Chocolate Honeycomb Cakes Recipes

CHOCOLATE HONEYCOMB

Chocolate honeycomb image

Treat yourself and loved ones to homemade honeycomb. Dip in chocolate for added indulgence

Provided by Esther Clark

Categories Treat

Time 15m

Yield Makes a 20cm sheet of honeycomb

Number Of Ingredients 5

Ingredients

butter , for the tin
200g golden caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
150g dark or milk chocolate , broken into chunks

Steps:

Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

Nutrition Facts : Calories 100 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE HONEYCOMB CAKES

Chocolate Honeycomb cakes image

Make and share this Chocolate Honeycomb cakes recipe from Food.com.

Provided by dale7793

Categories Dessert

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 5

Ingredients

1 (580 g) packet chocolate fudge cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
155 g chocolate-coated honeycomb candy, chunky crushed

Steps:

Preheat oven to 180 degree C.
Grease an 8 cup rectangular muffin pan or a 12 cup round muffin pan.
Beat the cake mix, water, oil and eggs in a bowl with an electric beater until combined.
Stir through the chocolate coated honeycomb pieces (such as a violet crumble bar).
Spoon into prepared pans.
Bake for 20 to 25 minutes, until cooked when tested.
Cool in pans for 10 minutes before removing to a wire cooling rack.
When cool frost with some chocolate frosting.

Nutrition Facts : Calories 398.1, Fat 20, SaturatedFat 3.8, Cholesterol 79.3, Sodium 625, Carbohydrate 53.1, Fiber 1.7, Sugar 27.9, Protein 6.6

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