Chocolate Honeycomb Cake
The only word that I can use to describe how gorgeous this cake is exquisite. I mean...a decadent chocolate cake, sandwiched with a luscious chocolate ganache, and finally topped with a salty, toffee like fluffy honeycomb frosting.. you tell me that doesn’t sound exquisite!! It hits all the right spots, in all the right ways and ahh, it is..so so satisfying..We’re starting 2025 on a bang!
If you’ve been a visitor of this site for a while, you know I don’t mess with my chocolate cake. I literally use this chocolate cake recipe ALLL the freaking time because it is the absolute best! Why fix it when it’s not broken?
This is probably my most tried and tested recipe ever and I swear by it. It is hands down the best chocolate cake recipe- it is moist, it is decadent, it is chocolatey but not overly so that you will drown in it.. you feel me? It is great to layer with, or use as is, with a little frosting slapped over it. If a recipe can tick all flavour, texture AND versatility boxes, you better believe I ain’t changing it.
So if you’d like more chocolate cake ideas, may I interest you in this recipe?
The chocolate cake is great, but can we take a minute to appreciate the glory of this honeycomb frosting? It is DIVINE! It’s kinda like a cross between a whipped ganache and a chantilly- a whipped ganache chantilly baby if you will. It’s got enough decadence of the ganache, yet it is incredibly light and fluffy like a chantilly…the best of both worlds really. There is an extra step that you have to go through to make the honeycomb first, but trust me, it is very easy and quick and the result is a 1000% worth it.
Look. The peanuts and cherry are completely optional. You can make a pretty good cake without those two elements. But, as a professional, I feel like you should trust my judgement when I tell you, you should definitely go for the whole shabang to take that “pretty good” to the great level. You’ll not regret putting in the extra 15 minutes, I promise. I will allow you to cheat a little and use store bought jam/ coulis here, it’s okay. We’re all adults here and I know adulting is hard. And plus, it is PB & J…come on. You can do it.
Hopefully, I have sufficiently amped you up by now to make this masterful creation. Needless to say, you’re going to thoroughly enjoy it. The combination of chocolate, honeycomb and peanut is great in itself, but throw in a little cherry (or raspberry or grape?!) and it really takes it up a whole another notch. What a delightful treat to be baking ..and enjoying! Happy baking xx
Recipe
Serves: 6-9
Ingredients
For the chocolate cake:
100g whole eggs (~2 large eggs)
30ml milk
60ml extra virgin olive oil (or neutral flavoured oil)
1 tsp vanilla paste
120g plain flour (10% protein)
1.5 tsp baking powder
1/2 tsp soda bi-carb
50g good quality cocoa powder
80g light or dark brown sugar
120g caster sugar
1g salt
116g sour cream (or sub with greek yoghurt)
40g good quality dark chocolate, melted
130g boiling water
For the milk chocolate ganache:
100g good quality milk chocolate (I use 41% Alunga, Cacao Barry)
100g heavy cream (35% fat)
15g liquid glucose
15g salted butter, at 18°C
For the salted honeycomb:
13ml water
25g liquid glucose
71g caster sugar
11g good quality honey
3g soda bi card
a big pinch of sea salt
For the honeycomb whipped ganache:
115g heavy cream (35% fat) (a)
50g honeycomb, crushed, from above
1/2 tsp vanilla paste
2g gelatine powder
12g cold water
48g good quality white chocolate
20g cream cheese (or sub with heavy cream)
70g heavy cream (35% fat) (b)
For the candied peanuts:
40g peanuts
1/2 tsp salt
15g caster sugar
To finish:
cherry gel or jam, either homemade or store-bought (or sub with raspberry/ grape jam)
Method
For the chocolate cake:
Preheat oven to 170°C (fan-forced) or 180°C (deck oven). Grease an 8” square baking tin and line with baking paper. Keep aside.
In the bowl of a stand mixer, fitted with a paddle attachment, combine together the eggs, milk, vanilla and oil.
In a separate large bowl, sieve the flour, baking powder, soda bi-carb and cocoa powder together. Add the two sugars and salt and whisk to combine.
Add the dry ingredients into the wet ingredients and mix until combined.
Pour in the melted chocolate along with the sour cream. Mix to combine.
Lastly, add the boiling water in two parts, mixing after each addition until the mixture is homogenous and no lumps remain.
Pour onto the prepared baking tin and bake for 40-45 mins or until a skewer inserted comes out clean. Allow to cool completely. Refrigerate until use.
For the milk chocolate ganache:
Weigh the milk chocolate in a small measuring jug. Keep aside.
In a small pot, add the cream and glucose. Place over medium heat and heat until just about to come to a boil.
Pour the hot cream over the chocolate and emulsify using an immersion blender. Alternatively, you can also use a whisk.
Cool the ganache down to 35°C. Add the butter and emulsify again.
Refrigerate until use.
For the salted honeycomb:
Line a small deep baking tin or bowl with baking paper. Keep aside.
In a small pot, add water, glucose, sugar and honey. Place over medium high heat and cook to 160°C. Be careful not to stir the pot, but you can swirl it occasionally.
Remove from the heat and add the soda bi card and salt immediately, whisking quickly.
Pour into the lined baking tin/bowl and allow it cool completely, careful not to move it too much.
Once cool, roughly chop into big chunks and store in an airtight container in the freezer.
For the honeycomb whipped ganache:
Weigh out the cold water in a small bowl. Sprinkle the gelatine powder over it and allow to set in the refrigerator for 10 mins.
Weigh out the white chocolate in a small measuring jug.
Transfer 50g honeycomb into a ziplock bag and bash it using a rolling pin.
In a pot, add the heavy cream (a), crushed honeycomb and vanilla paste. Place over medium heat and heat until the cream is just about to boil.
Pour the hot cream along with the honeycomb pieces over the chocolate and emulsify with an immersion blender. Alternatively you can also use a whisk.
Add the bloomed gelatine mass and emulsify again.
Lastly, add the cream cheese and heavy cream (b) and emulsify to a smooth shiny base.
Pour the ganache base into a plastic container, place a layer of cling wrap on the surface of the ganache and refrigerate for min. 8 hours. *
On the day of assembly, whip the ganache at medium speed until it reaches medium stiff peaks. Refrigerate until use.
For the candied peanuts:
Preheat oven to 160°C.
Roast the peanuts with 1/2 tsp salt for 10-12 mins or until golden brown.
In a small pot, add the sugar. Place over high heat and make a dry caramel, till the sugar reaches deep amber in colour.
Add the roasted peanuts and stir to coat the nuts well.
Transfer onto a silpat and cool completely. Roughly chop into big chunks and store in an airtight container in the freezer.
Assembly:
Leave the milk chocolate ganache out of the fridge for 10 mins to bring to a pipeable consistency. Transfer to a piping bag fitted with a 7mm nozzle.
Meanwhile, use a serrated knife to slice the cake horizontally into half.
Pipe the ganache over one half of the cake. Use a palette knife to spread evenly.
Place the other half on top and press lightly to ensure the cake is evenly levelled. Refrigerate for 10-15 mins.
Spread the whipped honeycomb ganache on top, creating dimples with the back of the spoon.
Pipe the cherry gel/ jam into the dimpled cavities. Garnish with candied peanut chunks. Serve with a cup of coffee. Bon appetite!
Notes:
*- you can make the whipped ganache base up to 4 days in advance. Whip on the day of assembly.
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow along here:
