CHOCOLATE BUTTERMILK CAKE

1. Preheat the oven to 160°c / 320°f. Grease and line a 22cm (8.5”) springform tin (I used an 8” cake pan)
2. Place the flour, bicarbonate of soda and sugar in a bowl, add the melted butter, cocoa, and water, and whisk to combine. Add the egg, buttermilk and vanilla and whisk to combine.
3. Pour the batter into the prepared tin.
4. Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin completely.

CHOCOLATE CREAM CHEESE FROSTING AND ASSEMBLY

1. Place the butter and the cream cheese in the bowl of a stand mixer fitted with the whisk attachment and beat until pale and creamy. Scrape down the side of the bowl, add the powdered sugar and cocoa, and beat for a further 6-8 minutes, or until fluffy.
2. Spread the frosting over the cooled cake, smoothing top and sides. Top with the honey caramel corn (you will not use it all, but the rest is so good for snacking on)

HONEY CARAMEL CORN

1. Preheat the oven to 350°f / 180°c. Line a baking sheet with parchment paper. Spread 6 cups of the popcorn over the sheet.
2. Place the brown sugar, honey and butter in a medium pot over medium heat. Stir to combine, and continue to cook until the mixture registers  248˚f / 180˚c on a candy thermometer. Remove from the heat and carefully add the vanilla and salt. Stir well to combine then carefully add the baking soda, and mix in well (be careful as it will foam). Pour the caramel evenly over the two trays of popcorn, and mix well to combine. Add another 2 cups of the popped pocorn, and toss lightly.
3. Bake the popcorn for 10 minutes. Remove from the oven and stir to redistribute the caramel and ensure that the popcorn is evenly coated. Sprinkle with the final two cups of fresh popcorn. Sprinkle generously with flaky sea salt to taste. 
4. Leave to cool completely before breaking into chunks. Store in an airtight container.