Saturday 13 June 2015

Chocolate Honeycomb Bundt Cake

Chocolate Honeycomb Bundt Cake
So this week I learned that honeycomb is called seafoam toffee in America. That's your fact of the day folks.

This cake had healing properties. I'd had a bit of a week with one thing and another, so decided that the best medicine was not to sulk, but to get out the bundt tin and get to work. What's the point in dwelling on negativity when there is cake to be made, and more importantly, shared with your nearest and dearest? Instant chakra realignment right there.

This was a bit of an experiment, again. I knew mixing honeycomb into a cake would mean something magical would happen. It's basically sugar in another form, but did wonder what it would do. The trick is to chop it into quite big chunks. It'll never retain its shape, but it does do this weird thing where you end up with these nice sticky pockets within the cake. Give it a go.

    Chocolate Honeycomb Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 100g chocolate honeycomb (or 2 Crunchies) - chopped up.
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 50ml chocolate milk
  • 1 heaped tablespoon of chocolate spread (go for one without hazelnuts)
  • Jar of chocolate spread (minus 1 heaped tablespoon!) I used Cadbury's
  • 50g of chocolate honeycomb to decorate (1 Crunchie bar)

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Stir in the chopped up chocolate covered honeycomb.
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour the mix into your prepared tin. 
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with more chopped up honeycomb.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

1 comment:

  1. Rachel this cake looks AHHHMAZING ! Seriously good. Next cake I bake will be this. I have 2 unused Bundt tins so what better recipe than this. Thank you for such a fab post. Sammie x


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