2-Ingredient Strawberry Popsicles + Links to Inspire.
Because even in summer, you can always go for a chocolate cake.
Do you remember on Monday when I said I had chocolate on my mind?
Well, I really was not kidding. I just needed cake, and it needed to be chocolate. I mean, of course it needed to be chocolate.
I have been all wrapped up in summer foods, no bake desserts and even trying my hand at few fruit desserts. Thus I’ve let way too much time pass without having any chocolate cake and/or chocolate like things in the house. How I could do this I have no idea.
Plus, the day I made this cake, my mom, who I had not seen in over a month, was coming home the next day. I figured what better time for chocolate cake? If there is a chocolate cake lover in the world, it is her. Without doubt.
As I was shooting the cake (c’mon – photographing it!), I actually got so exited about it that I sent my mom photos just to so she’d know what she was coming home to.
She was beyond happy. Especially knowing that this time she would actually be able to eat the cake.
See, for the past month I have been emailing my mom photos asking her what she thought because I can never just be happy with a photo I take. I have to have a second opinion. So I sent her multiple photos almost every day for the last thirty some days. I know, it’s so crazy, but well, that is just me. I can own the craziness. Needless to say, they are quite happy to be home now.
And especially happy when they returned home to chocolate cake. I mean, who would not be?
Now let’s talk about the fact that I did indeed add corn to this chocolate. Yes, real corn, right off the cob. Well, I did caramelize it first to give it an even sweeter flavor, but it is real corn.
You guys, DO NOT freak out that I put corn in the cake and that I actually made healthier cake. I promise that this cake is nothing short of pure indulgence. Dare I say it is one of my favorite cakes to date? Yep, I do.
It passed the test of all the family members. I of course never told any of the boys there was corn, whole wheat flour and flax-seed in it. That would be a stupid thing to do. Although, now that I think about it, it probably would have been a smart thing to do. Less cake eaters = more cake for me. Gotta think smarter next time.
Ok, so how did I think to put corn in chocolate cake?
Well, I was hiking (all the best ideas happen then) and thinking that I really just wanted to make a chocolate cake. A really chocolatey, chocolate cake. But then I thought I needed to make it a little summery because I want everything to be summery this month. Gotta go out with a bang.
I really dislike fruit and chocolate together, so then what?
At first I was all, well maybe zucchini, but then I thought, everyone is doing zucchini. That’s when corn came to mind. I figured if I could put corn in ice cream, why not chocolate cake?
Yes, I thought is was weird too, but trust me, it works. And it works SO well.
Just like zucchini, adding corn keeps this cake incredibly moist. I mean, like it’s actually fudgey it is so moist, and that’s a hard thing to get when using whole wheat flour in a cake. I am telling you, corn is my new secret weapon when it comes to cake. You have to try it.
I also added a little hazelnut liquor to help the chocolate flavors really pop. It’s so good.
Oh and um, the popcorn sitting on top! I figured with corn actually in the cake, what better way to top the cake than with some crunchy caramel popcorn. It just melts in your mouth while still adding a little crunch to the soft and fudgey cake. Holy yum, I need another slice.
And the ganache, yeah so I guess this really isn’t that healthy. Although it’s just cream and chocolate. I personally don’t see that as being unhealthy because cream is natural and chocolate is full of antioxidants. Yep, still healthy in my mind.
Anyway, the whole cake is covered in ganache, both whipped and un-whipped. I know I already said this, but… so good.
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So enjoy these last remaining Friday’s of summer… with umm, cake. Lots of cake.
Can you use frozen corn?
Yes that would be fine to do, just be sure to thaw and drain first. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I just made this cake for a co-workers retirement party, it is delicious. It is so rustic with the sweet corn, but, everyone was afraid to cut into it. WHAT? I just dug right in, and then others followed, I noticed its pretty quiet in the break room now, I hope everyone enjoyed this as much as I did. Thank you Tieghan, this was really a delightful combination! .
Thank you so much Cindy! I am so glad everyone enjoyed this cake! xTieghan
Looks great! this is nice and this article is very helpful
thanks for sharing
Glad you like it! Thank you!
FYI – if anyone is trying to make this cake out of corn season, I made it with frozen corn and it turned out great! I put the frozen kernels in the pan with butter on low and then turned up the heat and added sugar after they seemed to be defrosted.
My only hiccup with the cake – I didn’t achieve the beautiful two-toned ganache but maybe I didn’t let it get cold enough before whipping?
Very yummy, I will for sure make it again.
HEy Bonnie! Thanks for the tips! I would try letting the ganache chill a little longer and see if that helps get you a better color. Let me know if you have questions. Thank you!
hi there! any suggestion to swap flaxseed meal with something? i cant eat it for health related reason …or can i just leave it out?…waiting for your reply so i can start baking this cake 🙂
Maybe I am totally dense, but how exactly do you prepare the corn for the pan? Do you cut the raw kernals off a cob or should the corn be boiled and cut off the cob before you begin?
Looking forward to trying this one out on my fiance 🙂
Just cut the raw kernels off the cobs. Hope you love the cake and please let me know if you have any other questions!!
Hey! So, I made the cake base (and subbed in applesauce for half of the oil), and for some reason, I had a terrible time getting the cake out of the pans. I thought I sprayed them with enough non-stick garbage, but they both crumbled into multiple chunks that I desperately pieced together with frosting. So much for my beautiful exposed layer cake plan. Any thoughts on why this happened?
My guess is that your cake was a little dry from subbing applesauce. With all the healthier ingredients going on, the cake really needs an oil to help it bake up properly. This is the only thing that I can think would have happened. Did you line your cake pans with parchment paper? I aways do this and never have any problems with cake sticking and or crumbling. Also, is it possible it was over baked at all? That could play a roll as well.
Please let me know if you have any thoughts or questions. Thanks Tieghan!
You’re probably right about it being too dry due to the applesauce, and I did not use parchment paper. I’m going to try again this week and use the oil rather than half applesauce/half oil.
Thanks for the tips. Can’t wait to eat this again!
Oh I hope it goes well!! Let me know. 🙂
I have never anted to eat my laptop more than this..that cake and ganache looks absolutely delicious! I just want to make cake riiiiight now.
I will have to give this a try, thank you for sharing 🙂
Corn in your cake?! You are a genius. Pure and simple. 🙂 I’m definitely going to have to try this out for myself!
Girlfran, this cake is insanity. Come live with me.
I really want to make this cake but I’m wondering: Can you taste the corn in it? Because as much as I enjoy chocolate drizzled popcorn, I’m not sure I’d like the taste of actual corn with chocolate, so I wanted to ask! Thank you 😀
Hi!! Promise you cannot taste the corn. I think you’ll love this!! Let me know how it goes and thanks!
Corn in the cake? Oh wow you are a genius. I think that would be amazing! And that drizzle. And the topping. And the photos…. 🙂
Thank you!! You are so sweet, Dorothy! 🙂