Chocolate Crunchie Cake

More cake!

I know. This blog was initially set up to show my Korean-Japanese food inspired lunch boxes, but recently I have been doing a lot more baking. Β Plus, I had some of this cake for lunch πŸ™‚

The cake was made for a colleague’s birthday last month, and I knew he likes Crunchie bars, so I wanted a cake that was inspired by those flavours: honeycomb and chocolate.

This was the first time that I made Β honeycomb, and even though the recipe looked very simple… the reality was a bit scarier. It took ages for the sugar/syrup to melt, and I was afraid to turn up the heat, in case it would burn. Luckily it turned out fairly ok, a bit less crunchie than I had hoped, but still very good πŸ™‚

How I made this cake:

First I made a Chocolate Victoria Sponge: I tend to useΒ a very basic recipe with equal quantities egg, sugar, butter and self raising flour (225 grams, 4 large eggs) but I replaced 50 gr of the flour by 50 gr unsweetened cacao powder. Β Divide equally over 2 round tins and bake for 25 minutes in preheated (180 degrees) oven until springy to touch. Cool down.

Make Chocolate Ganache. I actually still had some in the freezer from the month before which I defrosted…can’t remember the quantities, but I always useΒ equal parts double cream and good quality dark chocolate. If you make from scratch, you can read some good guidelines on how to make chocolate ganache here. Just cool down until thick but still spreadable.

Make honeycomb: I used this recipe from BBC Good Food. Instead of buttering a tin, I used magic non stick liner / reusable baking liner which I had greased very very lightly with neutral oil. Don’t use normal baking paper, I read that it will just stick to the honeycomb. This recipe makes quite a lot, and I only used about half of it for the cakeΒ …not that I minded…I just ate the rest πŸ™‚

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Make Honeycomb buttercream: 125 gr soft butter, whipped until creamy. Add 200-225 gr icing sugar to it and continue to mix until pale and fluffy. Add honey comb dust, which you make by blitzing 100 gr honeycomb in a food processor until you have a mixture of dust/crumbs. Do this just before you mix it into the buttercream as otherwise your dust will all clog together.

Ensemble: please make sure the cake and ganache have cooled down!

  • Take one chocolate cake for the bottom layer (I “glued” mine to the board with some ganache to avoid it moving during transport)
  • Pile on the buttercream, you can see it has become a bit golden coloured because of the honeycomb mixture
  • Carefully add the top chocolate cake layer
  • Spread the cake sides and top with the chocolate ganache
  • Decorate with some chopped up crunchie bars

P.s. the photos which also show the fruit were made by a colleague of mine, although another colleague remarked she couldn’t understand why we even had bothered putting fruit next to the cake….

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month isΒ hosted by Caroline from Shrinking Single. The theme is Treat Yourself.

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6 thoughts on “Chocolate Crunchie Cake

  1. Pingback: Chocolate Crunchie Cake – Jinn In A Bottle

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