Chocolate Bundt Cake with Salted Caramel Popcorn
For the cake:
1 cup unsalted butter
1¾ cups sugar
4 large eggs
1 teaspoon salt
2 teaspoons pure vanilla extract
¾ cup milk
½ cup yogurt
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
2¼ cups flour
1 tablespoon rum (I used Malibu)
1 teaspoon baking soda
For the caramel:
1 cup granulated sugar
6 Tablespoons butter
¾ cup heavy cream
2 teaspoons sea salt
3-4 cups popcorn
- For the cake: Preheat oven to 325 F/165 C. Grease and dust a 15-cup bundt pan.
Beat butter and sugar until pale and fluffy, about 5 minutes. Scrape the sides and the bottom of the bowl. Add eggs, salt and vanilla. Beat on high for 30 seconds.
Add milk and yogurt. Stir. The mixture might curdle, but don’t worry!
Sift in cocoa, flour, espresso powder, baking soda and rum. Beat the batter on low for a minute. Scrape the sides and bottom of the bowl and beat on high for a minute.
Transfer batter to cake pan. Bake until a toothpick comes out clean, in about 65 minutes. Cool on a wire rack.
For the caramel: Heat sugar in a saucepan over medium heat. Do not stir.
Once the sugar is completely melted, add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Finally add cream and salt and let the mixture boil for 2 minutes. Cool at room temperature.
Assembling the cake: Place cake on a cake stand.
Stick popcorn around the top with the help of warm caramel.
Drizzle caramel over the popcorn and serve.