250g light brown soft sugar
175g self-raising flour
75g cocoa powder
½ tsp baking powder
4 tbsp milk
3-4 tbsp thick caramel sauce
1-2 bags Nature’s Delight Butter Me Up Caramel Popcorn
75g butter, at room temperature
100g icing sugar
50g cocoa powder
2 x 250 tubs light mascarpone
Pre-heat the oven to 160C fan-forced. Base line 3 x 20cm loose-bottomed cake tins. In a stand mixer, or using a hand-held mixer, cream together the butter and sugar until light and fluffy. Beat the eggs one at a time, then mix in the flour, cocoa and baking powder. Fold in the milk to make a light batter.
Divide the batter between the prepared cake tins and bake for 20-25 minutes, or until risen and springy to the touch. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Make the icing by beating together the butter and icing sugar until creamy. Then mix in the cocoa powder.
Place the cake onto a cake stand or plate, leaving the top plain. Cover completely with the mascarpone icing, and use a palate knife to give a smooth finish. Drizzle over the tinned thick caramel sauce and arrange the caramel popcorn on top.