Experience a delightful twist on classic chocolate cakes with this Chocolate Cakes with Chili Lime Popcorn! Rich, decadent chocolate cakes infused with a zesty chili-lime surprise and crowned with crispy, flavorful popcorn. Get ready for a tantalizing fusion of sweet and spicy flavors that’ll ignite your taste buds with every bite.
If we met in real life (which I hope we might!), and I had to choose a cake for us to share while we introduced ourselves, it would be this one.
Why? Because it’s fun. It’s interesting and tasty and it is nothing like any cake you will have tried before.
There’s nothing like an amazing cake to make something memorable, and I only want to give you the best!
Plus, this popcorn. Ugh, I just Couldn’t. Stop. Eating. It. We would also have a huge bowl of this popcorn on the side with our cake.
Luckily, this recipe makes a TON more popcorn than you need, so that was my snack sorted for the next few days.
When we lived in London, I always used to buy sweet and salty popcorn from Pret a Manger.
I miss that stuff like crazy, it was the ultimate guilt-free addictive snack, and this popcorn is like that, but magnified.
The sugar perfectly balances out the chili, and with the added freshness of the lime, it’s awesome.
(Seriously, don’t let me near a bowl of that stuff)
Cakes and cupcakes are my favorite thing to make.
I just love them. I love how they look, the texture, and how they taste, and I want you to be just as excited about this cake as I am, which you will be when you taste it!
The ganache is similar to that found on my chocolate praline cake, but that cake is overall much sweeter.
The popcorn on this one brings that wonderful sweet/salty/spicy combination.
It’s a party in your mouth. I promise you won’t regret making this one, even if you only make the popcorn you have to give it a try!
Chocolate Cakes with Chili Lime Popcorn
Ingredients
Chocolate Cake
- 7.9 oz butter at room temperature
- 9.7 oz flour all purpose
- 2 tsp baking powder
- 7.9 oz sugar caster
- 4 eggs
- 2 tbsp cocoa powder
- 480 ml milk
- 1 tbsp vanilla essence
Buttercream
- 5.2 oz butter at room temperature
- 10.5 oz sugar icing
- 1 tbsp milk
Ganache
- 100 ml heavy cream
- 3.5 oz dark chocolate preferably 70% cocoa solids
- 1 tsp coconut oil
Popcorn
- 3.5 oz popcorn kernels
- 2 tbsp coconut oil
- 1 tsp chili powder
- 1 ½ tsp sugar
- ½ tsp salt
- ½ lime zest and juice
Instructions
- To make the popcorn. Combine the spices and sugar in a bowl. In a saucepan heat 1 tablespoon coconut oil then add the popcorn kernels. Shake the pan occasionally to avoid the popcorn burning. Once all is popped (5-7 minutes) add 1 Tbsp. coconut oil and coat the popcorn. Add the spice mix, lemon zest and juice and coat the popcorn evenly. Put aside for later.
- To make the cake. Line a 33cm x 25cm baking tray with parchment paper and preheat the oven to 356°F (180°C). Cream together the butter and sugar, then add the eggs, flour, baking powder and cocoa powder. Mix in a stand mixer or with a handheld electric whisk until smooth and pour into the prepared tray. Bake for 35-40 minutes until the cake springs back lightly when pressed or a skewer inserted into the center comes out clean. Allow the cake to cool fully on a cooling rack.
- To make the buttercream. Put the softened (room temperature) butter in a stand mixer and beat on a high speed for 5 minutes. Then add the icing sugar in three parts, incorporating fully between each addition. Once all the icing sugar is incorporated, beat again on a high speed for a further 5 minutes gradually adding the milk until you have a smooth consistency.
- Use an 8cm round cookie cutter to cut circles out of the cake. You should be able to make 9 circles for 3, 3 layer cakes. Sandwich each layer together with buttercream and then coat the cakes fully with buttercream. Refrigerate while you make the chocolate ganache.
- To make the chocolate ganache. In a small saucepan, heat the cream on a medium heat until it just bubbles around the outside. At this point, pour the cream over the chocolate which should be chopped and in a heatproof bowl. Add the coconut oil and stir. Remove the cakes from the fridge and pour the ganache slowly over the top of each cake until it just starts to drip down the edges. Top with the popcorn while the ganache is still wet.
Hi Lauren! This recipe looks gorgeous! I want to make it for my brothers birthday and hes a bartender, so I want to make it like a margarita? If I added say a tbsp of tequila to the chocolate cake do you think that would work and would it change the bake at all?
Thanks
Hi Orla! I think it would be better to add the tequila into the cake after it has baked while it’s still warm. So while it’s cooling, pierce a few holes into the cake and sprinkle a little tequila over the sponge. As it cools it’ll soak up the alcohol and add that flavour to it! If you put it in before you bake it you might not taste it much after it’s baked :) Let me know how it comes out!! :D
Wow those are so adorable!! Love the popcorn topping, so flavorful and festive :)
Thanks! They were super tasty and the leftover popcorn disappeared so fast!
I love the idea of introducing yourself via baked goods… mine would be these dark chocolate, lime and cardamom cookies. They have such a lovely flavouring from the cardamom which is perfect with the freshness of lime!
http://www.persephone-h.co.uk/2014/10/chocolate-lime-and-cardamom-cookies.html
Those sound absolutely DIVINE! Come over to my house anytime!