Honeycomb Crunchie Cake!
Chocolate Sponge, Crunchie Spread, Honey Buttercream Frosting & Crunchies.. the Perfect Honeycomb Crunchie Cake for all occasions!
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Servings: 14 Slices
Ingredients
For the Cake
- 350 g Unsalted Butter/Stork
- 350 g Light Brown Sugar
- 7 Medium Eggs
- 300 g Self Raising Flour
- 1 tsp Baking Powder
- 50 g Cocoa Powder
Honey Buttercream Frosting
- 250 g Unsalted Butter (not stork)
- 500 g Icing Sugar
- 100 g Clear Honey
Decoration
- 1 Jar Crunchie Spread
- 4 Crunchie Bars
Instructions
For the Cake
- Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the Flour, Eggs, Baking Powder and the Cocoa Powder and beat again briefly till combined – try not to overbeat!
- Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake springs back and the skewer should also come out clean.
- If you listen to your cake, and it sounds like its bubbling/crackling it isn’t quite done… bake for another few minutes until its quiet! (I bake at a lower temperature as it keeps the cake more moist, and bakes flatter. Can take longer/shorter time depending on the oven so check after 40 minutes!)
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.
For the Frosting/Decoration
- In a stand mixer, beat the butter with an electric mixer (with a paddle attachment) until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
- Once in, add in the honey, and keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.
- If the buttercream is a little stiff, add in one tablespoon or two of boiling water till you have your desired consistency.
- With the first layer of the cake, spread some of the Crunchie Spread onto the cake and then pipe half of the buttercream on top!
- Add the second cake on top, spread on some more of the Crunchie Spread, and then top with the rest of the buttercream. Sprinkle over some chopped Crunchies and add a larger chunk of Crunchie for each cake slice! Enjoy!
Notes
- I didn’t put Crunchies in the middle of the Cake as I feel like the cake layers wouldn’t stick together enough, but if you want to, it would be DELICIOUS.
- I also used a closed star piping nozzle to decorate my cake as I like the look it gives – but slathering on the buttercream is also a delicious option!
- This cake will last in a container for 3 days, at room temperature!
- You can find the Crunchie Spread in most UK supermarkets now where the Nutellas and such would be!