Light Corn Cake with Chocolate Covered Corn Pops
I recently got back from a trip to Iceland and one of my favorite things outside of the magical landscapes, incredible glaciers, and endless waterfalls was how much Icelanders love their sweets. I brought back a full bag of curious candies like chocolate covered licorice, fizzy soda flavored spheres, and Polish chocolate wafers. From the second I popped a KROPP into my mouth I knew I had found something special. KROPP are chocolate covered corn pops - it sounds simple but WHY hasn't anyone in the USA thought of this already?? Corn and chocolate is an unlikely pairing but somehow works with an airy, crunchy puff.
Although yellow and not corn, I thought immediately of a classic yellow cake with chocolate frosting. From here, my plan was to adapt a yellow cake recipe and squeeze as much corn flavor into it as possible. I have to say that I'm pretty darn proud of how much I was able to pack in and would encourage you to use this corn cake recipe elsewhere - for example with strawberries and whipped topping. Because the corn pops are surrounded by a handy forcefield of chocolate shell, they retained their crunch for the (short) lifetime of the cake.
For photos of our trip to Iceland, see an amazing blog post by Zac here.
- 2 cups buttermilk, divided and well-shaken
- 1/4 cup freeze dried corn
- 3-3/4 cups plus 1 tablespoon cake flour
- 1/4 cup corn flour
- 1 tablespoon freeze dried corn powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1 bag KROPP (chocolate covered corn pops)
- 1 recipe chocolate butter cream frosting
- Pour 1 cup buttermilk into a measuring cup and add 1/4 cup freeze dried corn, let corn rehydrate for 15 minutes, then strain the corn out. Set buttermilk aside.
- Preheat oven to 350°F. Butter three 6-inch round cake pans and line with circles of parchment paper, then spray parchment.
- In a medium bowl, sift together flour, corn flour,freeze-dried corn powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in all the buttermilk (one cup steeped in corn, one cup normal) until just combined. The mixture will look curdled.
- Add the flour mixture in three batches, mixing until each addition is just Incorporated.
- Spread batter evenly in cake pans, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 40-45 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
- Level the three layers and assemble with chocolate frosting. Make sure to do a crumb coat to seal in any crumbs. Top and edge with KROPP chocolate covered corn pops. This is a tall cake and easier to slice when chilled!
Original recipe from Becca Bakes
Note: Corn Flour is not corn meal, corn starch, or masa
Photos by: Zac Wolf Photography