Chocolate Cakes with Chili Lime Popcorn

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5 from 1 vote

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.

three chocolate cakes with chili lime, drizzled with chocolate and topped with popcorn, with one cake showcased

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.

A bowl of popcorns

(Seriously, don’t let me near a bowl of that stuff)

close-up view of a cake tray showcasing three layers of chocolate cake, highlighting the freshly baked texture and ganache between each layer

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!

top view of three chocolate cakes with chocolate syrup drizzle and popcorn toppings. one cake in the foreground with scattered popcorn, and one cake in the background is partially sliced
close-up image of a chocolate cake with chocolate syrup drizzle, topped with chili popcorn, and two additional cakes arranged on top of a champagne glass

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!

close-up top view of a chocolate cake with chili lime popcorn, highlighting a sliced section of the entire cake
close-up image of a chocolate cake with chocolate syrup drizzle, topped with chili popcorn, and two additional cakes arranged on top of a champagne glass
Print Recipe
5 from 1 vote

Chocolate Cakes with Chili Lime Popcorn

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.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: Baking, Dessert
Cuisine: American, European
Diet: Gluten Free, Vegetarian
Servings: 3 cakes
Calories: 2638kcal

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.

Notes

Recipe inspired by Martha Stewart. This makes A LOT of popcorn.
Use what you need for the cake and store the rest in airtight containers or zip lock bags.

Nutrition

Calories: 2638kcal | Carbohydrates: 300g | Protein: 32g | Fat: 152g | Saturated Fat: 94g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 38g | Trans Fat: 4g | Cholesterol: 544mg | Sodium: 1638mg | Potassium: 919mg | Fiber: 12g | Sugar: 194g | Vitamin A: 4278IU | Vitamin C: 6mg | Calcium: 501mg | Iron: 11mg

Images by Lauren Caris Short.

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0 thoughts on “Chocolate Cakes with Chili Lime Popcorn”

  1. 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

    Reply
    • 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

  2. Wow those are so adorable!! Love the popcorn topping, so flavorful and festive :)

    Reply