Recipe #32: Chocolate-lemon-popcorn cake


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


  1. Heat your oven to 170 degrees and grease a cake tin.
  2. Cream together your butter and sugar in a mixing bowl. Add your eggs one by one and mix in to your buttercream mixture. 
  3. 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.
  4. Spoon into your cake tin and cook fo 30-35 minutes. Turn out onto a wire rack to cool.
  5. 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.
  6. 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.
  7. Leave to cool for 5-10 minutes.
  8. Tuck in and enjoy!

Until tomorrow

Hayley Jayne xx


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