Chocolate caramel cake

12 servings
2 hours

The dough is prepared quickly, so we immediately turn on the oven to warm up 180 degrees or 160 in convection mode. The oil should be at room temperature, take it out of the refrigerator in advance and leave it at room temperature. Combine the oil with sugar and beat until the mass increases and the sugar dissolves. Add one egg to the butter mixture, whisking well with a mixer each time. Sift flour into a separate dish, add & amp; nbsp; cocoa and baking powder. Mix the dry ingredients using a whisk or fork until homogeneous. Add the dry mixture to the liquid, add milk, combine using a mixer or shoulder blade. You can bake cakes simultaneously in three forms, in turn or in one large biscuit and cut it into 3 parts later. Bake the cakes in any convenient way until dry skewer. We take it out of the oven in hot form, hold it in the form of 5 minutes, and then leave it to cool on a grill. We use chocolate ganache as a filling for the cake. To prepare it, combine chocolate and cream split into pieces in a saucepan. Melt in a water bath and mix with a fork until homogeneous. Leave to cool. To make caramel popcorn, pour sugar into a sauté pan or frying pan, stir with a wooden spatula until dissolved. Remove from the heat, pour in water and begin to stir, return the mixture to a slow fire, stir until the lumps are completely dissolved and pour in popcorn. Turn off and leave the mixture to cool. We cook the icing to cover the top of the cake, beating the oil with powdered sugar. As soon as the butter turns into a cream, gradually intervene cocoa and mascarpone, bring to uniformity with a mixer. All components are ready, you can start assembling. Put the lower cake on a dish or substrate for the cake, lubricate it with ganache, cover it with the second part of the biscuit, again ganache and finish with the upper cake. We cover the whole cake with glaze with mascarpone, leveling the top and sides. Next, the cake must be poured with caramel, you can use the finished sauce or melt the sugar in a pan until liquid and brownish. We pour caramel over the cake, leaving the streams, and decorate with popcorn. We serve to the table in a chilled form. Enjoy your meal!