Caramel Corn Chocolate Cake Recipes

CHOCOLATE SALTED CARAMEL POPCORN CAKE

Steps:

• For the Movie Popcorn Milk:
• Heat the whole milk in a medium saucepan and bring to a boil.
• Add the movie popcorn and remove the pan from heat.
• Cover with a lid and let sit for one hour.
• Strain the popcorn out of the milk.
• Set aside. It will be used in the cake.
• For the Movie Popcorn Cream:
• Heat the heavy cream in a medium saucepan and bring to a boil.
• Add the movie popcorn and remove the pan from heat.
• Cover with a lid and let sit for one hour.
• Strain the popcorn out of the cream.
• Set aside. You will use this in the caramel sauce.
• For the Chocolate Cake:
• Spray with baking spray two 9-inch cake pans or three 6-inch pans (I used 6 inch) and line with a parchment circle and spray circle with baking spray as well.
• Preheat oven to 350F.
• Sift flour, baking soda, baking powder, cocoa, and salt.
• Set aside.
• Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined - about 1 minute.
• With the mixer on low, add the eggs one at a time.
• Stir in extract.
• Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and hot water) until smooth.
• Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
• Pour into prepared cake pans and bake in a 350 degree oven until centers are done and a toothpick inserted in center comes out clean, about 25-28 minutes for 9-inch and about 40-45 minutes for the 6-inch cakes.
• Cool on a wire rack for 10-15 minutes before removing from pans.
• For the Salted Caramel Movie Popcorn Sauce:
• Combine the sugar and water in a heavy bottomed saucepan over medium heat.
• Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.
• Increase the heat to thigh and boil until the syrup turns a deep amber color, 4 to 5 minutes.
• Watch carefully, as it can burn quickly.
• Immediately remove the pan from the heat and pour in the cream and salt.
• Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it.
• Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes.
• The mixture should be the consistency of very thick cream.
• Let boiling sauce cool until it is just warm before serving.
• To store, cover and refrigerate for up to 1 week.
• To reheat the sauce, microwave, uncovered, for about 1 minutes on high. Stir until smooth.
• For the Chocolate Salted Caramel Buttercream:
• Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
• Heat, stirring occasionally, until mixture is 160F.
• Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
• Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
• Add melted semisweet chocolate and salted caramel sauce and beat on high for 1-2 minutes until smooth and creamy.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

CARAMEL CORN CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Spray three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes. Divide batter evenly among pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed just until smooth. Add powdered sugar; beat just until smooth.
• Place 1 cake layer on serving plate or cake stand; frost layer with frosting. Top with another cake layer; spread top of layer with frosting. Top with final cake layer. Frost top and side of cake with remaining frosting. Refrigerate about 30 minutes or until serving. Just before serving, mound caramel corn on top of cake.

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

CHOCOLATE STOUT CARAMEL CORN

Steps:

• Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.
• In large bowl, place popcorn and almonds; set aside.
• In 2-quart saucepan, heat beer over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally.
• Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mix in bowl; toss until evenly coated. Spread popcorn mixture in pans.
• Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces; stir in chocolate. Store in airtight container.

CARAMEL CORN CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Spray three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes. Divide batter evenly among pans.
• Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool cakes in pans on cooling racks 10 minutes. Remove from pans. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and dulce de leche with electric mixer on medium speed just until smooth. Add icing sugar; beat just until smooth.
• Place 1 cake layer on serving plate or cake stand; frost layer with frosting. Top with another cake layer; spread top of layer with frosting. Top with final cake layer. Frost top and side of cake with remaining frosting. Refrigerate about 30 minutes or until serving. Just before serving, mound caramel corn on top of cake.

CHOCOLATE CARAMEL-CREME CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
• Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
• Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
• Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
• Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
• Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

CHOCOLATE COVERED CARAMEL CORN

Steps:

• Prepare Caramel Corn:.
• Combine brown sugar, butter, syrup and salt in a saucepan.
• Boil 5 minutes.
• Remove from heat and add the baking soda and vanilla.
• Stir well and then pour over popped corn in a large roaster.
• If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
• Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
• Pour onto waxed paper and cool.
• Break up into pieces.
• Chocolate Coating:.
• Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
• You can do this on the stove top too, just melt until very smooth.
• Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.

CARAMEL POPCORN CAKE

Steps:

• Mix popcorn and nuts in a large bowl.
• Combine the melted butter, oil, caramels and mini marshmallows in a large pot and melt together over low-medium heat.
• Pour over the popcorn mixture and mix well. It helps to spray your wooden spoon and bowl with cooking spray.
• Spray an angel food pan with cooking spray and spoon in the mixture, lightly pressing down.
• Let set until not sticky. Unmold & serve (or wrap & store).

CHOCOLATE CARAMEL CORN

Steps:

• Preheat oven to 250 degrees (120 degrees C). Coat a large roasting pan with cooking spray. Place the popcorn in the roasting pan and keep warm in the oven.
• In a heavy saucepan over medium heat, combine brown sugar, 1 cup butter and 1/2 cup corn syrup. Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and stir in vanilla. Pour syrup over popcorn and stir to coat. Return popcorn to oven.
• In the same saucepan, combine chocolate chips with remaining 1/2 cup butter and 2 cups corn syrup. Cook, stirring, over medium heat, until chocolate is melted. Remove from heat and quickly pour over popcorn, stirring to coat.
• Return popcorn to oven for 30 to 40 minutes, stirring occasionally. Remove and pour out onto waxed paper lined sheets to cool completely.

CARAMEL CHOCOLATE CAKE

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.