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
Ingredients
- 125 gm butter melted and set aside
- 550 gm caster sugar
- 350 gm plain flour
- 90 gm dutch cocoa
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 200 ml milk
- 180 ml strong coffee just under 3/4 cup
- 200 ml buttermilk
- 3 whole eggs
- 1 teaspoon vanilla extract
Ganache
- 150 ml cream
- 150 gm dark chocolate
- 150 gm honey comb
Caramel Balls
- 400 gm sweetened condensed milk tin
- 2 tablespoons cream I used thickened
Instructions
- 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.
- 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)
- In another bowl with a whisk mix together the eggs, milk, buttermilk, vanilla and coffee.
- Turn the mixer onto low and add the liquid mixture and the melted butter and beat well.
- 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.
- Cool in the tin for ten minutes before running a knife around the sides to loosen and turn out. Cool completely before icing
- 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.
- Put the cake onto a plate or board and pour over the chocolate spreading to the edges
- decorate with honey comb
- 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.