling water; 185 gram butter, softened, chopped; 1 1/2 cup (330g) caster sugar; 2 teaspoon vanilla extract; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 3/4 cup (180ml) buttermilk; 2 cup (60g) nutty caramel popcorn; 2 teaspoon icing sugar; Peanut butter frosting; 435 gram ready-made vanilla frosting; 200 gram smooth peanut butter; 1 tablespoon milk

Popcorn and peanut butter chocolate cake

This elaborate-looking one-bowl cake takes little effort to pull off, but is definitely a crowd-pleaser.

Serves 16

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

1/2 cup (50g) cocoa powder

1/2 cup (125ml) boiling water

185 gram butter, softened, chopped

1 1/2 cup (330g) caster sugar

2 teaspoon vanilla extract

3 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

3/4 cup (180ml) buttermilk

2 cup (60g) nutty caramel popcorn

2 teaspoon icing sugar

Peanut butter frosting

435 gram ready-made vanilla frosting

200 gram smooth peanut butter

1 tablespoon milk

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm square cake pan with butter; line base and sides with baking paper.

2.Combine sifted cocoa and boiling water in a large bowl until smooth. Add butter, sugar and extract; beat with an electric mixer until butter is smooth. Beat in eggs, one at a time. Add sifted flours and buttermilk, in two batches; beat on low speed until just combined. Spread mixture into pan.

3.Bake cake for 55 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

4.To make the frosting, stir the ingredients in a medium bowl until smooth.

5.Place cake on a plate; spread frosting on top. Just before serving, arrange popcorn on frosting, then dust with sifted icing sugar.

Nutty caramel popcorn is available from supermarkets; there are a number of brands available, so use your favourite. If you’ve forgotten to soften the butter, grate the firm butter on the largest holes of a box grater.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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