Triple Chocolate Honeycomb Cakes

Triple Chocolate honeycomb cake

Welcome to this month’s Sweet Adventures Blog Hop!

As far as I’m concerned no high tea is complete without a decadent chocolate dessert. And as soon as I saw the beautiful Triple Chocolate Honeycomb Cake on the cover with Tea With Bea: Recipes from Bea’s of Bloomsbury I was in love. In fact, this book, and the cake was what inspired this months Sweet Adventures High Tea theme because, honestly, I wanted an excuse to make this cake. Not that I ever need an excuse to make chocolate cake though.

In my opinion High Tea calls for mini desserts, such as cupcakes, scones and mini tarts, so the cake had to be minified and made into sweet decadent little individual treats. After all the only thing better than a slice of cake is having a whole cake to yourself ;).

So this Triple Chocolate Honeycomb Cake starts with a deliciously light fine crumbed chocolate cake that contains both chocolate and cocoa. Layers of cake are then sandwiched together with a velvety smooth chocolate mousse like Chocolate Italian Buttercream. Finally it’s all then smothered in a Chocolate Ganache and topped off with a golden halo of crunchy honeycomb crumbs.

This gorgeous cake is decadent, delicious and dreamy. And for a triple chocolate cake it has a surprisingly light texture thanks to the soft crumbly cake and soft and luscious Italian Buttercream.

So tell me, what dessert do you think is essential at a good high tea? And do you like champagne with your high tea?

Chocolate buttermilk honeycomb cake cut

5.0 from 9 reviews
Triple Chocolate Honeycomb Cake
 
Prep time
Cook time
Total time
 
Cuisine: Dessert
Serves: 5
Ingredients
  • CHOCOLATE BUTTERMILK CAKE
  • 110g of 70% cocoa chocolate, chopped into pea sized pieces
  • 35g of Dutch process cocoa
  • 90g of unsalted butter
  • 2 eggs
  • 80g of caster sugar
  • 70g of brown sugar
  • 90g of plain (all purpose) flour
  • ¼ tsp of baking soda
  • pinch of salt
  • 125ml of buttermilk
  • CHOCOLATE ITALIAN BUTTERCREAM
  • 180g of caster sugar
  • 2 tsp of golden syrup
  • 50ml water
  • 3 egg whites
  • 300g of unsalted butter, at room temperature, and cut into cubes
  • 60g of 70% cocoa chocolate cut into pea sized pieces
  • CHOCOLATE GANACHE
  • 125ml whipping cream
  • 1½ tbs of golden syrup
  • 175g of 70% cocoa chocolate, cut into pea sized pieces
  • ½ tsp of vanilla extract
  • 40g of unsalted butter, cut into cubes
  • DECORATION
  • honeycomb
Instructions
  1. Begin by making the cake. Preheat the oven to 170 degrees celsius (340 Fahrenheit) and line a 30cm x 20cm lamington (sheet) pan with baking paper.
  2. Place the chocolate and cocoa in a heat proof bowl and set aside. Place the butter in a small saucepan over a medium-high heat until melted. Pour into the chocolate and cocoa mixture and stir until smooth. Set aside.
  3. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. Pour into the chocolate mixture and stir until well combined.
  4. Sift the flour, baking soda and salt into a separate bowl. Sift again.
  5. Add one third of the flour mixture to the chocolate mixture and mix until well combined. Add half the buttermilk and mix until combined. Add another third of the flour mixture, mixing until combined, before adding the remaining buttermilk and flour. When the mixture is thoroughly combined pour into the prepared lamington pan.
  6. Bake for 15 to 17 minutes of until the cake springs bake when pressed. Remove from the oven and let cool in the pan for 10 minutes before removing and allowing to cool on a wire rack.
  7. Next make the Italian buttercream. Place the sugar, golden syrup and water in a saucepan and mix until well combined. Use a pastry brush to dislodge any stray grains of sugar before placing over a high heat. Bring to a rapid boil and add a sugar thermometer. Cook until the mixture reaches 120 celsius (248 Fahrenheit) and remove from the heat.
  8. Place the egg whites in the bowl of an electric mixer and whisk to soft peaks. With the mixer running, slowly pour the sugar syrup into the bowl, being careful not to touch the whisk, and continue whisking until the mixture cools slightly. Add the butter, one third at a time, and whip until fully incorporated. Then add the cooled melted chocolate and whisk until well combined.
  9. To make the ganache place chocolate in a heat proof bowl and place the cream and golden syrup in a saucepan and bring to a boil. Pour the cream over the chocolate and set aside for 1 minute.
  10. Using a small balloon whisk placed in the middle of the bowl use small motions to stir and combine the chocolate and cream. At first it will look like nothing is happening, but soon you will see a thick mass of glossy chocolate mixture form. Slowly circle the whisk outwards, incorporating more cream and continue until you have a smooth glossy mixture. Add the butter and vanilla extract and stir to combine.
  11. Assemble the cakes by using a 7cm cookie cutter and cutting 10 circles from the cake to make 5 cakes. Using a spatula and spread the bottom of each cake with a thick layer of buttercream. Top with another round of cake. Spread a thin layer of buttercream all over the cake with a spatula and smooth as much as you can. Refrigerate the cakes for 1 hour.
  12. By this point the chocolate ganache will have thickened. Place the mixture in a microwave safe jug and microwave for 10 seconds at a time until the mixture is glossy and the consistency of water. Pour the mixture over the top of the first cake and use a spatula to gently smooth over the top, which will force the mixture down the sides of the cake. Add additional ganache to ensure the cake is completely coated. Cover the remaining cakes, ensuring that the ganache remains the consistency of water and microwaving to melt as necessary.
  13. Decorate each cake with honeycomb just before serving.
Notes
This recipe will make more buttercream than needed. Remaining buttercream can be frozen. Use any left over cake scraps to make a delicious trifle.....or keep them as a cooks treat ;)

