Honeycomb Chocolate Cake

cuisine American
difficulty Moderate
season Year Round
serves 8


2 cups280 grams all-purpose flour 2 cups400 grams sugar 3/4 cup 75 grams unsweetened dark cocoa powder 2 teaspoons8 grams baking powder 1 1/2 teaspoons10 grams baking soda 1 teaspoon8 grams kosher salt 1 teaspoon1 gram espresso powder 1 cup240 grams buttermilk 1/2 cup108 grams coconut oil 2 large eggs 2 teaspoons8.4 grams pure vanilla extract 1 cup236 grams boiling water Non stick baking spray Edible flowers, optional

For the Frosting

1 1/2 cups 345 grams European unsalted butter, softened 1 cup100 grams unsweetened dark cocoa powder 5 cups800 grams confectioners sugar 1/2 cup120 milliliters whole milk 2 teaspoons8.4 grams pure vanilla extract 1/2 teaspoon1.25 grams espresso powder 1/4 teaspoon2 grams kosher salt

For the Honeycomb

1/2 cup 160 grams honey 1/2 cup100 grams castor sugar 2 tablespoons40 grams golden syrup 2 teaspoons 14 grams baking soda Non stick baking spray

Directions for the Cake

  1. Preheat the oven to 350 degrees F. and prepare two 9" baking pans.
  2. In the bowl of an electric stand mixture, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. With the paddle attachment, stir until combined.
  3. Add the buttermilk, oil, and vanilla to flour mixture and mix together on medium speed until well combined. Add the eggs one at a time until incorporated. Reduce the speed and carefully and slowly add the boiling water to the cake batter until well combined.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
  5. Remove cake from the oven, set on a wire baking rack and cool for about 10 minutes before turning it out of the pan onto a plate to cool completely.
  6. Frost the cake and sprinkle with chunks of honeycomb and edible flowers.

For the Frosting

  1. Cream the cocoa and the butter together in the bowl of an electric stand mixer.
  2. Add 1 cup of the sugar to the bowl milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  3. Add the vanilla extract and espresso powder and mix until incorporated.
  4. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right

For the Honeycomb

  1.  Place a 2.75 QUART POT over medium heat and attach a candy thermometer to the side of the pan. Spray a square or round 8" baking pan with the non-stick spray, line with parchment paper, and set aside.
  2. Add the honey, sugar, and syrup to the pot and stir until the sugar is dissolved. Using a pastry brush dipped in water, brush down the sides of the pan to clean off any sugar crystal residuals.
  3. Turn the heat to high and boil (without stirring) until a candy thermometer reaches 300 degrees F. (hard crack stage, about 5 to 7 minutes). Keep constant eye on the temperature.
  4. Remove from the stove and let the bubbles subside for 1 minute. Add the baking soda and stir with a wooden spoon (the mixture will bubble up and become frothy--do not over mix and knock out all the air bubbles).
  5. Pour the honeycomb mixture into the prepared bowl. The less it is moved, the less likely it is to knock out the air bubbles) and set aside for 3 hours, or until completely hardened.
  6. Turn the honeycomb onto a cutting board and whack it to break it up into desired size pieces.