500g 70% chocolate
400g plain flour
100g cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
300ml sour cream
126g butter, softened but still cool
400g soft brown sugar
3 large eggs
2 teaspoons vanilla extract
240g 70% chocolate, chopped
160g heavy cream
1 tablespoon Kahlua
Butter, for greasing
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
- Preheat oven to 180°C/160°C Fan/Gas 4. Grease Bundt pan.
- Melt Chocolate over medium-low heat. Set aside.
- Sieve flour, cocoa, baking soda, and salt in a bowl and set aside.
- Mix well 1 cup of Kahlua and 1 cup of Sour Cream and set aside.
- Cream together butter and brown sugar until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each.
- Add the vanilla and melted chocolate and stir to mix.
- Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the egg-butter mixture. Stir until the dry ingredients are just moist and blended. Do not over mix.
- Stir in boiling water and mix until blended. Gently stir in chocolate chips.
- Pour the batter into prepared Bundt pan, smoothing the top to even out the batter. Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out with just a few crumbs clinging to it.
- Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.
- Stir the ganache well before slowly drizzling about half of the chocolate over the cake.
- Refrigerate the cake for about 5 minutes before repeating with the remaining glaze.
- Refrigerate cake for about 5 minutes to set the glaze.
- Bring cream to a boil in a small saucepan over medium heat.
- Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula.
- Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.
- Let ganache sit for 10 minutes to cool slightly.
- Grease a 20cm square tin with the butter. Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
- Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel.
- Quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1hr-30mins the honeycomb will be hard and ready to crumble or snap into chunks.