This delicious cake combines honey, chocolate, peanuts, and crunchy nut cornflakes into a crunchy treat. It features a honeycomb base and is topped with edible gold glitter for a touch of elegance.
1: Line a 6” cake tin with a giant muffin case.
2: Measure the honey and caster sugar into a small saucepan.
3: Warm over gentle heat until the sugar dissolves.
4: Turn up the heat and simmer until the syrup turns golden-amber.
5: Remove from heat and beat in the bicarbonate of soda.
6: Pour the mixture into the case and scatter over the peanuts.
7: Leave to set and harden.
8: Bash the honeycomb into pieces and set aside.
9: Re-line the 6” cake tin with another giant muffin case and prepare 6 normal muffin cases.
10: Place butter in a bowl over simmering water, ensuring the bowl doesn’t touch the water.
11: Break the chocolates into the bowl and heat, stirring until almost completely melted.
12: Bash the peanuts and rocky bars into pieces and add them along with the crunchy nut cornflakes to the melted chocolate.
13: Mix thoroughly until combined.
14: Spoon and divide the mixture into the lined giant case and smaller muffin cases.
15: Chill in the fridge to set.
16: Once set, remove from cases and sprinkle with gold edible glitter before serving.
