August 18, 2014 by dgarnett2013
Milk chocolate honeycomb truffle cake (Crunchie cake): Bake Me a Cake as Fast as You Can by Miranda Gore Browne
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 150g self-raising flour
- 25g cocoa powder, plus extra for dusting
- 1 tsp baking powder
- 100g milk chocolate, melted
- 1 tab semi-skimmed milk
- 4 Crunchie bars
For the ganache:
- 150ml double cream
- 150g milk chocolate
Preheat the oven to 180℃. Line a 20cm round cake tin with baking paper. Dust the base of the lined tin with cocoa powder.
Put the cream and chocolate for the ganache in a bowl over a pan of simmering water, stir to combine then remove from the heat. Pour the chocolate and cream mixture into the tin.
Put all the remaining ingredients, except the Crunchie bars, into the bowl of an electric mixer and beat well until combined.
Smash up the honeycomb bars and spread about one third on top of the chocolate and cream mixture in the tin.
Spread the cake mixture on top and level with a knife. Don’t worry if the layers mix a little, this is meant to be homely and not perfect. Bake in the oven for about 25 mins until springy to the touch.
Remove from the oven and leave to cool in the tin. Put a plate over the tin and tip the cake on to it. The bottom of the cake will now be on the top! Sprinkle with the remaining crushed Crunchie bars and serve.