Chocolate and cardamom mousse cake with homemade honeycomb


  • 15g/½oz unsalted butter, plus extra for greasing
  • 75g/3oz caster sugar
  • 2 free-range eggs
  • ½ tsp vanilla extract
  • 60g/2½oz plain flour, sieved
  • 2 tbsp cocoa powder
  • 2 tsp whisky (preferably single malt)
  • + 11 more ingredients
    • salt
    • 2 tbsp golden syrup
    • 100g/3½oz caster sugar
    • ½ tsp ground cardamom (about 12 cardamom pods, seeds finely ground)
    • 1½ tsp bicarbonate of soda
    • 250g/9oz dark chocolate, 70% cocoa solids), finely chopped
    • 430ml/¾ pint double cream, whipped to soft peaks
    • 1 tbsp whisky (preferably single malt)
    • 1 tsp ground cardamom (about 50–60 cardamom pods, seeds finely ground)
    • 50g/2oz caster sugar
    • edible gold dust, to decorate

1. For the sponge base, preheat the oven to 180C/350F/Gas 4. Grease a loose-bottomed 20cm/8in round cake tin with butter. 2. In a small pan, melt the rest of the butter over a gentle heat and set aside. 3. Place the sugar in a metal bowl and sit it over a pan of simmering water, checking that t...

View full recipe at SpringPad


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