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1
Make the cakes.
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2
Preheat the oven to 160C.
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3
Lightly grease three 20cm round cake tins.
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4
Place the chocolate and coffee in a heatproof bowl and pour over the boiling water.
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5
Stir gently until melted and smooth and stand until cool.
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6
Meanwhile, place the hot milk, cocoa powder and vanilla in a bowl and whisk to combine well, then set aside to cool.
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7
Using an electric mixer, beat the butter and sugars until light and fluffy.
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8
With the motor on low speed, add the flour, then the beaten egg and beat until just combined.
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9
Add the chocolate and milk mixtures alternately and beat until well combined.
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10
The batter should resemble a coffee-coloured frosting.
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11
Spoon the batter evenly between the prepared tins and bake for 3540 minutes or until a skewer inserted into the centre of the cake comes out clean.
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12
Let the cake stand in their tins for 10 minutes, then turn out and transfer to a wire rack to cool completely.
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13
Make the popcorn.
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14
Place the oil in a large saucepan with a lid over medium heat.
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15
To test if the oil is hot enough, add a couple of kernels of popping corn to the pan they should spin around in a circle.
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16
Add the popping corn kernels, cover and cook until the corn starts to pop.
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17
Shake the pan gently until the corn stops popping, about 7 minutes, then remove from the heat.
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18
Spread the popcorn over a baking paper-lined tray and discard any unpopped kernels in the bottom of the pan.
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19
Place the sugar in a small saucepan over medium heat and cook, shaking the pan regularly, until the sugar has dissolved.
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20
Reduce the heat to low and cook until the caramel is a deep amber colour, tilting the pan gently to make sure the colour is even.
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21
Carefully add the butter and stir for 5 minutes or until well combined.
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22
Increase the heat, bring to the boil, then reduce the heat again and simmer, without stirring, for another 57 minutes or until thick and caramelised.
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23
Remove the pan from the heat and stir in the salt.
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24
Carefully pour the hot caramel over the popcorn on the lined tray.
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25
Set aside to cool, then break it into pieces.
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26
Make the chocolate fudge frosting.
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27
Place the chocolate in a small heatproof bowl over a small saucepan of just simmering water.
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28
Do not let the base of the bowl touch the water.
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29
Heat until melted and smooth, then remove from the heat and stand until just cool.
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30
Using an electric mixer, beat together the cream cheese, sour cream and icing sugar.
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31
Stir in the cooled chocolate until well combined.
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32
Make the dark chocolate glaze.
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33
Place the cream in a small saucepan and bring to the boil over low heat.
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34
Remove from the heat, add the chocolate and stir until smooth.
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35
Assemble your cake.
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36
Place one of the chocolate cakes on a stand or serving plate and spread with a third of the chocolate fudge frosting.
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37
Repeat this process with the remaining cakes and frosting.
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38
Cover the top layer with the salted caramel popcorn, piling it higher in the centre of the cake.
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39
Drizzle the cake generously with the dark chocolate glaze, allowing the sauce to drizzle down the side of the cake.
