Method

  1. Step 1

    Grease and line your baking tin with baking or grease-proof paper.

  2. Step 2

    Melt the chocolate, sugar and butter in a heatproof bowl over a saucepan of barely simmering water. Mix until the sugar has dissolved.

  3. Step 3

    Cool for a few minutes off the heat, then add the eggs one at a time mixing thoroughly between each one. Make sure the mixture is not too hot when you put the eggs in or they will cook.

  4. Step 4

    Once all the eggs are mixed in, add the flour gradually and mix until it is smooth. Pour equal amounts of cake batter into the baking tins.

  5. Step 5

    Place the tin into the centre of the oven. Bake for 30 – 35 minutes at 180° c fan , insert a cocktail stick or metal skewer to check if the cake is cooked evenly

  6. Step 6

    Let the tins cool on a wire rack and wait 5 minutes before removing the cake from the tins and let them completely cool on the wire rack. Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.

  7. Step 7

    When completely cooled, if the cakes are too ‘domed’ trim a little off to tidy them up. Place one cake on a plate or cake stand and taking a big dollop of chocolate fudge buttercream on the top of the bottom cake. Using a palette knife, start in the middle of the cake and spread the buttercream evenly over the top and just past the edge. The slight overhang of buttercream will help you frost the sides of the cake.

  8. Step 8

    Place the second cake layer upside down for a lovely flat top, and press gently to make sure it sticks. Take a step back and check that it is level and centered.

  9. Step 9

    Put another big dollop of buttercream on the centre of the top cake and using the palette knife, spread the buttercream to the edge. If you get crumbs in the frosting, simply scrape the dirty frosting off your palette knife into a separate bowl. Be generous when you start to frost. You can always scrape some off if you have too much, but if you start with too little, you risk pulling crumbs from the cake into the frosting.

  10. Step 10

    Now the sides, smooth any oozing buttercream from the centre along the edges giving a nice flat side. Take some buttercream onto your palette knife and working on one quarter at a time smooth back and forth to get a nice thick even covering as you did on the top of the cake, making sure you cover all the way down to the plate. Once the cake is covered in buttercream, you can go back and smooth it out, neatening up the corner where the top meets the side. Remove any excess buttercream.

  11. Step 11

    Now take some of the chocolate chips, chocolate balls etc gently in the palm of your hand and press gently but firmly into the sides of the cake. It’s easy to get buttercream on your hands, so wipe as you go. Cover the top as well, going back with a handful of chocolate chips to fill in any gaps.

  12. Step 12

    Melt a couple of heaped tablespoons of the chocolate fudge buttercream in the microwave, check each 10 seconds or it may burn, and pour this over the top of the cake encouraging it to dribble over the edge with a fork.

  13. Step 13

    Finish off by scattering honeycombe over the top and a few dribbles of the melted chocolate fudge buttercream.