Chocolate and Honeycomb Bundt
225g unsalted butter
300g plain flour
300g caster sugar
80g cocoa powder
110ml whole milk
110g sour cream
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
Chocolate Ganache Drizzle:
55g double cream
115g dark chocolate
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
- Preheat your oven to 160C fan.
- In a standing mixer, beat the butter and sugar until fluffy.
- Beat the eggs and add to the mixture slowly.
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder, and mix until incorporated, but do not over mix.
- Then add the sour cream and milk.
- Add the vanilla.
- You should have a smooth and deliciously chocolately mixture.
- Grease your bundt tin thoroughly. And I mean thoroughly - you don't want that thing sticking! (I use a cake tin spray!)
- Fill the tin with the mixture and bake for around 45 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for around 10 minutes, then it's the moment of truth. Turn it out and leave to cool fully!
- Heat the cream and chocolate in a bowl over a pan of simmering water.
- Allow it all to melt, and is smooth and glossy, then remove from the heat.
- Let this cool to a pouring consistency.
- Drizzle over a cool bundt cake.
- Line and grease a 8 inch brownie tin.
- Heat the sugar and golden syrup over a medium heat in a saucepan until the sugar has melted.
- Turn the heat up and let the syrup simmer until it turns a lovely golden colour.
- Remove from the heat and add the bicarbonate of soda.
- STIR! And keep stirring! It will froth up like mad, but keep stirring until you can't see any lumps of bicarbonate of soda.
- Pour straight into your lined tin, and leave to set!
- Chop up to decorate the cake!
- Drizzle your cake in ganache and top with honeycomb pieces.
- I also drizzled some melted milk chocolate for contrast, and added some sparkly sprinkles, because, why not!