Malted chocolate drizzle & honeycomb cake

Malted chocolate drizzle & honeycomb cake

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(5 ratings)

Prep: 2 hrs Cook: 1 hr

A challenge

Serves 20 - 25
This layered cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centrepiece for a big occasion

Nutrition and extra info

  • un-iced sponges only

Nutrition: per serving (25)

  • kcal676
  • fat35g
  • saturates21g
  • carbs82g
  • sugars66g
  • fibre2g
  • protein6g
  • salt1.1g
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Ingredients

    For the malt sponges

    • 200g unsalted butter, softened, plus extra for greasing
    • 250g golden caster sugar
    • 3 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 225g plain flour
    • 25g powdered malt drink
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100g natural yogurt
    • 2 tsp vanilla extract

    For the chocolate sponges

    • 175g unsalted butter, softened, plus extra for greasing
    • 250g golden caster sugar
    • 3 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 225g plain flour
    • 25g cocoa powder
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 50g natural yogurt
    • 100g dark chocolate, melted and cooled a little
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    For the honeycomb

    • butter or flavourless oil, for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g golden caster sugar
    • 5 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 2 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 37g pack Malteasers

    For the icing

    • 250g pack slightly salted butter, softened
    • 750g icing sugar
    • 3 tbsp powdered malt drink
    • 1 tsp vanilla extract
    • 280g tub full-fat cream cheese

    For the drizzle

    • 100g dark chocolate, finely chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 75ml double cream

    Method

    1. First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with 1/4 tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.

    2. Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don’t worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with 1/4 tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.

    3. Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don’t stir. When you’re happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.

    4. Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined – don’t overmix or the icing may become runny.

    5. You’re now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use 1/4 of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don’t worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.

    6. Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.

    7. Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.

    8. When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.

    9. Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

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    Comments, questions and tips

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    Hammondc
    30th Nov, 2016
    5.05
    I made this for an 80th birthday and it worked out great. Everyone loved it. However I struggled with the honeycomb and it took me a couple of attempts to get is right . As someone already said, make sure you watch some videos of how to make it as it really helped. I wasn't heating it for long enough and it was turning out more like toffee and not going hard.
    snowsheep91
    30th Oct, 2016
    5.05
    Forgot to rate!
    snowsheep91
    30th Oct, 2016
    5.05
    Yes, it is a lot of effort - but 110% worth it!! I am beyond pleased with how this turned out - a proper Sunday afternoon project. Absolutely worth it - and everyone is amazed at how beautiful it is.
    kiwiinlux
    31st Jul, 2016
    5.05
    This is a great recipe which makes a delicious cake. I would recommend watching the How to Make Honeycomb video if you haven't done it before though, because the instructions in the video are quite different to those in this recipe. The first batch I made didn't work at all, second time round I watched the video and it came out perfectly.
    kimwertz
    13th Jun, 2015
    5.05
    I am going to make this cake for my daughters birthday, as she likes honeycomb cake a lot. I wanted to know whether I can add different diverse natural product flavours to it, will it taste great as I don't need complete chocolate flavour.Thanks for sharing recipe. http://www.loveandquiches.com/ .
    goodfoodteam's picture
    goodfoodteam
    22nd Jun, 2015
    Hi there, thanks for getting in touch. Is it the chocolate layer you want to add flavour to or are you wanting to replace the chocolate flavour completely? Let us know and we'll do our best to advise. 
    Lemarls13
    29th Aug, 2017
    Please could you advice me on what type of dark chocolate to use. In other words the quality? For example, Lindt 90% cocoa dark chocolate. For the ganache
    goodfoodteam's picture
    goodfoodteam
    6th Sep, 2017
    Thanks for your question. We would suggest 70%, the 90% will be too rich. Happy baking!
    joannalucy72
    20th Feb, 2017
    Hi When making special birthday cakes I usually make the sponges ahead of time and freeze them, it makes them easier to ice too. I suspect these will freeze fine too but please can you confirm. Thanks! Joanna
    goodfoodteam's picture
    goodfoodteam
    3rd Mar, 2017
    Hi there, Thanks for your question. Yes, absolutely. Cool and then wrap them well. They'll keep for a couple of days as is or in the freezer for up to a month. Take a look at the tip under the recipe for more info. Enjoy!
    Julesaso
    6th Nov, 2015
    I'm making this for my other half, but he can't eat cream cheese. I know that I can probably just take it out of the icing mix and make a simple malted butter cream icing instead, but do I have to increase the amounts of the other icing ingredients to compensate?
    goodfoodteam's picture
    goodfoodteam
    19th Nov, 2015
    You will have to adjust the ingredients as the cream cheese adds bulk as well as giving it a spreadable consistency. Replacing it with butter is your best option or mascarpone which is slightly softer than cream cheese - it is similar, but not cheesy or as cloying if that is what your partner doesn't like about cream cheese. Once you have made it, taste and add a little more icing sugar if necessary.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.