Honeycomb Cake With Chocolate Ganache

Preheat oven to 180°C. Grease 2 x 15cm deep, round cake pans. Line bases with baking paper.

Sift flour and cocoa together into a bowl and stir in sugar and almond meal. Whisk butter, eggs and buttermilk together. Add to flour mixture and stir well until combined. Divide evenly between pans and smooth tops. Bake for 40 minutes until cooked when tested. Cool for 15 minutes. Turn out onto a wire rack and cool completely.

Meanwhile, to make honeycomb, grease and line a 20x30cm slice pan. Stir 1/2 cup caster sugar and 2 tbs golden syrup together in a deep saucepan over medium heat until sugar has melted. Simmer until rich caramel in colour. Remove from heat and quickly add 1 tsp bicarbonate of soda. Beat with a wooden spoon until foaming and well mixed. Transfer to slice pan and set aside for about 1 hour to cool and set.

To make the ganache, place 100g white chocolate, 100g milk chocolate and 200g dark chocolate in separate bowls. Heat 300ml cream in a small pan until bubbles appear around the edge. Stir 1/3 cup cream into white chocolate until melted and smooth. Repeat with milk chocolate. Stir remaining cream into dark chocolate. Set aside to cool and thicken.

Trim tops of cakes to level and cut each in half through the centre to make 4 layers. Spread one layer with white chocolate ganache, one with milk chocolate ganache and a third with half of the dark chocolate ganache. Add 1/4 cup of crushed honeycomb to each. Stack on top of each other, as shown, and refrigerate for around 20 minutes to firm.

Spread top of cake with remaining dark chocolate ganache and top with remaining honeycomb.