Sweet Adventures October 2012 - High Tea

 

This post is part of the High Tea Sweet Adventures blog hop, which this month is hosted by me!!

Sweet Adventures are monthly blog hop events brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen CrusaderDelicieux and 84th & 3rd.

Don’t forget to check out the other delicious berry creations this month below. Want to join in on the fun? You have until Monday October 22 to submit your entries!

How to join the blog hop!

Please read the instructions below, as they contain important information on how to submit your link to the blog hop and how to add the blog hop code to your post. If you aren’t sure of something leave a comment or send me an email and I will help where I can.

  1. Click here for the Link Code – Grab the code and add it to the bottom of your High Tea post. Note you will need to do this in HTML view.
    - Adding the code will create the thumbnail link list on your post so people can view all the submissions in the blog hop and hop from one entry to the next!
    NOTE – if you are on wordpress.com [not self hosted] the list will not show on your blog, please create a text link back to this post so others can hop through the entries!
  2. Grab the Sweet Adventures badge above and add it to your post. Click on the badge above these instructions and then right click on the image and select “save as” to download. You will then need to upload it to your own blog.
    NOTE – Link the badge or a line of text on your submission to the this page so that others can view the instructions on how to join.
  3. Click here to Enter the Hop – This is the really important bit! The badge and thumbnail list are on your post, make sure to enter the hop so you appear in the list.
    * On the entry screen, please add the link to your High Tea Post [not your homepage].
    * When asked for ‘your name’ please enter your blog name, not your name.
    * Your entry will be submitted when you click ‘crop’ on your photo.

PLEASE NOTE – your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approved. Entries are approved in the order they are submitted.

Finally, if you are on Twitter please use the #SABH to tell the world about your High Tea post and follow us @SweetAdvBlogHop for new hop announcement and general deliciousness. Happy Hopping!

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44 Comments

  1. Daisy@Nevertoosweet October 15, 2012  7:37 am Reply

    As soon as I saw the picture on your Facebook page I had to come over and have a look! These are amazing! I could one, two or even three right now! :) I'm such a sucker for chocolate and honeycomb and obviously just all desserts hahaha NOMZ!

    But wow there are quite a few elements...not sure if I can handle it but definitely want to try!



    • Jennifer October 15, 2012  7:43 am Reply

      Thanks Daisy :D I know you'd love them. They are just chocolatey enough without being sickly. I really had to work hard to resist the urge to have a second cake ;)

  2. Christine @ Cooking Crusade October 15, 2012  8:04 am Reply

    What a decadent and delicious looking recipe! I just love high tea (I went yesterday actually. lol) and I totally think it should always include some chocolatey goodness but I'm gonna be traditional and say that no high tea is complete without scones (which is by no actual coincidence my latest blog post hahaha)

  3. Claire @ Claire K Creations October 15, 2012  10:22 am Reply

    Oh my goodness these look good! You'd already think you were in for a treat but then digging in and finding the butter-cream in the middle.... mmmmm!
    Something citrusy is always a must just to balance the chocolate.

  4. jenny October 15, 2012  11:11 am Reply

    wow that looks amazing Jennifer! you should open up a cake shop, and sell these, i would be there with bells on!
    btw champagne is an absolute high tea essential!

    • Jennifer October 17, 2012  6:58 am Reply

      Awww thanks Jenny, you are too kind :D I might have to start taking orders ;)

  5. Joanna @ Chic & Gorgeous Treats October 15, 2012  12:31 pm Reply

    Jen, these TRIPLE threat cakes.. well they are to me.. simply stunning and I want to dig in right away. Honeycomb? Yummm!!! I really could use one, okay maybe I am being modest.. I want like a whole lot so I could share this goodness with my family and friends. Hehehe.. Have a great week ahead. xoxo

    • Jennifer October 15, 2012  1:05 pm Reply

      Thanks Joanna :D They are evil because I just had to have one ;) I hope you'll join this months blog hop. I know you'd whip up something fabulous!

