Saturday, 21 May 2011

Ultimate Chocolate Fudge Cake with Honeycomb

This weekend we've had Ollie, our grandson and his parents come to stay a couple of days. I truly enjoy weekends like this when I get to spend quality time with Ollie and we have lots of cuddles and fun together. I'd forgotten how early babies wake up and Ollie had us all up at 5.30am but it's a small price to pay once a week and nothing can beat an early morning cuddle in bed! I love baking for my family and I decided to bake this chocolate cake from one of my latest cookbooks, Weekend Baking. Also my son and his girlfriend definitely prefer my chocolate bakes and I enjoy any excuse to bake a special cake.
The sponge is deliciously light with a perfectly balanced chocolate infusion, covered with a decadent chocolate fudge icing and finally topped with a generous sprinkling of honeycomb chunks. You can make your own honeycomb but I took the easy option and used a Crunchie bar. Not surprisingly, at the end of the two day visit we were left with one large slice remaining!

Ultimate Chocolate Fudge Cake with Honeycomb

Serves 8

2 tbsp cocoa powder
3 tbsp boiling water
225g self-raising flour
2 tsp baking powder
200g butter, softened
250g light muscovado or light brown soft sugar
2 tbsp creme fraiche
1 tsp vanilla extract
4 large eggs, lightly beaten

Chocolate fudge icing:
200g dark chocolate (about 50% cocoa solids), broken into pieces
175g creme fraiche
1 tbsp vegetable oil
Chocolate Crunchie Bar, chopped into chunks

Two 20cm/8 inch sandwich tins, 4cm deep, lightly buttered and base-lined with baking parchment.

Preheat the oven to 180C/160C fan/350F/Gas 4.

Dissolve the cocoa in the boiling water, then leave to cool. Sift the flour and baking powder into a bowl.

Put the butter and sugar in an electric mixer and beat for 3-4 minutes, or until smooth and fluffy. Mix in the creme fraiche, vanilla extract and the cooled, dissolved cocoa. With the mixer running a slow speed, add the beaten eggs and sifted flour mixture alternatively to the bowl.

Divide the mixture between the prepared tins and spread it evenly with a spatula. Bake in the preheated oven for 25.30 minutes, or until firm to the touch. Leave to cool in the tins for 30 minutes. Tip out onto a wire rack and peel off the base papers. Leave to cool completely.

To make the chocolate fudge icing, put all the ingredients in a heatproof bowl over a pan of barely simmering water and leave until smooth and glossy, stirring now and then. Take the bowl off the pan and leave to cool.

To assemble, place one cake on a board or large serving plate and spread about a third of the chocolate fudge icing over the top. Place the other cake on top and coat entirely in the rest of the icing. Chop up the chocolate honeycomb into small chunks and sprinkle on top of the cake - any leftovers are a cook's perk!


Rach said...

That looks fantastic! x

Rachel said...

The cake looks so moist! Crunchies are my favorite chocolate bar and one of the things I miss most from living in the UK. If I'd been there, I'd have eaten that last slice!

Choclette said...

That looks decadent indeed and very much as if I'd like to try a slice. The honeycomb is a nice crunchie addition :)

Gloria said...

I adore your grandson picture!! he is soo cute! and this Torte look amazing MarĂ­a, Sound you had a lovely time ,xx gloria

Emi said...

Looks delicious!! xx

Janna Renee said...

my four favorite words: ultimate, chocolate, fudge and cake ;) I'm sold!

The Caked Crusader said...

CHocolate and honeycomb is an amazing combination and your cake looks heavenly. I'm shocked there was even one slice left!

Hanna said...

Looks gorgeous, loving the idea of the crunchie topping!

Please Do Not Feed The Animals. said...

That is a wonderful photo of you and Ollie!
And a beautiful looking cake too. Yum.

At Anna's kitchen table said...

Ollie is so cute Maria!! And your cake looks very chocolatey and rich!

Morellocherry said...

haha, no WAY! I just bought Weekend Baking off of Amazon! The first thing i was going to bake was the HOneycomb cake!!! Great to see how it turns out!!! Lovely pictures! :)

MaryBeth said...

OMG...simply sinful and delish!

Sarah said...

Mmm looks amazing... I love the idea of the honeycomb on top!

Reeni said...

Ollie is so cute! And your cake is a chocolate lovers dream!

The KitchenMaid said...

Hi Rosie, thanks so much for visiting my blog - I adore yours! This cake looks divine, but then again, so does everything you make. Your family is so lucky!

Maria♥ said...

Thanks everyone for the lovely comments :)

Hi and welcome to my blog Kitchenmaid
My name's Maria...hehe :)


Lauraelizabeth said...

That looks amazing. Will have to add it to my never ending list of recipes to try! x

High Gloss Kitchens said...

Sounds amazing! You have some brilliant recipes on here. I have an empty house for the week, might put my cooking hat on again!

LF said...

This cake also looks fantastic! You've convinced me to buy this book now. Shame on me.. it's not like I 'need' it. lol.

Lovely that you get to spend some time with the little grandson! Babies do wake up terribly early. My 20 month old climed into our bed from the cot last night (God knows how!) and wriggled loads and as a result I've slept less than 5 hours lol. Oh well!

Nic said...

I'm in love with this cake, could eat a few slices right now!
And Ollie is such a little treasure, lucky you to have all those cuddles together.

Kim said...

Wow, that looks absolutely gorgeous! I love honeycomb too. Definitely bookmarking this one!

Kitty M said...

Maria thanks so much for a fab recipe. i did this in the Tea Salon on Thursday - the Frenchies loved it and the last slice sold today! It was GINORMOUS and looked amazing on display although i was a little lazy with the frosting (!) and just filled the middle and added whipped cream. Thx so much for the inspiration and hope you are enjoying your grandson! Kitty xxx

Jane W said...

Ummm lovely cake. Made it yesterday and it turned out perfect. Just had another slice with strawberries and cream - absolutely delicious. Thank you for sharing this recipe.