That’s a huge title, I know. There’s two layers of rich chocolate fudge cake, filled and topped with peanut butter cheesecake, and finished with loads of honeycomb. All the good things, really.
This was the second birthday cake I made for Mr Man’s big three-o in April. I’m late in posting it, I know, but when I make something new I get really excited and want to post it and share it with you right away, and other posts just get bumped down the list.
So here is the recipe, finally, after teasing you with it on Instagram months ago.
If you have checked out the blog lately, you may have noticed that I’ve made some changes to my home page. It’s now a static page with links off to custom cake orders, the blog posts and recipes, baking conversions, videos and more. You can easily access the latest blog posts by clicking on “Blog” in the menu bar or on the new home page. Let me know what you think!
- CHOCOLATE FUDGE CAKE
- 1¾ cups plain flour
- 2 cups caster (superfine) sugar
- ⅔ cup dutch cocoa
- 1½ tsp baking soda
- 1 tsp sea salt
- 110g unsalted butter, melted
- 250ml hot black coffee
- 2 eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- PEANUT BUTTER CHEESECAKE
- 185g heavy cream
- 375g cream cheese, softened
- ½ cup peanut butter
- ⅓ cup icing (powdered) sugar, sifted
- HONEYCOMB
- 100g caster (superfine) sugar
- 35g glucose
- 20g honey
- 1 tbsp + 2 tsp water
- 1½ tsp bicarb soda, sifted
- CHOCOLATE FUDGE CAKE
- Preheat the oven to 180 C (350 F) and grease and line the bases of 2 x 9 inch cake tins with baking paper.
- In a large bowl, whisk together the flour, sugar, cocoa, soda and salt.
- Pour in the butter and hot coffee and whisk to combine. Whisk in the egg and vanilla until combined, then whisk in the buttermilk.
- Divide the mixture between the cake tins and bake for 35 minutes.
- Allow to cool completely before removing from tins.
- PEANUT BUTTER CHEESECAKE
- Using a stand mixer fitted with whisk attachment, beat the cream until soft peaks form. Scrape the cream into another bowl and refrigerate.
- Add the cream cheese and peanut butter to the bowl of the stand mixer and beat with the paddle attachment until light and fluffy. Add the icing sugar and beat on a low speed until combined. Fold in the whipped cream with a rubber spatula.
- Transfer the cheesecake mixture to a piping bag fitted with a large star nozzle and place in the fridge to firm up slightly.
- Place a layer of cake on a plate. Pipe dots of peanut butter cheesecake over the entire surface. Place another layer of cake on top, and pipe the rest of the cheesecake mixture on top. Place the cake in the fridge.
- HONEYCOMB
- Line a cake tin with baking paper and set aside.
- Heat the sugar, glucose, honey and water in a medium pot until it reaches a pale amber colour, or 135 C (275 F) on a candy thermometer.
- Working quickly, remove from the heat, whisk in the bicarb soda and pour into the cake tin.
- Set the honeycomb aside to cool and harden.
- Remove the cake from the fridge and top with chopped honeycomb. Honeycomb will go tacky at room temperature and will melt completely if left in the fridge, so do this immediately before serving.
- Serves 10 - 12.
- Happy baking!
Chocolate fudge cake adapted from Foodess.
Peanut butter cheesecake adapted from Mom on Time Out.
Honeycomb adapted from Justin Gellatly.