Chocolate Cake With Honeycomb

Chocolate Cake With Honeycomb

By TheSweetNerd  

May 18, 2017

  • Prep: 25 mins
  • Cook: 25 mins



1 cup granulated sugar

1/4 cup corn syrup

2 tablespoons honey

1/2 cup water

2 teaspoons baking soda


3 cups all-purpose flour

2/3 cup cocoa powder

2 teaspoons baking soda

3/4 teaspoon salt

2 tablespoons apple cider vinegar

2 cups almond or coconut milk, at room temperature

2/3 cup melted coconut oil

2 teaspoons vanilla extract

1 3/4 cups organic sugar or coconut sugar

Chocolate filling

3/4 cup pumpkin puree

1/4 cup cocoa powder

1/4 cup maple syrup

1/2 cup almond or cashew butter

1 teaspoon vanilla


12 ounces bittersweet chocolate, finely chopped

1 cup canned full fat coconut milk

2-4 tablespoons maple syrup



1Prep a bowl that has about 2 inches cold water and place inside sink. Also, have your baking soda and spatula near the sink too. These are your prepped items so that when your honeycomb is hot and ready to go, so are you!

2In a heavy-bottomed saucepan, add sugar and give it a shake so it lays flat in the pan. Add corn syrup, honey, and water, so all of the sugar has been moistened, but do not stir. Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.

3Cook the mixture to 300ºF, which should take about 5–10 minutes depending on the strength of your stove, then remove the pan from the heat and immediately go to your sink. Place the hot saucepan into the bowl of the water. Then, drop in the baking soda into the 300ºF candy and stir with a spatula for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper or a presprayed pan. Let cool for 1 hour until hardened, then whack the honeycomb with a knife to break into pieces.

4Note: Honeycomb will keep for 3–4 days at room temperature in an airtight container.


1Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans with coconut oil and line with parchment paper.

2In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.

3In another bowl, add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the melted coconut oil, vanilla, and sugar. Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. Mix until just combined, being careful not to over mix the cake batter. Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.

Chocolate filling

1Add all the ingredients to a bender or food processor and blend until smooth. Stick in the fridge until ready to frost the cake.


1Stir the coconut milk and maple syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature, stirring every 15 minutes or so until the chocolate has thickened into a spreadable frosting.


1Remove the cakes from their pans. Place one onto your cake stand or plate. Spread the creamy filling over the cake layer. Gently place the other cake layer over it. Spread the ganache over the entire cake and around the sides. Transfer to a refrigerator to set for an hour. Slice and EAT!


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