Best 6 Caramel Corn Chocolate Cake Recipes

CHOCOLATE-COVERED CARAMEL CORN

Steps:

• Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
• Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
• Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
• Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
• Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

CHOCOLATE-COVERED CARAMEL CORN

Steps:

• Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
• Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
• In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.

CARAMEL CHOCOLATE CORN

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
• Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
• In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

CHOCOLATE SALTED CARAMEL POPCORN CAKE

Steps:

• For the Movie Popcorn Milk:
• Heat the whole milk in a medium saucepan and bring to a boil.
• Add the movie popcorn and remove the pan from heat.
• Cover with a lid and let sit for one hour.
• Strain the popcorn out of the milk.
• Set aside. It will be used in the cake.
• For the Movie Popcorn Cream:
• Heat the heavy cream in a medium saucepan and bring to a boil.
• Add the movie popcorn and remove the pan from heat.
• Cover with a lid and let sit for one hour.
• Strain the popcorn out of the cream.
• Set aside. You will use this in the caramel sauce.
• For the Chocolate Cake:
• Spray with baking spray two 9-inch cake pans or three 6-inch pans (I used 6 inch) and line with a parchment circle and spray circle with baking spray as well.
• Preheat oven to 350F.
• Sift flour, baking soda, baking powder, cocoa, and salt.
• Set aside.
• Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined - about 1 minute.
• With the mixer on low, add the eggs one at a time.
• Stir in extract.
• Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and hot water) until smooth.
• Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
• Pour into prepared cake pans and bake in a 350 degree oven until centers are done and a toothpick inserted in center comes out clean, about 25-28 minutes for 9-inch and about 40-45 minutes for the 6-inch cakes.
• Cool on a wire rack for 10-15 minutes before removing from pans.
• For the Salted Caramel Movie Popcorn Sauce:
• Combine the sugar and water in a heavy bottomed saucepan over medium heat.
• Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.
• Increase the heat to thigh and boil until the syrup turns a deep amber color, 4 to 5 minutes.
• Watch carefully, as it can burn quickly.
• Immediately remove the pan from the heat and pour in the cream and salt.
• Use a long-handled wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it.
• Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes.
• The mixture should be the consistency of very thick cream.
• Let boiling sauce cool until it is just warm before serving.
• To store, cover and refrigerate for up to 1 week.
• To reheat the sauce, microwave, uncovered, for about 1 minutes on high. Stir until smooth.
• For the Chocolate Salted Caramel Buttercream:
• Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
• Heat, stirring occasionally, until mixture is 160F.
• Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
• Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
• Add melted semisweet chocolate and salted caramel sauce and beat on high for 1-2 minutes until smooth and creamy.

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

CARAMEL CHOCOLATE CAKE

Steps:

• In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.