Guilt-less Desserts & Treats for your Family
New Year’s Eve… A time for making resolutions, for partying with friends, and watching fireworks.
Or, in my case, a time for Netflix, crocheting, and maybe a sparkler or two.
Yes it’s true; I really am an elderly woman with a blue rinse perm and false teeth!!!
My New Year’s Eves haven’t always been this dull. ‘Back in the day’ there were wild nights and glittery singlet tops but these slowly changed to thongs and midnight Uno. Now the thought of still being awake at midnight has me close to tears (the last 5 months of having little sleep is catching up with me!).
This year we will do a Mr Bean midnight; we will wind the clocks forward to have our midnight at a more accommodating hour. So what if it’s still broad daylight outside and there’s still enough hours left in the day to run a marathon? It will be my New Year’s Eve party; one that I don’t actually fall asleep in the middle of!
One thing is for sure; there will be cake, and this Popcorn, Peanut Butter and Chocolate Cake fits the party theme. I actually made this Popcorn, Peanut Butter and Chocolate Cake as one of the two birthday cakes I baked for myself this year (the other being this amazing Lemon Curd and Pistachio Cake).
This Popcorn, Peanut Butter and Chocolate Cake is a flavour overload. We start with a dense, rich Chocolate Cake that has been made healthier by using ripe Avocado in place of butter or oil. Avocado makes a great substitute in cakes and biscuits (check out these cookies!) and it pairs well with chocolate as it masks the avocado flavour. I tend to only use Avocado when making Chocolate recipes otherwise the green flavour can overpower the dessert. The Chocolate Cake is covered in a peanut butter frosting that is topped off with caramelised peanuts and popcorn (like in this Lolly Gobble Bliss Bombs). The crunchy toppings and the moist cake make your mouth explode… much like the New Year’s Eve Fireworks that I’ll be sleeping through!
This cake is easier to make than many of my elaborate triple layer cakes as it is baked in one tin and doesn’t require freezing or setting. The frosting and caramelised popcorn can be made whilst the cake is cooking, allowing time for the frosting to thicken whilst the cake cools. I ended up with more caramelised popcorn than I needed (doh!) and I suggest you do the same!! Better yet, make a double batch and eat it all before your New Years resolutions set in. If you are allergic to peanuts swap to an almond butter frosting and change in the nuts in the popcorn mix.
- 1/2 Cup Cocoa
- 1/2 Cup boiling Water
- 185 grams ripe and mashed Avocado
- 1/2 Cup Maple Syrup
- 4 teaspoons Vanilla Extract
- 3 Eggs
- 3 teaspoon Baking Powder
- 1/2 Cup Coconut Flour
- 3/4 Cup Milk (of choice)
- 2 teaspoons Vinegar or Lemon Juice
- 1 400ml Can Coconut Cream- lid removed and palced in the fridge overnight. Remove the thickened cream and discard the watery remains. You should get 1 1/2 cups of cream
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Maple Syrup
- 6 to 8 Tablespoons Peanut Butter (alter amount according to taste desired)
- 2 Tablespoons uncooked Popcorn (unflavoured, unsalted)
- 4 Tablespoons of Caramel - should be runny and warmed
- 1/2 Cup Peanuts
- Dash of Salt
- 3/4 Cup Coconut Cream
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- Dash of Salt
- Preheat the oven to 160C/320F. Line and grease a 20cm/8 inch round Cake tin.
- Place the cococa and boiling water in a small heat proof bowl and stir to combine. Allow the mixture to cool.
- Place the Avocado, maple syrup and vanilla into the bowl of a kitchen stand mixer and beat until smooth (this can also be done in a blender).
- Add the eggs one at a time and beat on high until the mixture is fluffy.
- Add the cococa mixture and beat until combined.
- In a small bowl sift the coconut flour and baking powder together.
- In another small bowl combine the milk and vinegar together.
- Add the dry and milk mix ingredients to the bowl alternately in 2 batches and beat on medium until well combined.
- Pour the mixture into the prepared tin and bake for 50 minutes, or until cooked through.
- Once the cake has cooled completely remove it from the tin and cover with the Peanut Butter Frosting and decorate with the Caramalised Popcorn and Peanuts.
- When not serving store the cake in the fridge.
- Place all the ingredients in a bowl of a kitchen stand mixer and whisk until combined. Add extra peanut butter or maple syrup depending on your desired taste.
- Place the frosting in the fridge to allow it to thicken before using.
- Preheat the oven to 150°C
- Cook the popcorn according to instructions (I do mine in a saucepan).
- Place popcorn and nuts in saucepan and add the caramel, 1 spoonful at a time.
- Stir to coat, and continue to add caramel until the popcorn and nuts are all coated.
- Add salt to taste.
- Spread the mixture evenly over an oven tray.
- Put in oven for 5 minutes, remove and toss, then return to the oven for a further 5 minutes.
- This process dries the caramel for easier handling.
- Allow the popcorn to cool completely before putting on top of the cake.
- Place coconut cream and maple syrup in a saucepan over medium/high heat. Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.This will take 10-20 minutes (depending on your cook top)
- Add vanilla and salt and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious. Use immediatly.