Recipe | Chocolate Honeycomb Truffle Cake

Chocolate honeycomb truffle cake recipe Chocolate honeycomb truffle cake recipe
Chocolate honeycomb truffle cake recipe

Once again another naughty cake recipe, what can I say, I'm a cake fiend! My Kate Spade 'Cake for Breakfast' bracelet doesn't lie! I love how special this cake looks, it's fab for an occasion, this one was baked for my boyfriends birthday. It's so yummy and totally indulgent! It's a little more faffy than an everyday cake, but it's definitely worth the effort! 

Makes 8-10 slices

Ingredients - 

For the sponge - 

225g self raising flour
3 tbsp cocoa powder
225g butter
225g caster sugar
4 eggs

For the truffles - 

100g dark chocolate 
100ml double cream 
2-3 tbsp liqueur (I used vodka!)

For the honeycomb - 

80g butter
160g caster sugar 
80g golden syrup
2 tsp bicarbonate of soda 
(Or take my lazy way and just use 2 bashed up Crunchie's!)

For the frosting - 

125ml double cream
150g dark chocolate
20g butter

Method - 

1. Start by making the truffle mixture. Place chopped dark chocolate in a bowl. Heat the cream in a saucepan until it is almost boiling, then remove from heat and pour over chocolate. Stir gently until the chocolate is melted, then stir in your chosen liqueur. Pour mixture into a shallow dish and leave to cool, place in the fridge until firm. 

2. If using my lazy way, bash up the Crunchie's in a sealed bag with a rolling pin until broken up, set aside for later. If not make the honeycomb. Line a baking tray with greaseproof paper, place all the ingredients except the bicarb in a pan over a low heat to melt. Let the mixture boil until a golden brown colour. Remove the pan from the heat and add the bicarb, stir gently, when the mixture has expanded pour into the tray and leave to cool and set, break into chunks, store in an airtight container until needed. 

3. Preheat oven to 180 degrees C. Grease and line 2 20cm round cake tins. To make the sponges, place the flour in a bowl then remove three tablespoons back into the bag. Replace with the cocoa powder. Add the remaining cake ingredients to the bowl and mix until combined. Divide the mixture between the tins. Bake for around 30-40 minutes until a skewer inserted in the centre comes out clean. Leave to cool in tins for 10 minutes then turn onto a wire rack to cool completely. 

4. To make the frosting, bring the cream to just boiling point then remove from the heat and set aside. Melt the chocolate in a bowl, remove from the heat and stir in the warm cream, until smooth and glossy, stir in the butter. 

5. To assemble the cake, sandwich the sponges together with some of the filling then use the remainder to cover the top and sides of the cake. To finish the truffles, dust your hands with cocoa powder, take teaspoon sized amounts of the mixture and roll into small balls. Dust the balls with cocoa powder. Pile them on top of the cake then decorate the top with the honeycomb shards. 

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  1. This looks so delicious, have to try making this x

    Lucy |

  2. This looks heavenly and I can't believe you made the truffles as well, I'd try this if there wasn't risk of me burning the kitchen down hahah, great recipe hun!

    Beth x


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