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Triple Chocolate Honeycomb Cakes

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Triple Chocolate honeycomb cakes - Fluffy chocolate cakes are coated in a chocolate glaze and topped with honeycomb for a decadent afternoon tea treat. | click for the recipe

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 [amazon_link id=”1849751439″ target=”_blank” ]Tea With Bea: Recipes from Bea’s of Bloomsbury[/amazon_link] 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?

Triple Chocolate honeycomb cakes - Fluffy chocolate cakes are coated in a chocolate glaze and topped with honeycomb for a decadent afternoon tea treat. | click for the recipe

5 from 9 votes
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Triple Chocolate Honeycomb Cakes

Adapted from [amazon_link id="1849751439" target="_blank" ]Tea With Bea: Recipes from Bea's of Bloomsbury[/amazon_link]

Course Dessert
Cuisine Dessert
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 5 mini cakes
Author Jennifer Schmidt

Ingredients

  • CHOCOLATE BUTTERMILK CAKE
  • 110 g of 70% cocoa chocolate chopped into pea sized pieces
  • 35 g of Dutch process cocoa
  • 90 g of unsalted butter
  • 2 eggs
  • 80 g of caster sugar
  • 70 g of brown sugar
  • 90 g of plain flour all purpose
  • 1/4 tsp of baking soda
  • pinch of salt
  • 125 ml of buttermilk
  • CHOCOLATE ITALIAN BUTTERCREAM
  • 180 g of caster sugar
  • 2 tsp of golden syrup
  • 50 ml water
  • 3 egg whites
  • 300 g of unsalted butter at room temperature, and cut into cubes
  • 60 g of 70% cocoa chocolate cut into pea sized pieces
  • CHOCOLATE GANACHE
  • 125 ml whipping cream
  • 1 1/2 tbs of golden syrup
  • 175 g of 70% cocoa chocolate cut into pea sized pieces
  • 1/2 tsp of vanilla extract
  • 40 g 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.

Recipe 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 😉

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Comments

  2. 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! 🙂

    Reply

  4. 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.

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

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

    Reply

    • Thanks Amy, you are too sweet 😀 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.

      Reply

  14. Hi Jennifer
    Love your chocolate cakes, they are beautiful with that surprise filling inside. Just wanted to try and find out why my link hasnt appeared yet. Did it come through OK? Tania

    Reply

    • Hi Tania,

      It did come through but I was asleep when it did so have only just approved it. 😀 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 😀

      Reply

  18. 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!

    Reply

    • Thanks Daisy 😀 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 😉

      Reply

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

    Reply

  26. 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

    Reply

    • Thanks Joanna 😀 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!

      Reply

  28. 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!

    Reply

  30. 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)

    Reply

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