Honeycomb Shard Cake

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One of my most favourite chocolate bars is a Crunchie bar. Thick chocolate covering a golden slab of crunchy honeycomb. It brings back many a memory and due to an advertising campaign when I was a child, it always reminds me of a Friday. They had a slogan ‘Get the Friday feeling’ and so memories of chasing this chocolate bar as my Friday night treat and sitting down to a movie was something I recall fondly.

This two tier cake harks back to these memories – a rich chocolate cake, with smooth chocolate buttercream with honeycomb lacing it’s way through the cake at various points. It brings the flavours and textures together in perfect harmony and creates a show-stopping cake in the process.



Yields: 16 slices.

500g caster sugar
430g self-raising flour
250g unsalted butter, softened
180ml buttermilk
180ml water
60g cocoa powder
5 medium eggs
2 tsp vanilla bean paste

Honeycomb Buttercream
125g butter, softened
250g icing sugar
1/2 tbsp milk
2 tsp crushed honeycomb

Chocolate Buttercream
125g butter, softened
250g icing sugar
100g chocolate, melted
1/2 tbsp milk

200g golden caster sugar
70ml golden syrup
2 tsp bicarbonate of soda

Pre-heat the oven to 180°C (160°C fan) and prepare two deep 6″ and one 4″ cake tin. The best way to do this is brush with softened butter and cover in a thin dusting of flour, shaking off the excess.

Cream the butter for 5 minutes in a stand mixer. Add the dry ingredients – the flour, sugar, salt and water. Mix to combine.

In a jug, combine the eggs, vanilla, buttermilk and water and give it a quick whisk. With the mixer of low speed and with a slowly and fluid motion, pour in the contents of the jug in the dry mixture and beat together for a good few minutes until smooth and silky.


Divide the mixture evenly between the cake tins – all should approximately be 3/4 full. Place the two 6″ cake tins in the oven and bake for 50 minutes. Bake the 4″ cake for the final 30 minutes. Test with a skewer.

While the cakes are baking, make the honeycomb. Pour the sugar and syrup in a heavy based, high sided pan on medium heat- Don’t let the mixture boil. You want to melt the sugar only. Once all the sugar had melted, bring the syrup up to around 175°C or amber in colour. Quickly, turn the heat off and pour in the  bicarbonate of soda, Stir quickly with a wooden spoon and quickly but carefully pour onto a baking tray lined with parchment paper. Set aside and leave to cool completely.

For the chocolate buttercream, beat the butter for 5 minutes until pale and smooth. Add half the icing sugar and mix once again for a few minutes. The mixture should be smooth and creamy. Add the remaining icing sugar and milk and beat for a further two minutes. Pour in the cooled chocolate and stir until fully combined. For the honeycomb buttercream, repeat the process above but incorporate ground honeycomb into the icing in replacement of the chocolate.


When the cakes are cool, cut in half so you’re left with four layers of the 6″ cake and 2 of the 4″. Pipe a circle around the edge of the cake with the chocolate buttercream. In the middle, pipe the honeycomb buttercream. Level out. Repeat with all layers. For the top layer, flip upside down so the bottom of one of the laters becomes the top. Give the cake a thin crumb coat with the chocolate buttercream. Set in the fridge for an hour. Once set, finish off the cakes with the rest of the buttercream. Be generous with it as when you go around with a cake scraper, much of this will come off and you’ll be left with smooth sides. Set the 4″ cake on top of the 6″ cake and go around the base with some of the honeycomb buttercream. I used a small star nozzle for this, but you can use plain if you preferred.

To finish, I decorated the base of the 6″ cakes with some gold confetti and placed some shards of the cooled honeycomb on the top of the 4″ cake.

This cake is perfect for a birthday, party or simply any occasion.