Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls

Name: Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls
Yield: 12 serving
Ingredients: 125 gm butter; 550 gm caster sugar; 350 gm plain flour; 90 gm dutch cocoa; 1 teaspoon baking soda; 2 teaspoons baking powder; 200 ml milk; 180 ml strong coffee; 200 ml buttermilk; 3 whole eggs; 1 teaspoon vanilla extract; 150 ml cream; 150 gm dark chocolate; 150 gm honey comb; 400 gm sweetened condensed milk; 2 tablespoons cream

User Reviews

4.8

18 reviews

Excellent

Servings
12
Course
Cake, Others

Chocolate fudge Cake with Honeycomb and Dulce de Leche Balls

Iris Warren

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Make this in a 24-28 cm tin depending on how high you would like it to be. The one in the picture is a 28 cm. It is easily cut in half once cool. Measurements are in Australian standard cup sizes

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Ingredients

Servings

125 gm butter melted and set aside
550 gm caster sugar
350 gm plain flour
90 gm dutch cocoa
1 teaspoon baking soda
2 teaspoons baking powder
200 ml milk
180 ml strong coffee just under 3/4 cup
200 ml buttermilk
3 whole eggs
1 teaspoon vanilla extract

Ganache

150 ml cream
150 gm dark chocolate
150 gm honey comb

Caramel Balls

400 gm sweetened condensed milk tin
2 tablespoons cream I used thickened

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Instructions

Preheat the oven to 160 C Line the bottom of a springform tin approx 24- 28 cm. Spray the sides well with or butter and flour.
Mix all of the dry ingredients well in the bowl of an electric mixer until well combined ( if adding orange zest this is the time)
In another bowl with a whisk mix together the eggs, milk, buttermilk, vanilla and coffee.
Turn the mixer onto low and add the liquid mixture and the melted butter and beat well.
Pour the cake batter into the cake tin and bake for approximately 60 minutes. Check at around 50 minutes. A skewer inserted in the middle of the cake should come out pretty much clean.
Cool in the tin for ten minutes before running a knife around the sides to loosen and turn out. Cool completely before icing
Heat the cream over a double boiler or in a jug in the microwave till hot but not boiling. Cool slightly then stir in the very well chopped chocolate until it is smooth and shiny.
Put the cake onto a plate or board and pour over the chocolate spreading to the edges
decorate with honey comb
To make the caramel pour the can of condensed milk into a deep glass bowl . Microwave for 1 minute bursts stirring after each minute. By 4 minutes the condensed milk will have started to turn golden and thick. Stir in 2 tablespoons of cream and stir till combined. Once the caramel has cooled to warm, roll into balls. This will eventually go sugary but makes a great fresh garnish.