Chocolate popcorn cake

1. 1. To make the chocolate popcorn ganache: Heat the cream until just below boiling point. Add the popcorn and let it infuse in the cream for 15 minutes. Strain the cream through a fine sieve and discard the popcorn. Reheat the cream until near boiling point. Add the chocolate, let it sit for a few minutes and stir until the chocolate has melted into the popcorn-infused cream. Set aside and let cool.

2. 2. Sandwich the 2 sponge cakes with a thick layer of ganache. Spread the remaining ganache to cover the entire cake. Refrigerate the cake for at least 1/2 hour until the ganache is set.

3. 3. To make the dark chocolate glaze: Place all the ingredients in a small pan. Stir over medium heat until the mixture is smooth and comes to the boil, then cook for 3 minutes or until thickened. Transfer to a stainless-steel bowl, then place a bowl over a second bowl filled with ice water. Stir occasionally for 10 minutes or until cool and the consistency of double cream.

4. 4. Remove the cake from the fridge, place on a wire rack over a tray. Pour the glaze over the cake, easing it over the side to coat. Refrigerate for 2 hours or until set.

5. 5. Decorate with chocolate cinnamon popcorn.

6. Chocolate cinnamon popcorn
1. Combine the cocoa powder and the cinnamon powder in a small bowl and mix well.

7. 2. Heat the vegetable oil and a few popcorn kernels in a large saucepan over medium high heat.

8. 3. When the kernels start to pop, turn the heat down to medium and add the remaining popcorn kernels.

9. 4. Cover with a tight-fitting lid and cook, gently shake the pan occasionally, until the popping subsides.

10. 5. Transfer the popcorn to a large bowl.

11. 6. To make the caramel: Combine the butter, the sugar and the maple syrup in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Bring mixture to the boil.

12. 7. Boil, uncovered, without stirring, until the caramel mixture turned light golden.

13. 8. Remove from the heat. Pour half of the caramel over the butter popcorn and toss gently until the popcorn is well coated with the caramel. Add more caramel if you prefer sweeter popcorn.

14. 9. Sift the cocoa powder and cinnamon powder mixture over the caramel popcorn. Toss gently until all popcorn is coated with the mixture.