Salted Caramel Honeycomb Crunch Cake
This irresistibly rich and decadent salted caramel chocolate cake is a thing only dreams are made of.
Keywords
- donna hay
- recipes
- food
- cooking
- foodie
- cake
- desserts
- chocolate
- salted caramel
- caramel
- chocolate cake
- honeycomb
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Cooking tools:
- Springform pan
- Candy thermometer
- Stand mixer
- Piping bag
- Piping nozzle
- Cake stand
- Cooling rack
- Skewer
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Sifter
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Freezer
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
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