PHOODIE’S SIX LAYER CHOCOLATE HONEYCOMB BIRTHDAY CAKE 9

June 22, 2013

AMERICA

BRASIL

CANADA

DIONNE

ELIZ

FRANCE

Another year, another…well, year, I guess.

Definitely older, possibly wiser.

And certainly ready to create another birthday masterpiece to gobble up on the afternoon of the day (several years later obviously!) my Mum pushed me out – thanks Mum!

This year I decided honeycomb, specifically Violet Crumbles, HAD to feature and so I created a 6 layer extravaganza that used a pretty ridiculous amount of VC’s.

Ground floor: Chocolate BISCUIT BASE

1st Floor: Chocolate Honeycomb ICE CREAM 

2nd Floor: Milk Chocolate GANACHE

3rd Floor: Chocolate Honeycomb BROWNIE

4th Floor: Chocolate Honeycomb CREAM

5th Floor: CHOCOLATE HONEYCOMB TOPPING

Needless to say, the cake was a roaring success, enjoyed by young and old. Happy Birthday to me!

INGREDIENTS

To make a 23cm cake

Biscuit Base

250g Arnott’s Choc Ripple biscuits (or similar, i.e. a plain chocolate cookie-style biscuit) – crushed to rough sand consistency

100g unsalted butter – melted (and extra 20g to brush tin with at start)

Ice Cream

2L good quality store bought vanilla ice cream

5 Violet Crumble chocolate bars (50g each)

Ganache

350g milk chocolate melts

250ml pouring cream

Brownie

1 x batches of THESE BROWNIES - instead of the nuts and chocolate chips though, I added 1 and a half cups of roughly chopped Violet Crumble bars) – you will need to use a 23cm round tin for this as well.

Cream

300ml whipping cream

3 x Violet Crumble chocolate bars (50g each)

Choc Honeycomb Topping

3 x Violet Crumble chocolate bars (50g each)

METHOD

Prep: Melt the ice cream until it is very, very, soft, not liquid though! Do this by simply leaving it out of the freezer for about 30 minutes. Also, turn on your oven to 180 deg. cel.

1) Make the biscuit base: Firstly, brush the entire tin generously with melted butter and then to make the base combine the crushed biscuits and the melted butter in a bowl. Once you have the rough, wet sand consistency you desire,  press into the base of a 23cm spring form tin. Place in fridge.

2) Make the ice cream: Chop the Violet Crumbles and gently fold them through the melted ice cream. Pour ice cream on top of biscuit base and then cover tin with cling film. Place into freezer for AT LEAST 6 hours, preferably overnight.

3) Make the ganche: Melt the chocolate and the cream over a medium heat. Stir the entire time. Set aside. (Can be stored in it’s pan in the fridge and simply heated again when required.)

4) Make the brownie by following THESE SIMPLE STEPS. Remember, replace the nuts and chocolate chips with chopped VC’s

5) Make the cream: Whip the cream until stiff peaks form and then VERY GENTLY fold through the chopped up Violet Crumbles.

6) Prep the topping: Roughly chop the VC’s into large chunks.

7) Assemble: Once ice cream has set, remove from freezer and spread about 1/2 cup of ganache roughly over the top (make sure ganache is not HOT HOT, allow it to be almost room temp) As soon as ganache is spread place brownie layer on top. Generously spread VC cream over the brownie and then top with the large chunks of VC. To serve, slice with sharp, hot knife. Use remaining ganache to pour over each slice and sprinkle with any extra VC bits too!

ENJOY!

ALPHABETSOUP BAHAMAS COTUCKYDALMATION ELEPHANT FREDGOAT HARRY IGLOOJACARDO

YAYA

ZOEBUH

ELIZ

9 comments

1 Leah { 06.24.13 at 9:57 am }

I can not even describe how good this looks to me. I have a theory that you are either a Crunchie person or a Violet Crumble person, and I am definitely a Violet Crumble person. It’s my birthday in 2 weeks and Im the only baker in my family so I will be making this for myself (and I may not even share it). As my mum would say “yum bum!!!”

2 phoodie { 06.24.13 at 10:26 am }

Totally agree and I am also DEFINITELY a VC girl! Yum Bum! Phoodie :)

3 Jules { 06.24.13 at 11:55 am }

It’s funny but I wouldn’t even compare VC and Crunchie. To me they are totally different. Couldn’t imagine Crunchie in this gorgeous looking dessert. This one I could imagine tackling. Oh, and the Bonkers Banoffee Pie. Oh God, I could go on and on and ……
BTW Phoodie, it was nice to put a voice to your face.

4 stephanie { 06.27.13 at 6:32 am }

WOW! i can feel the sugar high just looking at this! Looks amazing!

5 phoodie { 06.28.13 at 4:42 am }

Thanks!! :)

6 Di { 06.30.13 at 3:06 am }

Totally dying in chocolate heaven!!

7 phoodie { 06.30.13 at 8:03 am }

Agree!

8 miss trixie drinks tea { 08.25.13 at 10:52 pm }

Looks amazing Phoodie! You’ve inspired me to make this this week! Thinking though I’m going to incorporate a little bit of peanut butter and snickers. Yum!

9 phoodie { 08.25.13 at 10:57 pm }

sounds AMAZING!!

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