Directions

1. Preheat the oven to 180°c
2. Mix the cocoa powder and hot water together until it creates a cocoa paste.
3. In a bowl, beat the sugar and margarine.
4. Add the cocoa mixture and eggs, and combine well.
5. Mix together the dry ingredients in a bowl, and then add to the wet egg, cocoa and butter mixture.
6. Stir in the Agave syrup or honey.
7. Divide the mixture into 2 lined baking tins and bake from 20-25mins, or until a skewer inserted comes out clean.
8. Cool the cakes on a wire rack.
9. For the buttercream, Beat the margarine until soft, then slowly add in the icing sugar, vanilla and milk. Transfer to a piping bag and cut a 1/2 inch hole.
10. Once the cakes are cool, trim off any excess so they are level. Pipe the buttercream in between the cakes and sandwich.
11. Pipe the buttercream on top and on the sides of the cake to give it a crumb coat.
12. For the ganache, break up the chocolate in a bowl. Warm up the hot milk and margarine in a saucepan.
13. Slowly stir the milk and margarine mixture into the chocolate and mix well. Leave to cool, but not so it doesn’t set.
14. Pour the chocolate mixture on top of the cake, and with a spatula, get it to ooze off the edge of the cake to create a drip effect.
15. Crumble, break and place chunks of honeycomb onto the cake.
16. Leave the chocolate to set, and then your showstopper is ready to enjoy!