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Chocolate cake with caramel and honeycomb sauce
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Decadent chocolate cake with vanilla ice cream and caramel sauce for the ultimate dessert indulgence.
Ingredients:
  • 1 x 350g pkt frozen Chocolate Cake
  • 1 x 50g bar Violet Crumble
  • 80ml (1/3 cup) thickened cream
  • 70g (1/3 cup, firmly packed) brown sugar
  • 6 scoops vanilla ice-cream
Instructions:
  • Thaw the cake according to packet instructions, then slice the Violet Crumble bar lengthwise into delicate shards using a sharp knife.
  • Combine the cream and sugar in a saucepan over low heat, stirring until the sugar dissolves. Simmer and stir for 3 minutes until the sauce slightly thickens. Allow to cool for 5 minutes before using.
  • Slice the cake into 6 equal pieces.
  • Serve the cake on individual plates, generously drizzle with caramel sauce, add a scoop of ice cream, and sprinkle with Violet Crumble. Enjoy while fresh and serve immediately.

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