Is anyone as addicted to 2 broke girls as much as I am?
To the extent of watching re-runs in my spare time and rewinding the funny part. I’ve only just started watching it so I’ve started from the beginning. I love the whole cast and the little Asian dude who reminds me of a chef at my uni :P. The only sort of American tv sitcom apart from Fresh Prince of Bel, that I can sit and watch all day eating popcorn and crisps. Yes mixed into the same bowl. It’s the sweet and salty element that I love and now I’ve ventured into more sweet and salty popcorn combinations, salty and sweet popcorn mixed together just won’t do. Popcorn with bacon is just amazing!!
I’ve always been a sweet and salty fan. Whether it be dipping hot salty french fries into cold McFlurry Ice cream or sprinkling a little sea salt on top of a chocolate chip cookie, I find that it balances out the sweetness as I don’t like things loaded with too much sugar. Due to the fact my sweet tooth is almost existence, which is not very useful since I love baking and pastry and write a baking blog. See another one of the weird things about me.
Italian buttercream used to be my enemy. Everything goes great right up to the point after you add the butter. The buttercream always used to curdle and just go all sloppy, but now I have conquered and I plan to master Italian Buttercream. BooYa! There I go again. 2 broke girls terminology. Anyways. Think 3 moist layers of chocolate cake, filled with not too sweet caramel Italian buttercream, studded with dark chocolate chips and swirled with lashings of salted caramel sauce finished with more buttercream, caramel and chocolate chips.
This has a lot components, which are quite easy to make, but it is mainly things that you should have in the cupboard and fridge. The chocolate cake is quite a wet batter, so don’t freak out if it looks runny. It’s supposed to look like that.
For the chocolate cake…
265g plain flour
1/2 tsp bicarb
1 1/2 tsp baking powder
1 tsp salt
65g cocoa powder
350g caster sugar
2 tsp vanilla
240ml hot water
2 1/2tsp coffee granules
240ml buttermilk (or 220ml milk with 3 tbsp lemon juice)
120g dark chocolate, melted (65% or more percent cocoa)
Grease 3x 8″inch tins. Preheat the oven to 160°C.
Combine all the dry ingredients together and set aside. Cream the butter and sugar.
Add half the dry ingredients with to butter and sugar mix. Alternate the wet ingredients with the dry till all combined. Then add the melted chocolate. Divide between the 3 tins
Bake for approx 25-30mins
Allow to cool then trim if there are any humps to ensure an even stack
Dissolve 200g of sugar with the water in a saucepan and place on a medium low heat. *You want to heat this to 120°C/ softball stage. If you do not have a candy thermometer, to check dip a spoon into cold water then into the syrup then back into the cold water. Squash the syrup, if it forms a soft ball then it is ready*
Whilst the syrup is heating, whip the egg whites using a stand mixer or a hand held electric mixer with the 40g of sugar till stiff peak.
When the syrup reaches the right temperature, pour directly onto the eggs then whip quickly to form stiff peaks.
Gradually add the soft butter whilst continuously whisking. Add the salt and dulce de leche and mix to combine. Set aside
For the caramel popcorn and salted caramel sauce…
100g caster sugar
1/2 tsp sea salt
40g popped popcorn (for caramel popcorn)
2 tbsp of butter + 35g icing sugar (for the caramel sauce)
Place sugar into a saucepan on a medium low heat. Swirl the pan every now and again. The sugar should slowly start to melt and change to an amber colour. If there are clumps of sugar stir it into the caramel.
Add the 1tbsp of butter and salt and mix vigorously to prevent the caramel clumping. Pour over the popped popcorn and mix to coat.
Spread on a baking tray and bake in a 150°C oven for 6 mins. Allow to cool on baking tray
3x 8″inch Chocolate Cake
Salted Caramel Sauce
75g dark chocolate chips/ chunks (70% or more percent cocoa)
Place a layer of chocolate cake on cake plate or board.
Spread a thin layer of buttercream and drizzle on the caramel sauce. Sprinkle on a few chocolate chips and place another layer of cake on top.
Using a palette knife, cover the cake in a thin layer of caramel buttercream to seal in crumbs
Refrigerate for 30 minutes (or more).
Repeat step, applying more buttercream than before.
My Smoothing Tip: Cut a strip of greaseproof paper the same height as the cake. Press onto cake and rub with a cake smoother or palette knife. Go all around the cake and top till smooth.
Drizzle on caramel and sprinkle on chocolate chips
Place the caramel popcorn around the edge and slice using a hot knife