For a new twist on classic cake flavours, try this Spiced Pumpkin and Chocolate Cake! Flashy layer cakes are the sort of desserts that none of us are going to make very often. But when we do, it is worth putting in the extra effort to make then stand out as truly special. That’s why I came up with this decadent cake. It brings together two of my favourite flavours – chocolate and caramel – and adds in the satisfying crunch of honeycomb! This cake works perfectly at all sorts of occasions. I have served it at birthday parties, at Christmas and when friends come over to say hello. A winner every time! I kept the styling simple because it doesn’t need to be flashy to look gorgeous! And it’s the inside that will really make you catch your breath as the decadent black and brown layers are revealed with every slice!
Honeycomb Crunch Chocolate Cake
I often struggle to know what cake to make. There are so many options, each bringing their own special something. But for this cake, I knew I wanted to bring together my favourite sweet flavours and textures. That meant I needed chocolate and caramel in a cake that is moist with a bit of crunch. I started by making a chocolate stout cake, one of my favourite cake recipes. It produces dense chocolate sponge that stands up well to the rich caramel frosting. The filling for this chocolate cake comes from my childhood, something every Russian child grew up with – caramel buttercream. A pinch of flaky Maldon salt gives it a modern update. The much desired crunch comes from crushed honeycomb pieces, which are hard caramel bits, folded into caramel buttercream. Then I covered the entire chocolate cake into dark chocolate ganache and sprinkled with more honeycomb and salt flakes. If honeycomb candy is not available in your supermarkets feel free to use Butterfinger bars. Although not exactly the same they will be a fair substitute.
How to make dulce de leche
Dulce de leche originated in Latin America as a confection made by heating sugar and milk together over several hours. It is an easily spreadable form of caramel and perfect for all sorts of sweet treats. It is sometimes available ready made, which of course will save you a step. But if not, it is super easy to make your own with a can of sweetened condensed milk. Take the label off the can of sweetened condensed milk and put it in a pot completely submerged in water. Bring it to a boil and continue cooking for 3-4 hours. Make sure your can is completely covered in water throughout the duration of cooking or it will explode. Let it cool until it’s ready to use. When you open it you will discover that your old plain can of sweetened condensed milk got transformed into glamorous and silky dulce de leche!
Salted caramel buttercream
The dulce de leche or caramel serves as the the base flavour for the buttercream icing. You’ll want to use a stand mixer to make this as easy as possible. In the bowl of the stand mixer, whip butter until it is light and fluffy, then tip in the dulce de leche or whatever caramel you are using. Throw in a pinch of flaky salt and keep mixing until it is all completely combined. Now crush the honeycomb pieces in a food processor or wrap the honeycomb pieces in a clean tea towel and crush them with a rolling pin. Add the pieces to the salted caramel buttercream and fold them all together. The buttercream icing can now be added between, on top and around the sides of the cake layers. The honeycomb pieces will add an amazing crunch to this cake!
Recipe tips
If boiling a can of sweetened condensed milk, ensure it is completely covered with water at all times. Cans that are not covered by water may explode. Flaky sea salt can be used as a substitute for Maldon salt. Use unsalted butter for the buttercream. You will be adding flaky salt, so salted butter is unnecessary. Leftover buttercream icing can be kept in the fridge in an airtight container for up to a week. Before reusing, let it come to room temperature and beat it to loosen the icing up again. If you can’t find honeycomb pieces, try crushing a Crunchie bar. Although not the same, this will approximate the same effect and flavours.
More chocolate cake recipes
Black Forest Cake Chocolate Cake Truffles Christmas Chocolate Cake with Cranberries Black and White Chocolate Cake with Blackberry Compote
