This chocolate popcorn layer cake recipe is a chocolate popcorn treat! Topped with chocolate frosting, popcorn and Dell Cove Spices Chocolate Caramel seasoning.
Our chocolate popcorn layer cake is a true chocolate lovers dream. We baked two rich, fudgy cake rounds and then sliced each in half to create a 4 layer cake. And why all those layers? To fill with frosting, of course! Our homemade frosting is buttery and smooth, using our favorite chocolate. Use milk or semi-sweet depending on your personal taste and then slather it on. Each layer got a generous amount and then we swirled the rest all over the outside.
No need for perfection and a smooth finish. We like the homemade swirl look of this frosting. But, as delectable as this is, we weren’t quite done with it. All that moist, chocolatey fudginess needed a crunch and the choice was easy for us. We never pass up an opportunity to add popcorn to everything. And, of course, we needed to give it a sprinkle of our Dell Cove Spices Chocolate Caramel Seasoning for that hit of sweet and salty.
A masterpiece, right? Well, maybe just one more touch. We grabbed a bar of our favorite chocolate and a veggie peeler. Just run the peeler along the side of the bar and you’ll quickly have curls and shards and fabulous chocolate bits to top this already amazing cake.
Hot tip: Serve this with extra popcorn because you’re going to want to take some of the kernels, run them through the frosting and pop them in your mouth. Oh, you can try to resist but we’re betting you won’t be able to.
Pre-heat the oven to 350 degrees.
Butter and flour 2 8" round cake pans. Alternatively, you can use baking spray with flour in it.
Add the unsalted, room temperature butter and granulated sugar to the bowl of a stand mixer and cream together for a few minutes until fully incorporated.
Beat in the eggs, one at a time, the vanilla and the buttermilk. Combine the tablespoon of instant coffee with the cup of hot water and beat in.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda and baking powder. Stir the dry ingredients into the wet batter, just until combined.
Divide the batter equally into the two prepared cake pans and bake for 35 - 40 minutes or until a toothpick, inserted in the center, comes out clean. Allow the cakes to cool completely before frosting.
Add the softened butter, melted chocolate and vanilla to a large bowl. Using a hand or stand mixer, beat together and then add the salt and powdered sugar. Continue beating until smooth and spreadable.
Slice each cake round in half, horizontally, so that you end up with four layers. Spread a few spoonfuls of the frosting on the bottom layer, top with another layer and continue until the three bottom layers are frosted.
Spoon out the remaining frosting on top of the cake and, using a butter knife or frosting knife, spread out to the sides. Use the back of a spoon to create swirls to finish, if desired.
Place a mound of popcorn on top of the cake and sprinkle with the chocolate caramel seasoning.
Use a vegetable peeler to scrape down the sides of the chocolate bar to create curls and shards. Sprinkle on the cake and serve. Refrigerate any leftovers.
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Share your creations with us on Instagram! Tag you creation with #dellcovespices and we would love to give you a shout-out!