160g (290g) dark chocolate chopped
18g (35g) coffee granules
174g (325g) plain flour
slightly less than 1/2tsp (1/2tsp) bicarbonate of soda
1.5tsp (4tsps) baking powder
35g (70g) real (unsweetened) cocoa powder
335g (575g) caster sugar
4 (5) eggs lightly beaten
5tsps (10tsps) vegetable oil
70ml (130ml) buttermilk
110ml (200ml) water
Preheat oven to 160°C for a fan forced oven. Grease tin and line the base and sides with baking paper so it stands about 2cm over the top.
Put the butter, chocolate and coffee in a saucepan with 200ml of water and stir over low heat until melted then remove from heat.
Sift the flours, cocoa, baking powder and bicarbonate of soda into a bowl. Stir in the sugar and make well in centre. Add the combined egg, oil and buttermilk. Mix well with a large spoon. Add the chocolate mixture, stir with large spoon until completely combined. Pour the mixture into the tin and bake for 1 hour 40 minutes. The cake is done when a wooden skewer inserted comes out clean. Let cool completely before removing it from the tin.
300g icing sugar
400g honeycomb, smashed
Process the honeycomb in a food processor, set aside. Beat together butter and icing sugar until well combined. Add the honeycomb and mix so it's even distributed.
To fill the cake, cut into three even layers. Spread honeycomb buttercream on the layer, stack with the second cake round, layer with more buttercream and finish off with the last cake round. Coat the chocolate before adding the second cake on top.
Chocolate Coating (make seperate for each cake!)
2x 250g dark cooking chocolate
2x 75g butter
Melt the chocolate and butter together and stir until completely combined. Make the chocolate coating for each cake individually as it will set to a hard consistency.
Spread the melted chocolate on top the cake and smooth down the sides. Decorate with Smarties and Gummibears. Add the second cake on top and proceed in the same manner of layering as you did with the first cake. Top with more chocolate coating and decorations.
The cake keeps for 3 weeks in the fridge, not that I think it would ever last this long! I did bake the cakes a few days before the party though and kept them tightly wrapped in the fridge.
Serve at room temperature.
Cake recipe adapted from Planet Cake