Chocolate Crunchie Cake

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  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

How I made this cake:
First I made a Chocolate Victoria Sponge: I tend to use 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.  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 use 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 cake …not that I minded…I just ate the rest
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