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Chocolate, caramel & honeycomb cake
Production Amor Engelbrecht Production Assistant Katelyn Williams Photographs Angie Làzaro
With this cake, it can be as much or as little work as you want it to be. You can buy the chocolate sponge cake and honeycomb, in which case it really is just about assembling. If you wish to enjoy some time in the kitchen – here are the recipes.
(makes 1 decadent cake)
Cake
600g dark chocolate, chopped
500g butter
10 eggs
1 cup castor sugar
2½ cups plain flour
2½t baking powder
180g ground almonds
Honeycomb
¼ cup honey
½ cup glucose
2 cups sugar
¼ cup water
1T bicarbonate of soda
Easter eggs, to decorate (You can also use your left over Valentine's Day chocotates)
4 x 400g tins caramel, to decorate
Method
Place the chocolate and butter in a pot
over low heat and stir until melted and smooth. Set aside. Beat the eggs and sugar for 8-10 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almonds and gently fold
through the chocolate mixture. Line the base of 2 x 23cm-round cake tins with non-stick baking paper. Pour in the mixture and bake
at 150°C for 50 minutes or until a skewer comes out clean. Cool in the tin.
Make the honeycomb by combining the honey, glucose, sugar and water and heating until just dissolved. Turn up the heat and simmer until golden brown. Remove from the heat and very carefully stir in the bicarbonate of soda. Pour onto a lined baking sheet and allow to cool before breaking into shards.
To assemble Cut both cakes in half and sandwich together with caramel. Layer eggs on top of the bottom layer before adding the top layer. Cover completely with caramel and decorate with more eggs and honeycomb.
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