Tonight was meant to be a night of girly celebrations, however a few of my favourite girlies have had a rough time of it lately, so we’ve rescheduled to later on in the month. With a full night free I decided to treat my favourite man to a slap up dinner. As a type a lamb tagine is in the pressure cooker (this is the first time I’ve used it) and a lovely chocolate-lemon-popcorn cake thing is on the table, waiting for us to tuck in.
This cake was the result of a what I had in. I didn’t want to have to nip out and buy anything, so instead I used a basic chocolate sponge cake recipe and got creative. The result was a chocolate and lemon sponge cake, topped with a chocolate and lemon ganache, freshly popped corn and desiccated coconut. YUM!
I haven’t tucked in yet, but if the cake mix was anything to go buy – this may be my best baked creation to date (which mean I’m beginning to get the hand of baking – yey).
To make it you’ll need:
- 175g butter
- 3 eggs
- 175g caster sugar
- 175g self raising flour
- 1 tsp baking soda
- 50g cocoa powder
- Finely grated rind of 1 lemon
- 1/2 juice of a lemon
- 1/2 tsp vanilla essence
- 1 tbsp sour cream
- 100g plain chocolate
- Bowl of popped corn
- 2-3 tbsp desiccated coconut
- Heat your oven to 170 degrees and grease a cake tin.
- Cream together your butter and sugar in a mixing bowl. Add your eggs one by one and mix in to your buttercream mixture.
- Sieve in half of your flour, fold into your mixture then add the rest along with your cocoa powder, baking powder, lemon rind and vanilla essence.
- Spoon into your cake tin and cook fo 30-35 minutes. Turn out onto a wire rack to cool.
- To top your cake, in a pan heat your soured cream and add your chocolate, stirring until it melts. Add your lemon juice then leave to cook for 5 minutes, or until it thickens.
- With a spoon, beging to pour 50% of it on your cake, then add your popcorn – it should stick. Add more chocolate, some desiccated coconut and more popcorn if you feel it needs it. Add as much as you like on until you’re happy with your cake.
- Leave to cool for 5-10 minutes.
- Tuck in and enjoy!
Hayley Jayne xx