Woops! Sieving cocoa on my #cupcakes did not go too well! Ah well just have to try again! ;) #love #bakingday
50g sifted cocoa powder
6 tablespoons boiling water
3 large eggs
175g self-raising flour
1 rounded teaspoon of baking powder
100g softened butter
275g caster sugar
50 grams caster sugar
2 tablespoons golden syrup
1 teaspoons bicarbonate of soda
100g softened butter
200g sifted icing sugar
½ teaspoon of honey
For the chocolate ganache
375ml single or pouring cream
340g finely chopped dark chocolate
Pre-heat the oven to 180oC/Fan 1600C/Gas 4. Grease two 20cm (8inch) sandwich tins then line each tin with baking parchment.
Blend cocoa and boiling water in a large bowl, add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
Bake in the pre-heated oven for about 25-30mins or until well risen and the tops of the cake spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off parchment and finish cooling on a wire rack.
To make the honeycomb, put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
To make the buttercream, beat the butter until pale yellow then add in the sifted icing sugar a tablespoon at a time while continually beating the mixture. Once all the icing sugar has been added add the honey and keep beating until you get a thick creamy mixture that doesn’t drip of the whisks.
Grind up some of the honeycomb into a fine dust and stir into the buttercream mixture. The amount you use is to your own personal taste.
Sandwich the cake together using the honeycomb buttercream (keep a tablespoon of it aside for decoration).
For the ganache, place the cream in a saucepan over medium heat and bring to the boil. Remove from heat and add the chocolate. Allow to melt slightly and then stir until it is glossy and smooth. Set aside to cool to a spreadable consistency.
Spread the ganache over the cake. I did one layer first (the crumb layer) and put the cake in the fridge for a few minutes to allow that to stiffen and then added the final layer.
Place the tablespoon of buttercream on the top of the cake to hold the wedges of honeycomb in place and grind up some more honeycomb to decorate the sides.