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In Your Kitchen: Baking with Shivangi Surana

Shivangi Surana has an exciting story. She started cooking from a young age, and growing up with a large family, she had the opportunity to learn by trial and error. It was then that she recognized the joy and passion she had for feeding others – it was a great satisfaction. When it came time for college, she pursued a Business and Hospitality degree at Boston University. Shivangi soon after joined the famed Dominique Ansel’s team, but itched to go beyond pastries. She then joined Chef Jean-Georges Vongerichten’s vegan kitchen, ABCV and has been there since June

Starting off as a home cook, Shivangi has indeed had a delicious journey in the food world, and today she shares her gorgeous recipe for Chocolate Bundt Cake with Salted Caramel Popcorn.


10 Questions with Shivangi Surana


Day Job: I’m a line cook at ABCV in New York.

Lives in: Brooklyn, NYC

In the kitchen, I couldn’t live without: A whisk! It brings everything together.

Current food obsession: Hummus!!!

If I could cook for anyone: It would be for Michelle Obama. I even have a list of things I want to discuss with her, especially Michelle 2020!

A traditional family dinner is: I’m Marwari, so definitely Daal, Baati & Choorma.

Go-to comfort food: Grilled and Buttered Corn

Would love to travel to: Tel Aviv. Their vegetarian scene is exploding. Also, my mentor Tzurit Or is from there, and she is such a big part of my life

Currently reading: Modern Romance by Aziz Ansari.

My motto: Life’s short. Eat dessert first.


Shivangi’s Chocolate Bundt Cake with Salted Caramel Popcorn Recipe

Whenever I’m cooking, I try to incorporate different textures and flavors in the recipe. This one is sweet, salty, buttery and crunchy – all in one bite. If you’re feeling adventurous, I would suggest adding some pink peppercorn to your popcorn. It really adds a nice heat to the recipe.


Serves: 10 | Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes


For the cake:

1 cup unsalted butter at room temperature

1¾ cups sugar

4 large eggs

1 teaspoon salt

2 teaspoons pure vanilla extract

¾ cup milk

½ cup yogurt

1 cup unsweetened cocoa powder

2 teaspoons instant espresso powder

2¼ cups flour

1 teaspoon baking soda


For the caramel popcorn:

1 cup granulated sugar

6 tablespoons butter

¾ cup heavy cream 

2 teaspoons sea salt

3-4 cups popcorn



For the cake:

Preheat oven to 325°F/165°C. Grease and dust a bundt pan. You can also use two 9 inch round tins instead.

Beat butter and sugar until pale and fluffy, about 5 minutes. Scrape the sides and the bottom of the bowl. Add eggs, salt and vanilla. Beat on high for 30 seconds.

Add milk and yogurt. Stir. The mixture might curdle, but don’t worry!

Sift in cocoa, flour, espresso powder and baking soda. Beat the batter on low for a minute. Scrape the sides and bottom of the bowl and beat on high for a minute.

Transfer batter to cake pan. Bake until a toothpick comes out clean, in about 55-65 minutes. Cool on a wire rack.

For the caramel:

Heat sugar in a saucepan over medium heat. Do not stir.

Once the sugar is completely melted and golden, add the butter and whisk. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Finally add cream and salt and let the mixture boil for 2 minutes. Cool at room temperature. 

Assembling the cake:

Place cake on a cake stand.

Stick popcorn around the top with the help of warm caramel.

Drizzle caramel over the popcorn and serve.


Follow Shivangi Surana’s adventures at:

www.dessertlane.com | Twitter: @shivangisurana | Instagram: @dessertlane_shiv 


Photo credits: Sakshi Parikh & Lynn Jee