RECIPE: Chocolate honeycomb drip cake: The Caramel Week That Never Was (GBBO Gluten Free Bake Along Week 4)

So! I am back after a crisis with my life/blog/SAD. I also skipped bread week because I don’t want to share with you a rubbish recipe for bread, since I can’t make bread for sh**t, guys. I can’t prove bread to save my life, and I can’t seem to get the flavours right.

Anyway, Week 4 saw the bakers create caramel delights! Since I already made a millionaires shortbread for Coeliac Awareness week earlier on this year with Stork, and I didn’t have a Stroop-Waffle iron, I had no idea what to bake. So I did want to do a showstopper, but I’ve never really made one before.
By the way, you guys can check out my Millionaires Shortbread recipe HERE .

Yan’s Rainforest cake was absolutely stunning, and she is one of my favourite bakers so far this season. I really liked her  caramel drip waterfall, and honeycomb rocks, yum!

So after leaving it till last minute, I decided to incorporate the honeycomb into my cake, and maybe add in a caramel drip. But I was so undecided on how to top it, and ended up making a chocolate drip instead. So my bake was not entirely caramel themed, but I guess you could say honeycomb is a caramel at one stage.

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For the topping you will need some honeycomb, you can buy this in most sweet shops, but if you can’t purchase any that is safe for coeliacs, etc… My Honeycomb recipe is just here for you guys: RECIPE: Easy Autumnal Honeycomb. (GF, DF)

Below is the recipe for this magnificently moist (Ew, the word moist) cake.

Chocolate & Honeycomb Drip (GF, DF,)

  • Servings: 12
  • Difficulty: Medium
  • Print

Rich & moist chocolate layer cake topped with crunchy cinder toffee


Credit: thecoeliacsloth.com

Ingredients

    For the cake
  • 80g Cocoa Powder
  • 200ml Hot water
  • 200g Dairy Free Margarine
  • 450g Light Brown Demerara Sugar
  • 6 Eggs
  • 350g Self Raising GF Flour
  • 2tsp Baking Powder
  • 2tsp Xanthan gum
  •  2tbsp Agave Syrup/Honey
  • For the buttercream
  • 1/2 Cup Vegan margarine (I used Pure Soya Spread)
  • 4 Cups Icing sugar
  • 1/2tsp Dairy free milk
  • -1tsp Vanilla

    For the Ganache Drip
  • 100g DF dark Chocolate (70%cocoa)
  • -25g Dairy free Margarine

  • 60ml Dairy free milk

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!

Thanks for reading!

Georgina x

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