Step by step method

1. Preheat the oven to 180°C. Grease and line three 17,5 cm cake tins.
2. In a large bowl, sift together the cake flour, baking powder and bicarbonate of soda.
3. Using an electric mixer, cream the Stork Bake, peanut butter and sugar together until light and fluffy.
4. Gradually add the eggs to the margarine mixture in four or five additions, mixing well between each addition and scraping down the bowl from time to time. Add the vanilla and mix well.
5. Add the dry ingredients and buttermilk to the cake mixture alternating between the two. Mix until smooth, and then fold in the chocolate chips. Divide the mixture evenly between the prepared pans and spread level with a palette knife.
6. Bake for 40 - 45 minutes or until a skewer inserted into the middle comes out clean. Let the cakes cool in the tins for 5 - 10 minutes, then turn out onto a wire rack to cool completely.
7. Place the chocolate and Stork Bake in a glass bowl over a pot with warm water. Combine until smooth.
8. Remove from the heat and leave to cool slightly.
9. In a separate bowl, combine the milk, vanilla and icing sugar until smooth.
10. Add the milk mixture to the chocolate mixture and combine.
11. Leave to cool slightly.
12. Cream the Stork Bake and sugar together in an electric mixer until light and fluffy.
13. Add the cream cheese, vanilla, salt and peanut butter and mix until combined. Careful not to over mix or it will become runny.
14. Set aside.
15. Place the popcorn in a large heat-resistant bowl.
16. Place the sugar and water in a saucepan over low heat.
17. Brush the sides of the pan regularly with a wet brush to dissolve sugar crystals.
18. Once the sugar has dissolved, increase the heat and simmer.
19. Swirl the pan gently until a golden caramel forms. Remove the pan from the heat.
20. Add the Stork Bake while swirling the pan gently until the toffee sauce forms.
21. Pour the toffee over the popcorn and stir with a spoon.
22. Season to taste with the sea salt.
23. Set aside until needed.
24. Carefully cut the cakes in half.
25. Spread a thick layer of icing on the top of each cake.
26. Place the cakes on top of each other and press lightly.
27. Drizzle the cake with the chocolate toffee sauce and place the salted caramel popcorn on top.