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Tim Tam honeycomb cake
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Prep Time:
120 minutes
Cook Time:
90 minutes
Total Time:
210 minutes
Indulgent honeycomb and chocolate cake topped with Tim Tam shards and a rich chocolate glaze.
Ingredients:
  • 100g dark chocolate
  • 50g honeycomb, finely chopped
  • 200g packet Arnott’s Tim Tam Gelato Messina Honeycomb biscuit
  • 300g (2 cups) self-raising flour
  • 365g (1 and 3⁄4 cups) caster sugar
  • 80g (3⁄4 cup) cocoa powder
  • 370.00g unsalted butter, at room temperature
  • 250ml (1 cup) milk
  • 6.00 eggs
  • 340g (2 and 1⁄4 cups) self-raising flour
  • 215g (1 cup) caster sugar
  • 185ml (3⁄4 cup) buttermilk
  • 250.00ml (1⁄2 cup) honey
  • 4.40 gm vanilla extract
  • 600.00g unsalted butter, at room temperature
  • 600.00g (2 cups) icing sugar mixture, sifted
  • 300g white chocolate, melted, cooled
  • 400g dark chocolate, melted, cooled
  • 200g dark chocolate, finely chopped
  • 150ml pouring cream
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line 2 round 20cm cake pans with baking paper.
  • For the chocolate cake, combine all ingredients in a large bowl using electric beaters on low speed until mixed. Increase speed to medium and beat for 2 minutes until smooth and light in color. Spread mixture into a prepared pan and bake for 40-45 minutes until a skewer comes out clean. Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  • In a large bowl, combine all ingredients using electric beaters on low speed until mixed. Increase speed to medium and beat for 2 minutes until smooth and pale. Transfer mixture to the prepared pan, smooth the surface, and bake for 35-40 minutes until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a large bowl, use electric beaters to blend butter and icing sugar until light and creamy, about 2 minutes. Add honey and chocolate, beat until smooth. Set aside.
  • In a large bowl, beat the butter and icing sugar with electric beaters for 2 minutes or until pale and creamy. Add the chocolate and beat until smooth and combined. Set aside.
  • Level both cakes equally by trimming the tops. Cut the chocolate cake in half horizontally using a long serrated knife. Spread 1/2 cup honey buttercream on each cut surface. Proceed to cut each cake layer in half to obtain 4 semi-circles. Stack the semi-circles to form 4 layers. Evenly coat the top and sides of the stack with the rest of the honey buttercream and smooth the sides. Chill in the fridge for 1 hour before serving.
  • Slice the honey cake in half horizontally using a serrated knife. Spread 1⁄2 cup of chocolate buttercream on each cut surface, then cut each cake layer in half to make 4 semi-circles. Stack the semi-circles to form 4 layers and cover the top and sides with the remaining chocolate buttercream, ensuring smooth sides. Chill in the fridge for 1 hour before serving.
  • For the chocolate glaze, combine chocolate in a heatproof bowl. Heat cream until just boiling in a saucepan. Pour over chocolate and let sit for 1 minute. Stir until smooth. Allow to cool for 15 minutes before pouring over the cake.
  • Prepare a large baking tray with baking paper. Melt dark chocolate in a microwave-safe bowl in 30-second intervals on Medium power, stirring each time until smooth. Quickly spread the melted chocolate thinly on the tray with a spatula. Sprinkle chopped honeycomb over the chocolate. Freeze for 20 minutes until the chocolate hardens. Break into shards and freeze on a tray.
  • Place the 2 cake stacks together to create a 4-layered cake on a cake stand or serving plate. Drizzle with chocolate glaze, letting it cascade down the sides of the cake.
  • Halve the Tim Tams diagonally, then use them along with chocolate honeycomb shards to decorate the cake's top.

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