CRUNCHIE DRIP CAKE!

So I’m always fan of producing ‘showstopper’ type recipes, because I just think they look amazing. They’re something you could produce for a birthday, a party, or just any form of celebration… and Drip Cakes are perfect for this. They just always look amazing, and everybody loves them. Something about them makes them a lot more showstopper than a regular cake!

My Honeycomb Crunchie Cake is one of the most popular cakes on my blog because its basically irresistible. Along with my Honeycomb Crunchie Cupcakes, they’re just delicious. Both incorporate the same flavours as this new recipe does, because I think its the best recipe I’ve got for the theme. The sponges in the Honeycomb Crunchie Cupcakes and Honeycomb Crunchie Cake are Chocolate, with a Honey Buttercream Frosting… and you all LOVE it.

Ingredients
Cake

• 400 g Unsalted Butter/Stork
• 400 g Light Brown Sugar
• 8 Medium Eggs
• 350 g Self Raising Flour
• 75 g Cocoa Powder

Buttercream Ingredients

• 350 g Unsalted Butter (room temperature)
• 700 g Icing Sugar
• 100 g Clear Honey

Decoration

• 1 Jar Crunchie Spread
• 100 g Dark Chocolate
• 2 tsp Sunflower Oil
• 5-6 Crunchie bars
• Metric - US Measurements

Instructions

1. For the Cake
2. Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
3. In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, cocoa powder and eggs and beat again briefly till combined – try not to over beat the mixture! 
4. Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
5. ...................................

for full instruction please see : www.janespatisserie.com

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