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Popcorn, Peanut Butter and Chocolate Cake

The perfect combination of Chocolate, Caramel, Peanut Butter, Pop Corn and Avocados?!?! Yep; that's right and it's awesome!
Prep Time10 mins
Cook Time50 mins
Total Time3 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Cake

    • 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

    Peanut Butter Frosting

    • 1 400 ml 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

    Caramalised Pop Corn and Peanuts

    • 2 Tablespoons uncooked Popcorn unflavoured, unsalted
    • 4 Tablespoons of Caramel - should be runny and warmed
    • 1/2 Cup Peanuts
    • Dash of Salt

    Caramel

    • 3/4 Cup Coconut Cream
    • 1/4 Cup Maple Syrup
    • 1 teaspoon Vanilla Extract
    • Dash of Salt

    Instructions

    INSTRUCTIONS

      Chocolate Cake

      • 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.

      Peanut Butter Frosting

      • 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.

      Caramalised Pop Corn and Peanuts

      • 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.

      Caramel

      • 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.

      Notes

      Adapted from Womans Weekly