Chocolate Caramel cake

The dough is prepared quickly, so we immediately turn on the oven to warm up 180 degrees or 160 degrees with convection mode. The oil should be at room temperature, we take it out of the refrigerator in advance and leave it at room temperature.

Combine butter with sugar and whisk until the mass increases in volume and the sugar dissolves. Add the eggs to the butter mixture one at a time, beating well with a mixer each time. In a separate bowl, sift the flour, add cocoa and baking powder. Mix the dry ingredients with a whisk or fork until smooth. Add the dry mixture to the liquid, add milk, combine with a mixer or a spatula.

You can bake cakes simultaneously in three forms, in turn or with one large sponge cake and cut it into 3 parts later. Bake the cakes in any convenient way until the skewer is dry. We take it out of the oven in hot form, keep it in the form for 5 minutes, and then leave it to cool on the grill.

We use chocolate ganache as the filling for the cake. For its preparation, we combine chocolate and cream split into pieces in a saucepan. Melt in a water bath and mix with a fork until smooth. We leave it to cool down.

To make caramel popcorn, pour the sugar into a saucepan or frying pan, stir with a wooden spatula until it dissolves. Remove from the heat, pour in water and start stirring, return the mixture to a slow fire, stir until the lumps completely dissolve and pour in the popcorn. Turn off and leave the mixture to cool.

We prepare the icing to cover the top of the cake by beating butter with powdered sugar. As soon as the butter turns into cream, gradually mix cocoa and mascarpone, bring it to uniformity with a mixer.

All components are ready, you can start assembling. We spread the bottom cake on a dish or a cake substrate, lubricate it with ganache, cover it with the second part of the sponge cake, ganache again and finish with the top cake.

Cover the whole cake with mascarpone icing, leveling the top and sides. Next, the cake must be poured with caramel, you can use a ready-made sauce or melt the sugar in a frying pan to a liquid state and brownish color. Pour caramel over the cake, leaving streaks, and decorate with popcorn. We serve it to the table in a chilled form.

Bon appetit!