Advertisements
RSS Feed

Chocolate Honeycomb Cake

IMG_6858

I made a cake for a colleague’s birthday this week. She likes chocolate, and I like honeycomb, so I created a cake combining the flavours. Chocolate layers, with a meringue and honeycomb buttercream, and lots of chocolate, chocolate Maltesers and honeycomb shards to decorate.

The cake is really easy – a one bowl cake, which I made in the food processor to make it even simpler. The meringue buttercream takes a little time, but is worth the effort. And honeycomb is so quick to make, there’s no excuse to buy it!

Chocolate Cake Ingredients
2 cups sugar
3 cups self raising flour
2 tsps sifted bi-carbonate soda
3/4 cup Dutch cocoa
1/2 tsp vanilla extract
200g softened butter
1 cup natural yoghurt
3 free range  eggs
1 cup hot coffee (instant or brewed)

Method

Preheat the oven to 160 degrees C.  Grease two 20cm round cake tins with butter and line the bases with baking paper. Put all the ingredients in a food processor and blitz until just combined and the mix is smooth. Be careful not to overmix as this will toughen the cake.

Pour the batter into the prepared cake tins and smooth the tops. Bake for 1 hour or until a skewer inserted into the centre of the cakes comes out clean. Keep both cakes in their tins until they are cool. Carefully turn out on to a wire rack.

Meringue Buttercream Ingredients

4 egg whites
2 cups white sugar
2 cups unsalted butter, at room temperature
1 tablespoon vanilla extract

 

Method

Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla. Continue beating for about 5 minutes until the meringue and butter mixture is completely amalgamated and thick.

Honeycomb Ingredients

80g caster sugar
12.5g honey
31g  glucose
1 tsp bi-carbonate soda

Method
Combine sugar, honey, glucose and 30 mls water in a saucepan.  Cook till pale blonde  – 150 degrees C, using a cooking thermometer.
Remove from the heat, add bi-carbonate soda and beat vigorously for a few seconds.
Pour onto a tray lined with baking paper. When the honeycomb has hardened, break some into chunks and pulverize the rest.

Toppings: honeycomb, 50g dark chocolate and 50g white chocolate, a dozen or so Maltesers.

To assemble: When the cakes are quite cold, ice the bottom layer with half the meringue buttercream. Sprinkle some crushed honeycomb over the buttercream, as little or as much as you please. Place the second cake on top. Ice the top of the cake with the remaining buttercream. Decorate the cake with crushed honeycomb, dark and white chocolate shavings, crushed Maltesers and honeycomb shards.

 

FullSizeRender

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: