Tim Tam Honeycomb Cake

THINK FOR EAT collected many recipes from any source

this impressive half chocolate half honeycomb cake is smothered with chocolate glaze and adorned with shards of arnotts tim tams

The ingredient of Tim Tam Honeycomb Cake

• 100g dark chocolate
• 50g honeycomb finely chopped
• 200g packet arnottu2019s tim tam gelato messina honeycomb biscuit
• 300g 2 cups self raising flour
• 365g 1 and 3u20444 cups caster sugar
• 80g 3u20444 cup cocoa powder
• 185g unsalted butter at room temperature
• 250ml 1 cup milk
• 3 eggs
• 340g 2 and 1u20444 cups self raising flour
• 215g 1 cup caster sugar
• 185g unsalted butter at room temperature
• 185ml 3u20444 cup buttermilk
• 125ml 1u20442 cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 300g unsalted butter at room temperature
• 300g 2 cups icing sugar mixture sifted
• 125ml 1u20442 cup honey
• 300g white chocolate melted cooled
• 300g unsalted butter at room temperature
• 300g 2 cups icing sugar mixture sifted
• 400g dark chocolate melted cooled
• 200g dark chocolate finely chopped
• 150ml pouring cream

The Instruction of tim tam honeycomb cake

• preheat the oven to 180c 160c fan forced grease the base and side of 2 round 20cm cake pans line the base and side of each with baking paper
• for the chocolate cake use electric beaters to beat all the ingredients in a large bowl on low speed until combined beat on medium speed for 2 minutes or until smooth and pale in colour spoon mixture into a prepared pan and smooth surface bake for 40 45 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 5 minutes before turning out onto a wire rack to cool completely
• for the honey cake use electric beaters to beat all ingredients in a large bowl on low speed until combined beat on medium speed for 2 minutes or until smooth and pale in colour spoon mixture into remaining prepared pan and smooth the surface bake for 35 40 minutes or until a skewer inserted into the centre comes out clean cool in the pan for 5 minutes before turning out onto a wire rack to cool completely
• meanwhile for the honey buttercream use electric beaters to beat the butter and icing sugar in a large bowl for 2 minutes or until pale and creamy beat in the honey followed by the chocolate until smooth and combined set aside
• to make the chocolate buttercream use electric beaters to beat the butter and icing sugar in a large bowl for 2 minutes or until pale and creamy beat in the chocolate until smooth and combined set aside
• trim the tops of both cakes to flatten and level so they are at the same height use a long serrated knife to cut the chocolate cake in half horizontally spread each cut surface with 1 2 cup honey buttercream then cut each cake layer in half to create 4 semi circles stack the semi circles to create 4 layers spread the top and sides of the stack with the remaining honey buttercream smoothing the sides place in the fridge for 1 hour to chill
• use the serrated knife to cut the honey cake in half horizontally spread each cut surface with 1u20442 cup chocolate buttercream then cut each cake layer in half to create 4 semi circles stack the semi circles to create 4 layers spread top and sides of stack with remaining chocolate buttercream smoothing the sides place in the fridge for 1 hour to chill
• meanwhile for the chocolate glaze place the chocolate in a heatproof bowl bring the cream just to a boil in a small saucepan over medium heat pour over the chocolate stand for 1 minute stir until melted and smooth set aside for 15 minutes or until cool enough to pour over the cake
• line a large baking tray with baking paper place the dark chocolate in a microwave safe bowl and microwave on medium stirring every 30 seconds until melted and smooth working quickly before the chocolate sets use a spatula to thinly spread it over the prepared tray sprinkle with the chopped honeycomb place in the freezer for 20 minutes or until the chocolate is hard and set break the chocolate into shards and place on a tray in the freezer
• to assemble the cake place the 2 cake stacks together on a cake stand or serving plate to make one 4 layered cake drizzle with the chocolate glaze allowing it to drip down the sides of the cake
• cut the tim tams in half diagonally decorate the top of the cake with the tim tams and chocolate honeycomb shards

Nutritions of Tim Tam Honeycomb Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a