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One Bowl Chocolate Cake with Home-Made Honeycomb

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This my new favourite chocolate cake recipe again! I love it because it is SO simple – one bowl in the food processor or a stand mixer. I posted a fancy version with layers and meringue buttercream  recently. This time it’s a more basic version suitable for crowds.

On this Queen’s Birthday weekend in June, I’m cooking for a crowd. So I’ve made the basic recipe in a big cake tin and a half size in a smaller tin, to accommodate kids and adults at our gathering. A chocolate buttercream icing and some home-made honeycomb – bliss!

I’m including both quantities in Ingredients. The Method is the same for both cakes – just throw it all in and mix!

Ingredients  – Big Cake
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 really soft butter
1 cup natural yoghurt
3 free range  eggs
1 cup hot coffee (instant or brewed)

Ingredients Small Cake
1 cup sugar
1.5 cups self raising flour
1 tsp sifted bi-carbonate soda
375 g  Dutch cocoa
1/2 tsp vanilla extract
100g softened butter
1/2 cup natural yoghurt
2 free range  eggs *
1/2 cup hot coffee (instant or brewed)

*It’s hard to halve 3 eggs  – putting 2 eggs in this cake just adds to the moisture of the cake.

Method

Preheat the oven to 160 degrees C.  Grease a 23cm (9″) x 34cm (13″) rectangular cake tin and a 20cm (8″) square cake tin with butter and line 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 less – 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. Or you can leave in the tins as I did to make it easier to transport the cakes.

Ingredients – Buttercream Big Cake

150g butter, at room temperature
300g icing sugar
2 tbls dutch cocoa
1 tsp vanilla extract
2 tsp milk

Ingredients – Buttercream Small Cake

50g butter, at room temperature
150g icing sugar
1 tbls Dutch cocoa
1/2 tsp vanilla extract
1 tsp milk

Method

Put all the ingredients into a stand mixer and beat, first on low, then gradually increase the speed, beating until all the ingredients have amalgamated and the mixture has that “buttercream” consistency.

Home-Made Honeycomb

160g caster sugar
25g honey
62g  glucose
2 tsp bi-carbonate soda

Dark chocolate, melted, to decorate

Method
Combine sugar, honey, glucose and 60 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, drizzle with melted dark chocolate and break some into chunks and pulverize the rest.

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To assemble

Ice the cakes with the buttercream frosting and decorate with chunks and pulverized bits of honeycomb.

Chocolate Honeycomb Cake

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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.

 

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