Cake

• Add the butter to a skillet set over medium-high heat. Add the corn, if desired you can add 1 tablespoon of coconut or brown sugar to help the corn caramelize better. Cook five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in 1 tablespoon hazelnut liquor. Pour the corn into a high powdered blender or food processor. Add the buttermilk and puree until completely smooth, about three minutes. Set aside.
• Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
• In a medium size bowl combine the whole wheat flour, all-purpose flour, flax meal (ground flax seeds), coconut sugar, unsweetened cocoa powder, baking soda, baking powder and salt.
• In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, corn/buttermilk mixture, melted coconut oil, vanilla and hazelnut liquor (if using) until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin.
• Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.
• To make the ganache, in a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract and salt. Pour all but 1/3-1/2 cup of the ganache into a separate mixing bowl. Set the smaller amount of ganache aside, cover the larger amount and place in the fridge for 15 minutes or leave on the counter for 1 hour.
• Meanwhile make the popcorn, preheat the oven to 325 degrees F.
• Add the popcorn and hazelnuts to a greased baking sheet. In a small sauce pot add the honey, coconut sugar and water. Bring to a boil and cook 2 minutes, remove from the heat and slowly stir in the vanilla and hazelnut liquor. Pour the sauce over the popcorn and use your hands to toss the sauce with the popcorn. Make sure it coats all the popcorn. Bake for 15 minutes, tossing once to ensure even cooking. Cool completely before topping the cake.
• Now grab the chilled ganache from the fridge and beat it with a mixer on medium-high speed until fluffy, 2 to 4 minutes. You now have whipped chocolate ganache!
• To assemble the cake, place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with a layer of whipped ganache. Place the second layer on top, rounded side up, and spread the whipped ganache evenly on the top and sides of the cake. Now grab the remaining, un-whipped ganache. If needed place it back in the microwave so it is pourable. Pour the ganache over top the cake. Top with the hazelnut crunch popcorn. Slice and serve or store in the fridge until ready to serve. If storing in the fridge I find it best to remove the cake 15-30 minutes before eating. Enjoy with a cold glass of milk and extra popcorn!