Prep Time:30 minutes
Cooking Time:15 - 20 minutes
There are a few elements to these little cakes but trust me, they are really worth the extra effort. You can also adapt this recipe very easily — try swapping the chocolate for vanilla buttercream or adding in chocolate chips to the batter to make it even more indulgent.
1 batch Simple Decadent Chocolate Cake
1 batch Chocolate Buttercream
1 batch Salted Caramel Popcorn
- 240g sugar
- 120ml water
- 200ml double cream
- salt, to taste
One 12-hole cupcake/muffin tin, greased
- Put the sugar and water in a heavy-bottomed pan over a low heat. Stir slowly to gently incorporate everything as the sugar dissolves. Once the sugar has dissolves, turn the temperature up to high and heat until the mixture turns to a caramel colour.
- Once you have your caramel whisk in the cream, small amounts at a time. Be extra careful here as the caramel can bubble up. Once all the cream has been incorporated, take off the heat and leave to cool.
- Finally, once cooled, add the salt to taste.
- Preheat the oven to 180C fan assisted/ gas mark 6.
- Make up the batter for the chocolate cake and spoon evenly into the cupcake tin, so each hole is about two thirds full. Bake the cakes for around 15 minutes or until a cocktail stick inserted into the top comes out clean. Cool for at least 10 minutes in the pan before removing the cakes.
- Pipe swirls of buttercream onto each cooled cake and top with a large cluster of the popcorn. Finish off with a drizzle of your salted caramel.