Chocolate Salted Caramel Popcorn 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.

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.,