Cake
Chocolate Ganache
Honeycomb
Preheat your oven to 180°C (160°C fan) and line a 2lb loaf tin with parchment or a paper liner.
For the cake, sieve the flour, cocoa powder, baking powder, bicarb of soda and salt into a large bowl. Add both sugars and mix to combine.
In a separate bowl, whisk together the eggs, milk, oil and coffee mixture until just combined. Add the wet ingredients to the dry and mix until you have a smooth batter. Pour into the tin and bake for 45 minutes, or until a skewer inserted comes out clean.
Once baked, let it rest in the tin for 10 minutes before carefully turning it out onto a wire rack. Peel off the paper liner and allow to cool fully.
To make the ganache, pour the hot cream over the chopped chocolate and set aside.
For the honeycomb, line a deep 9” square baking tin with parchment. Place the sugar, water, glucose and honey into a deep heavy-based saucepan and heat gently until everything has dissolved. Do not be tempted to stir; you can swirl the saucepan if you wish to offer a helping hand. Increase the heat and cook until the syrup turns a light golden brown. Take off the heat and quickly whisk in the bicarbonate of soda and fennel seeds, the mixture will froth and bubble up, so be careful. Immediately pour into the prepared tin and leave completely undisturbed until cold and set. (Don’t be tempted to touch or shake the tin, or you’ll knock out all those lovely bubbles. Your honeycomb will deflate as it cools, so don’t panic. Once cool, break the honeycomb into shards.
To assemble the cake, spread the ganache over the cooled loaf and scatter the honeycomb generously on top. Slice, serve and enjoy that mix of smooth chocolate and crunchy honeycomb.
