Caramel Corn Chocolate Cake Food

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.

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.

CHOCOLATE-COVERED CARAMEL CORN

Steps:

• Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
• Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
• In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.

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.

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).

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.,