This showstopping cake has layers of sweet honeycomb and cream, accented with melted chocolate – it will sure wow everyone especially chocolate lovers!
- 600 ml tub thickened cream
- 200 g dark chocolate, finely chopped
- 2 x 460 g double unfilled chocolate sponge cakes
- 2 x 125 g pkts honeycomb Easter eggs, roughly chopped
- Broken hollow honeycomb eggs, melted dark chocolate and fresh raspberries to serve
- 2 cups caster sugar
- ¼ cup water
- 1 tbsp honey
- 1½ tsps bicarbonate of soda
In a small saucepan, heat half of the thickened cream on medium until simmering. Place dark and milk chocolate in separate bowls. Pour half hot cream over each, stirring until melted and smooth. Chill 20 mins, until thickened. Whisk 30 secs, until smooth.
HONEYCOMB Line a 20 x 30-cm pan with baking paper. In a saucepan, stir sugar, water and honey over low heat until sugar dissolves. Increase heat to high and bring to boil. Boil 8 to 10 mins, without stirring, until toffee begins to turn golden. Remove from heat and set aside 30 secs, until bubbles subside. Working quickly, use a wooden spoon to stir in bicarbonate of soda. Mixture will foam and bubble straight away. Pour the mixture into pan. Set aside until firm. Break into shards.
In a small bowl, using an electric mixer, beat remaining cream to firm peaks.
Trim tops of cakes to level. Place one cake on a serving plate. Top with a little whipped cream, milk and dark ganache and chopped honeycomb eggs. Repeat layers. Spread top of cake with remaining ganache and arrange honeycomb on top. Serve with broken hollow honeycomb eggs, drizzled with chocolate and sprinkled with fresh raspberries.
Photo: Rob Shaw/BauerSyndication.com.au