Ingredients
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1 kg 2 lbs 3 oz kg Macphie Vegan Chocolate Muffin & Cake Mix
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0.075 kg 0 lbs 3 oz kg Vegan Glycerine
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0.475 kg 1 lbs 1 oz kg Water
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0.27 kg 0 lbs 10 oz kg Olympic Vegetable Oil 2x10l Poly
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0.6 kg 1 lbs 5 oz kg Macphie 5th Avenue® Dark Chocolate Icing
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0.2 kg 0 lbs 7 oz kg Delta Cake Margarine
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0.4 kg 0 lbs 14 oz kg Honeycomb Puffy Not Coated 7kg
Vegan Honeycomb Chocolate Cake
This indulgent vegan chocolate honeycomb cake is the perfect combination of soft, creamy and crunchy
Method
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1. Crush honeycomb into Smaller pieces, save some larger chunks for decoration. Sieve honeycomb and set aside 200g of the smaller pieces aside for adding to icing.
2. Blend together margarine, 200g of smaller crushed honeycomb and 5th Avenue Dark Icing together until light and fluffy buttercream is achieved.
3. In a mixer add Macphie cake mix, glycerin, water, and oil. Mix for one minute on slow and scrape down. Mix for a further 6 minutes on middle speed.
4. Add 400g to greased 8” cake pans. Bake at 180C for 20-25 minutes.
5. Once cooled, add a layer of buttercream and then honeycomb to the first cake level. Sandwich another cake on top. Repeat buttercream, honeycomb and final layer of cake.
6. On top add another level of buttercream and the larger chunks of honeycomb, sprinkle over any left over small pieces also.
