It’s almost officially falling, and I am a happy camper. Last month, I started Fall with my Apple Pie Cake. This Dark Chocolate Honeycomb Cake keeps the theme going.
Chocolate cake is my favorite comfort food. It’s perfect for the cold months when you want to snuggle up by the fire. Is there anything more comforting? I’ll take cozy sweaters, chocolate cakes over shorts, or ice cream any day.
This Dark Chocolate Honeycomb Cake is my favorite chocolate cake. This frosting is amazing. Die. For. Fudgy, sweet deliciousness. For extra flavor and color, it’s packed with two types of cocoa and melted dark chocolate. For the extra dark color, I prefer black chocolate. However, if you don’t have any, you can leave it out or use regular cocoa.
For both color and texture, I paired the chocolate-on-chocolate cake with homemade honeycomb. That contrast is my favorite!
WHAT DO YOU THINK ABOUT THE HOMEMADE HONEYCOMB?
Honeycomb is incredibly easy to make. You only need a few ingredients to make honeycomb. It’s a delicious, sweet, crunchy, and airy treat. In making my candy thermometer, I used it. But you can also use your imagination or look at the results if you don’t have one. When the caramel turns the most yellowish color, please remove it from the heat and add the baking soda. You won’t always get the perfect color, but you should still be able to enjoy the same flavor and texture.
The honeycomb was made twice because I wanted thicker and thinner pieces. (read: My first batch was too thin, so I made another one, but I ended up using both). I would make a thicker batch next time. This recipe is for one batch.
This Dark Chocolate Honeycomb cake is a delicious choice for chocolate lovers who love rich desserts. This is the perfect comfort food to help you through winter and Fall. Or Mondays.
DARK CHOCOLATE HONEYCOMB CAKE
This rich chocolate layer cake recipe features homemade honeycomb and dark frosting.
INGREDIENTS
The Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder (regular or Dutch-processed).
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup of very hot water
The Honeycomb
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- 1 tablespoon baking soda (sifted)
Chocolate Fudge Frosting
- 1 1/2 cups unsalted Butter (room temperature).
- Three ounces of high-quality dark chocolate (chopped and melted before being cooled).
- Three cups Powdered Sugar (sifted).
- 1 cup regular cocoa powder (sifted)
- 3 tablespoons dark cocoa (optional-for color)
- 1-3 tablespoon heavy cream
INSTRUCTIONS
Make the Chocolate Cake
Preheat the oven to 350F. Grease three 6-inch cake rounds. Sprinkle with cocoa powder, and line the bottoms with parchment.
- Combine flour, sugar, baking soda, baking powder, and salt in a bowl. Mix everything until it is well combined.
- Mix eggs, oil and buttermilk in a medium bowl. Slowly add hot water, whisking continuously.
- Mix dry ingredients into the wet and continue mixing on medium for 2 to 3 minutes. The batter will be very thin.
- Place batter in prepared pans. Bake for approximately. Bake for 30-35 minutes or until a toothpick inserted in the center comes clean.
- Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.
The Honeycomb
- A quarter sheet pan (9 “x13”) should be lined with a silicone cooking mat or tin foil. (Grab the foil with cooking spray). *
- Combine the sugar, corn syrup, water, and salt in a large saucepan. Mix well until sugar dissolves. From this point on, do not stir. Wash the pot’s sides with a pastry brush to prevent crystals from forming.
- Bring to a boil on high heat. Cook until the candy temperature reads 300F (this should take approximately 10 minutes).
- Take it off the heat and sprinkle some sifted baking soda on top. Then, quickly stir it in. It will foam up and become golden. Do not over-mix it, or it will swell. Only whisk enough to combine baking soda (maximum 5 seconds).
- Pour immediately into the prepared pan. Let cool for 1-2 hours.
- After the mixture has cooled, you can use the tip end of a knife to slice into desired sizes.
- To add honeycomb between layers, chop some of it into small pieces.
- Any extra pieces should be stored in an airtight container separated by parchment at room temperature.
Chocolate Frosting
- Mix the sifted sugar with cocoa powders in a large bowl.
- Beat Butter in a bowl with a stand mixer until smooth (about 1 minute). Mix in the sugar mixture one cup at a while, stirring well after each addition.
- Add the melted chocolate. I used 3 tablespoons of heavy cream.
- Keep going at high speed until you get smooth (approximately five minutes). **
Assemble the cake:
- Place one layer of the cake on a cake stand.
- Spread 2/3 cup buttercream on top. Sprinkle honeycomb crumbled on top of the frosting
- Continue with the remaining layers. Crumb coat the cake. Refrigerate for 30 minutes.
- Frost the sides of the cake and decorate it with a rustic design.
- As you like, place honeycomb shards on top. These tips will show you how to arrange them.
