Chocolate Popcorn Cake

INGREDIENTS:
2 x 8-inch sponge or chocolate cakes
Chocolate popcorn ganache:
3/4 cup cream
2 oz. buttered popcorn
6 oz. milk chocolate, coarsely chopped
Dark chocolate glaze:
(Adapted from Adriano Zumbo)
3 oz. dark chocolate, coarsely chopped
3 oz. creme fraiche
2 oz. icing sugar
1/3 cup water
METHOD:
1. To make the chocolate popcorn ganache: Heat the cream until just below boiling point. Add the popcorn and let it infuse in the cream for 15 minutes. Strain the cream through a fine sieve and discard the popcorn. Reheat the cream until near boiling point. Add the chocolate, let it sit for a few minutes and stir until the chocolate has melted into the popcorn-infused cream. Set aside and let cool.
2. Sandwich the 2 sponge cakes with a thick layer of ganache. Spread the remaining ganache to cover the entire cake. Refrigerate the cake for at least 1/2 hour until the ganache is set.
3. To make the dark chocolate glaze: Place all the ingredients in a small pan. Stir over medium heat until the mixture is smooth and comes to the boil, then cook for 3 minutes or until thickened. Transfer to a stainless-steel bowl, then place a bowl over a second bowl filled with ice water. Stir occasionally for 10 minutes or until cool and the consistency of double cream.
4. Remove the cake from the fridge, place on a wire rack over a tray. Pour the glaze over the cake, easing it over the side to coat. Refrigerate for 2 hours or until set.
5. Decorate with chocolate cinnamon popcorn.