Preheat the oven to 180 ° C. 1 Grease 3 x 17.5 cm cake pans with butter and line with baking paper. Caramelized popcorn 1 Place the popcorn in a large heatproof bowl.
2 Sift the flour, baking powder and baking soda in a large bowl.
3 Cream the butter, peanut butter and sugar in the bowl of an electric mixer until pale and fluffy.
4 Pour the beaten eggs in 3 additions into the butter mixture and mix well between each addition. Scrape the bowl periodically.
5 Add the vanilla and mix well.
6 Add the dry ingredients and buttermilk alternately into the cake mixture.
7 Mix until smooth and fold in the chocolate.
8 Divide the mixture evenly between the prepared pans.
9 Bake for 45-55 minutes or until a skewer comes out clean.
10 Let the cake cool for 10 minutes in the pan before turning out on a wire rack.
2 Combine the sugar and water in a saucepan and heat gently over low heat.
3 Wipe off the sides regularly with a wet brush to resolve all sugar crystals. Increase the heat once the sugar is dissolved, and simmer until you have a golden caramel.
4 Pull the pan from the heat and add the butter quickly, but carefully. Keep on shaking to form the caramel sauce.
5 Pour the caramel over the popcorn and stir with a spoon. Season to taste with sea salt.
6 Mix the cream cheese icing with 45 ml (3 tablespoons) peanut butter until smooth.
7 Cut the cakes in half.
8 Spread a layer of frosting between the cakes. Press lightly.
9 Spread icing on top.
10 Drizzle the cake with chocolate ganache and serve with the caramelized popcorn.
Preheat the oven to 180 ° C.
1 Grease 3 x 17.5 cm cake pans with butter and line with baking paper.
1 Place the popcorn in a large heatproof bowl.