The Blockbuster Recipe
dark chocolate cake, salted caramel, peanut butter ice cream, kettle corn
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Ingredients
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Cake
Salted Caramel Sauce
Peanut Butter Ice Cream
Kettle Corn
Method
Cake Preparation
- 1
Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
- 5
Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
Salted Caramel Sauce Preparation
- 6
- 7
Add butter and stir until melted. Slowly pour in heavy cream, being careful as it will bubble.
- 8
Stir in sea salt and cook for an additional minute. Remove from heat and let cool.
Peanut Butter Ice Cream Preparation
- 9
Prepare the Ice Cream
In a mixing bowl, whisk together heavy cream, sweetened condensed milk, peanut butter, and vanilla.
- 10
Pour the mixture into a container and freeze for at least 4 hours or until solid.
Assembly
- 11
Assemble the Blockbuster
Once the cake has cooled, place one layer on a serving plate. Drizzle with salted caramel.
- 12
Add the second layer of cake, top with peanut butter ice cream, and drizzle more caramel sauce.
- 13
Top with popped kettle corn for a crunchy finish. Serve immediately.