Salted Caramel Honeycomb Crunch Cake | Donna Hay

Ingredients

• 1⅓ cups (330ml) milk
• 1 cup (220g) caster (superfine) sugar
• 1 cup (175g) brown sugar
• 2 teaspoons vanilla extract
• 250g unsalted butter, chopped
• 200g dark chocolate, chopped
• 2 eggs
• 1¾ cup (260g) self-raising (self-rising) flour, sifted
• ⅓ cup (35g) Dutch cocoa powder, sifted
• 250g unsalted butter, chopped and softened
• 1 cup (160g) icing (confectioner’s) sugar, sifted
• ¾ cup (225g) store-bought dulce de leche
• 1 teaspoon smoked sea salt flakes
• 2 cups (440g) caster (superfine) sugar
• ⅓ cup (80g) honey
• ⅓ cup (80ml) water
• 1 tablespoon bicarbonate of (baking) soda, sifted