  6. Choc Chip Uru October 15, 2012  2:44 pm Reply

    Decadence at its best my friend :D

    Cheers
    Choc Chip Uru

  7. Flick Your Food October 15, 2012  4:10 pm Reply

    I am drooling looking over those photos, cant wait to try



    • Jennifer October 17, 2012  6:59 am Reply

      Thank you :D Please let me know what you think if you try them.

  8. thelittleloaf October 15, 2012  6:15 pm Reply

    These look utterly amazing and I love that you've made them mini. If you ever come to the UK you have to go to Bea's Cafe!

    • Jennifer October 17, 2012  7:03 am Reply

      I definitely will go to Bea's cafe. Have you been? I just adore her book. Everything looks so good.

  9. Maureen | Orgasmic Chef October 15, 2012  6:18 pm Reply

    These gems make me want cake right now and it's time to cook dinner. I'd rather have cake please. I love honeycomb and everything about this dessert. Great photos as usual!



  10. Kathryn October 15, 2012  6:24 pm Reply

    Such a beautiful cake, I can understand why you wanted an excuse to make it! (Not that I think I would need one...)

    • Jennifer October 17, 2012  7:04 am Reply

      Hehe I didn't really need one either ;) The cake is just gorgeous.

  11. Anna October 15, 2012  6:40 pm Reply

    I love the looks of these! I can almost taste them! Yum!



  12. Erin @ she cooks, she gardens October 15, 2012  9:35 pm Reply

    Oh my, Jennifer, this is AMAZING! You have seriously outdone yourself with this dish, so beautiful. Is it wrong that I feel like I put on 5 kilos just looking at it? :)



  13. Lorraine @ Not Quite Nigella October 15, 2012  10:03 pm Reply

    I love that cross section photo! You can see how lusciously soft it is in it! And champagne yes perhaps but most definitely tea with my afternoon tea :)

  14. Sara (Belly Rumbles) October 15, 2012  10:20 pm Reply

    Oh my, they are just so gorgeous, I can see why they were your inspiration.

    • Jennifer October 16, 2012  7:21 am Reply

      Hi Tania,

      It did come through but I was asleep when it did so have only just approved it. :D By the way, would you mind changing the link to my site to the link to this post so people have instructions on how to join if they would like to join us? Thanks :D

  15. Lisa H. October 16, 2012  3:32 pm Reply

    OMG... I am getting hyper by just looking at these delicious sweet treat... :D
    In my happy happy place

  16. Amy @ Food Crush October 16, 2012  6:01 pm Reply

    You are one talented lady! I can see you winning the Great British Bake Off (my favourite TV show). :)



    • Jennifer October 16, 2012  6:13 pm Reply

      Thanks Amy, you are too sweet :D I love Great British Bake Off too. A bit far for me to go to compete though ;) not that I would ever feel confident enough to.

  17. Nami | Just One Cookbook October 18, 2012  3:47 pm Reply

    Really, really beautiful. Your detail work shows in the pictures, Jennifer! I never get disappointed by coming here. Never! Absolutely gorgeous desserts that they are too precious to eat... :)

  18. Baking Myself Happy October 18, 2012  8:53 pm Reply

    Love the look of this -it looks amazingly decadent. As always, beautiful photography x



  19. brighteyedbaker October 19, 2012  1:44 am Reply

    These sound amazing and they look gorgeous too! I love that you made them triple chocolate, and the honeycomb makes such a perfect topping! I've never actually had hoineycomb (just regular honey) so I'm really intrigued.

  20. Michelle Elliott (@mschefkitchen) October 21, 2012  8:57 am Reply

    Mmmm These look great! Thanks for hosting the hop! Did you receive my entry? I posted it yesterday, but it's still not there so just checking I submitted it properly! Next month it's the anniversary! Can't believe we've been going strong for a year already!

    • Jennifer October 21, 2012  9:51 am Reply

      Hi Michelle,

      I've approved your entry now. Sorry for the delay :D

  21. Amy October 21, 2012  4:50 pm Reply

    I was so glad to be a part of the month's blog hop! Thank you for hosting high tea Jennifer :)
    I really love these triple chocolate honeycomb cakes and I have a bridal shower to bake for soon, these are definitely on the short list of treats. Thanks for sharing.

    • Jennifer October 22, 2012  7:27 am Reply

      You're welcome Amy :D So glad you could join us. And let me know how you go with the cakes. :)

  22. JJ @84thad3rd October 23, 2012  1:45 pm Reply

    I think my favourite thing about high tea is the perfect, mini, individual cakes - and your look perfect! Thanks for hosting :)

  23. Moya October 27, 2012  6:50 pm Reply

    I agree Jennifer no High Tea would be complete without some chocolate and your triple chocolate and honeycomb cake looks so decadent! Not such a fan of Champagne on its own but do like a Bucks Fizz! :)



  24. Aunt Clara November 1, 2012  1:06 am Reply

    That looks so soft, velvety and luscious as to be nearly obscene.

 

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