Chocolate and popcorn are a wonderful sweet and salty combination! This Chocolate Popcorn cake is super easy no-bake recipe!
PrintChocolate Popcorn Cake
- Total Time: 30 min + 2 h cooling
- Yield: 10 pieces 1x
- Method: No-bake
Ingredients
Scale
Gluten-free, Egg-free
POPCORN CAKE
- 20 dl popcorn (salted) (8 cups)
- 250 g milk chocolate (8.75 oz)
CARAMEL SAUCE
- 2 dl double cream (¾ cup + 1 tbsp)
- 2 dl brown sugar (¾ cup + 1 tbsp)
- 1 tsp vanilla sugar
- a pinch of salt
Instructions
Mix the popcorn and the melted chocolate. Pour the mixture into a silicone cake mould. Refrigerate for at least 2 hours or use a freezer to make the chocolate set faster. Mix all the ingredients for the caramel sauce in a sauce pan and cook at middle heat for 7 minutes constantly stirring. Pour the caramel into a bowl to cool. Remove the cake from the silicone mould and decorate with caramel sauce.
Recipe originally from my book Emma’s Cake Book.
You can also try my other super easy No-bake recipes from the blog.