white chocolate and honeycomb mud cake

It’s a mouthful to say, granted. But I think long names are par for the course for special desserts.

This is a cake I made for my Mum’s birthday. Her favourite chocolate bar is a Violet Crumble, which is the equivalent of a Crunchie here in England… honeycomb wrapped in milk chocolate basically. I found a recipe that incorporated Violet Crumble bars into a cake a long time ago, and I’ve had it saved on my to-do list for ages. Mum’s birthday was the perfect occasion to give it a try.

The Crunchie bars are chopped finely and added into the white chocolate cake batter, and baked slowly for a couple of hours. The result is a dense, sweet, caramel concoction – topped with a white chocolate ganache and more shards of honeycomb.

Exciting news! We managed to get a Baking Society set up at my university – at long last! I’ve always been amazed that Bristol hasn’t had one… We’re in the planning stages at the moment; designing logos and figuring out what sort of socials and classes we want to run. But anyway, I digress – I hope you give this cake a try 🙂

Recipe from FatMumSlim.


White chocolate mud cake:

  • 200g unsalted butter
  • 300g white chocolate
  • 1 cup milk
  • 165g caster sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2/3 cup self-raising flour
  • 1 cup plain flour
  • 2 Crunchie bars


  • 100g white chocolate
  • 80ml double cream
  • 1 Crunchie bar


In a big saucepan, melt together the butter, chocolate, milk, sugar and vanilla extract on a low heat. Stir until all combined and smooth. Leave to cool down so it’s about body temperature – you can transfer it into a bowl and put it into the fridge if you’re pressed for time or if it’s a hot day! 
Preheat your oven to 130*C (fan-forced) and line the bottom and sides of a round cake tin with greaseproof paper. 
Mix together the flours and the eggs using a wooden spoon. The original recipe makes this sound really easy, but I was left with something really dry and lumpy! 
Pour the chocolate mixture into the flour/egg mixture and whisk together until smooth. Finely chop up the Crunchie bars and add to the cake batter. Allow them a few minutes to ‘soak’, before pouring the mixture into the tin. 
Cover with tin foil, and bake for around 2 hours – until a skewer comes out clean. Allow to cool.
To make the ganache, break up the chocolate into small pieces. Heat the cream in a saucepan until just-boiling; then take off the heat and add the chocolate. Keep stirring as the chocolate melts and the ganache thickens.
Put it into the fridge to set up a bit, and chop up the last Crunchie bar into small pieces. Spread the ganache on top and sprinkle the honeycomb on top to decorate. Voilá! 

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