• Serves 15
  • 3 hours
  • Difficulty Medium
  • 12 Ingredients


I’m not a great cake maker but this turns out beautifully and is not difficult. It doesn’t take long to prepare but has a long cooking and cooling time so is good to make the day before you need it.

Ingredients (serves 15)

  • 250g chopped butter
  • 180g white chocolate melts (or bits or chopped white choc)
  • 1 cup milk (I use lite)
  • 1 & 3/4 cups caster sugar
  • 2 teaspoons vanilla essence (or extract if you have it)
  • 2 lightly beaten eggs
  • 1 & 3/4 cups sifted plain flour
  • 1/2 cup sifted self raising flour
  • 100g chocolate coated honeycomb
  • 180g white chocolate melts (or bits or chopped)
  • 1/3 cup thickened cream


  1. Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base) 6 cm deep round cake pan. Line base and side with 2 layers of baking paper (very important to use 2 layers!). Place butter, white chocolate, milk, sugar and vanilla in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Set aside for 25 minutes to cool. (Very important to cool for this long or ganache won't thicken!)
  2. Whisk the eggs and flours into the chocolate mixture. Fold in half of the honeycomb. Pour the mixture into the prepared pan. Bake for 1 hour 45 minutes to 2 hours or until browned and a skewer inserted into centre of cake comes out with crumbs clinging (cover cake loosely with foil if over-browning during baking). Cool in pan. (It may take a little longer depending on your oven but remember you want it to be a moist, mud cake consistency! Gently remove from pan when the cake is completely cool.
  3. Ganache: Place white chocolate and cream in a microwave-safe bowl or jug. Microwave on high (100%) for 30 minutes, stir with a metal spoon, then microwave again for another 30 seconds, or until smooth. Set aside for 15 minutes to cool. Whisk ganache gently to thicken. Spread over COOL cake top. Sprinkle with remaining honeycomb. Enjoy :)

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