{"id":27398,"date":"2016-09-16T10:15:10","date_gmt":"2016-09-16T14:15:10","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=27398"},"modified":"2018-09-20T10:52:25","modified_gmt":"2018-09-20T14:52:25","slug":"dark-chocolate-honeycomb-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/09\/dark-chocolate-honeycomb-cake.html","title":{"rendered":"Dark Chocolate Honeycomb Cake"},"content":{"rendered":"

Dark Chocolate Honeycomb Cake – a rich chocolate layer cake recipe with ultra dark, fudgy frosting and homemade honeycomb. Created by our\u00a0contributor,\u00a0Olivia Bogacki<\/a>.<\/p>\n

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It\u2019s (almost) officially Fall, and I am one happy camper. I kicked off Fall a bit early last month with my Apple Pie Cake<\/a>\u00a0and I\u2019m keeping that theme going with this moody Dark Chocolate Honeycomb Cake<\/strong>.<\/p>\n

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To me, chocolate cake is the ultimate comfort food. Perfect for those cold months when you\u2019re curled up under a blanket by the fire. Is there anything better?? I will take my cozy sweaters and chocolate cake over shorts and ice cream any day.<\/p>\n

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This Dark Chocolate Honeycomb Cake is the best chocolate cake I have ever had, and I\u2019m not even kidding you. That frosting is seriously to. die. for. Fudgy sweet deliciousness. It\u2019s loaded with two types of cocoa as well as melted dark chocolate for that extra rich color and flavor. I like to use black cocoa<\/a><\/strong> for the extra dark color, but if you don\u2019t have any, you can just leave it out or replace it with regular cocoa.<\/p>\n

I chose to pair the chocolate on chocolate cake with some homemade honeycomb for both texture and color. I love that contrast!<\/p>\n

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WHAT ABOUT THE HOMEMADE HONEYCOMB?<\/strong><\/h6>\n

Honeycomb is actually ridiculously easy to make. A few simple ingredients and you\u2019ve got yourself a sweet, crunchy, airy treat. I used a candy thermometer<\/a><\/strong> in making mine, but you could just eyeball it if you\u2019re feeling adventurous or don\u2019t have one. Once the caramel starts turning the lightest shade of yellow, take it off the heat and whisk in the baking soda. Chances are you won\u2019t get the perfect color every time, but the flavor and texture should be there regardless.<\/p>\n

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I made the honeycomb twice, as I wanted both thicker and thinner pieces (read: my first batch was too thin so I made another, but ended up using both). Next time I\u2019d just make one thicker batch. The recipe below is for one batch.<\/p>\n

If you love rich, chocolatey desserts, this Dark Chocolate Honeycomb Cake<\/strong> will not disappoint! The perfect comfort food to get you through those chilly fall and winter days. Or, you know, Mondays.<\/p>\n

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Dark Chocolate Honeycomb Cake<\/h2>\n
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A rich chocolate layer cake recipe with ultra dark, fudgy frosting and homemade honeycomb.<\/p>\n\t<\/div>\n\n\t

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