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Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls
Make this in a 24-28 cm tin depending on how high you would like it to be. The one in the picture is a 28 cm. It is easily cut in half once cool. Measurements are in Australian standard cup sizes
Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls
Make this in a 24-28 cm tin depending on how high you would like it to be. The one in the picture is a 28 cm. It is easily cut in half once cool. Measurements are in Australian standard cup sizes
    Servings
    12
    Servings
    12
    Ingredients
    • 125gm buttermelted and set aside
    • 550gm caster sugar
    • 350gm plain flour
    • 90gm dutch cocoa
    • 1teaspoon baking soda
    • 2teaspoons baking powder
    • 200ml milk
    • 180ml strong coffeejust under 3/4 cup
    • 200ml buttermilk
    • 3whole eggs
    • 1teaspoon vanilla extract
    Ganache
    • 150ml cream
    • 150gm dark chocolate
    • 150gm honey comb
    Caramel Balls
    • 400gm sweetened condensed milktin
    • 2tablespoons creamI used thickened
    Instructions
    1. Preheat the oven to 160 C Line the bottom of a springform tin approx 24- 28 cm. Spray the sides well with or butter and flour.
    2. Mix all of the dry ingredients well in the bowl of an electric mixer until well combined ( if adding orange zest this is the time)
    3. In another bowl with a whisk mix together the eggs, milk, buttermilk, vanilla and coffee.
    4. Turn the mixer onto low and add the liquid mixture and the melted butter and beat well.
    5. Pour the cake batter into the cake tin and bake for approximately 60 minutes. Check at around 50 minutes. A skewer inserted in the middle of the cake should come out pretty much clean.
    6. Cool in the tin for ten minutes before running a knife around the sides to loosen and turn out. Cool completely before icing
    7. Heat the cream over a double boiler or in a jug in the microwave till hot but not boiling. Cool slightly then stir in the very well chopped chocolate until it is smooth and shiny.
    8. Put the cake onto a plate or board and pour over the chocolate spreading to the edges
    9. decorate with honey comb
    10. To make the caramel pour the can of condensed milk into a deep glass bowl . Microwave for 1 minute bursts stirring after each minute. By 4 minutes the condensed milk will have started to turn golden and thick. Stir in 2 tablespoons of cream and stir till combined. Once the caramel has cooled to warm, roll into balls. This will eventually go sugary but makes a great fresh garnish.

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