When I think of birthdays, immediately I think of cake. Because let’s be honest birthdays = cake. A couple of weeks ago I turned the big 31 (eek!!), and since I missed out on celebrating my birthday last year, thanks to our baby boy arriving 8 weeks early (and I sure would have raged on being 34 weeks pregnant at the time!) I decided a few months ago I wanted to do something special this year.
Really my party planning was all about the cake. I pondered if I should make a tried and true recipe and go all out with the decorating, but I then argued (with myself, as you do) that I should try something different. I spent hours (seriously I did!) getting lost in the web that is pintrest, writing down ideas as I went and getting more and more confused as to what I was going to make.
The day before my birthday dinner, I had set off in search of Violet Crumbles, but to no avail. Neither of the major supermarkets at our local shopping centre had them in stock, so instead I settled on a packet of home brand honeycomb pieces.
I had the best intentions of making this cake the morning of my Birthday Dinner, but then a little thing called life got in the way and in no time it was 2pm and still no cake in the oven. When I finally sorted myself out and started to make it, I realised I had misjudged the amount of chocolate needed in the original recipe. As you can imagine, I was in a awesome mood by this point.
A quick decision was made to instead make a simple melt and mix white chocolate cake, based on one of my favourite Donna Hay recipes, simply because I had enough white chocolate for it.
I added approximately 300g of roughly chopped honeycomb pieces to the cake batter, popped it in the oven and hoped for the best.
Knowing I was going to be pressed for time, I made the milk chocolate ganache while the cake was cooking, as you really need to give it time to set to the right consistency.
At 4.30 the cake was out of the oven. I let it rest in the tin for only 15 minutes before carefully transferring it to a wire rack in the hope it would cool quicker. 5.30 came, I was no where near ready and the cake was still warm to touch. I carefully cut it in half and placed it in the fridge. After setting a new record in getting ready, it was 6.15 ,and with only 45minutes until I needed to be at the restaurant I knew I need to ice the cake, it was now or never.
Thankfully the cake had cooled enough, so the ganache wasn’t going to completely melt and run off the plate. I sprinkled some extra chopped up honeycomb pieces over the top of the bottom layer of the cake, before adding a thin layer of ganache and putting the top layer on. It took a further 5 minutes to then cover the whole cake with chocolate ganache and decorate the top with more honeycomb pieces…. we were ready to go with 5 minutes to spare!
It certainly isn’t the prettiest cake, and I’m going to admit I had consumed a couple of glasses of wine by the time we actually tried the cake, however I can remember it tasted delicious. The milk chocolate around the honeycomb pieces had melted to combine with the white chocolate, giving the cake an amazing flavour. The honeycomb pieces sprinkled throughout made it just that extra special and all added to the chocolately goodness. Fortunately my designated driver remember to bring home the few remaining pieces that were left over, and when I tried a piece the next day it still tasted incredible.
If you are looking for a cake that is not only easy to make but tastes delicious, then this is the one for you.
White Chocolate & Honeycomb Cake
- For the Cake
- 175 g of butter
- 1 cup of milk
- 1 ½ cups of caster sugar
- 200 g of white chocolate I used Lindt
- 2 cups of self raising flour
- 1 teaspoon of vanilla extract
- 2 eggs
- 400 g pack of chocolate honeycomb pieces or equivalent
- Milk Chocolate Ganache
- 300 ml Pouring Cream
- 400 g Milk Chocolate I used Cadbury
- Preheat oven to 160 degrees and line the base and sides of a 9 inch round cake tin with baking paper.
- Roughly chop honeycomb bars in large chunks. Set aside approximately 100g to decorate the cake.
- In a small saucepan over a low heat, place the butter, milk, sugar and chocolate together and stir until completely melted and smooth.
- Place the flour, vanilla extract, eggs and 300g of the chopped honeycomb pieces in a bowl.
- Add the chocolate mixture and using a metal spoon stir until combined.
- Pour mixture into prepared cake tin and bake for approximately 50 minutes or until cooked when tested with a skewer.
- You can make the ganache while the cake is baking, as you need to allow it to set until it reaches a spreadable consistency.
- Finely chop the milk chocolate into small pieces and set aside.
- In a small saucepan, add the cream and cook over a low heat until it is just about to start simmering.
- Remove from heat and pour into a clean bowl, quickly add the milk chocolate pieces and stir until chocolate has melted and it's a smooth consistency.
- Cover the bowl and place in the fridge. You can give it a stir every 30 minutes or so to check on the consistency. You want it to be firm enough that it won't simply run off the cake.
- After the cake has been removed from the oven and is completely cool, slice it in half and sprinkle approximately 50g of chopped honeycomb pieces over the top of the bottom layer. Cover in a thin layer of ganache, before adding the top layer of the cake.
- Using a spatula, cover the entire cake with ganache, sprinkle the remaining honeycomb pieces over the top of the cake and enjoy!!
Linking up today for IBOT with the lovely Jess from Essentially Jess