Chocolate and salted honey cake with honeycomb

For cake batter, combine sugar, cocoa and 1 tsp sea salt flakes in a large heatproof bowl. Stir in eggs, milk, honey and butter. Place bowl over a large saucepan of simmering water and whisk until butter melts and sugar dissolves (4-5 minutes). Add bicarbonate of soda and whisk for 1 minute. Remove from the heat; sift over flour and whisk to combine. Set aside for 5 minutes.

Meanwhile, preheat oven to 180°C fan-forced. Trace two 22cm x 12cm rectangles on a large sheet of baking paper. Repeat tracing on two more sheets of baking paper (to make six templates in total). Place each piece of baking paper, pencil-side down, on lightly greased baking trays. Starting with one tray at a time, spread 100gm cake batter evenly over each template. Bake until cooked through (5-6 minutes). Cool for 2-3 minutes then transfer to a wire rack while you bake remaining cake layers. Repeat with remaining batter and prepared trays (reserve leftover batter for cake crumbs). You should have six layers of cake. Trim each cake layer to a 20cm x 10cm rectangle; set aside to cool completely.

For cake crumbs, spread reserved cake batter over a large baking tray lined with baking paper. Bake until cooked through (8-10 minutes). Cool completely. Transfer to a food processor and process until fine crumbs form. Store in airtight container until ready to serve.

For salted honey cream, place honey in a small saucepan over medium heat; cook, stirring occasionally, until caramelised (2-3 minutes). Remove from heat; add 60ml thickened cream (be careful as hot honey will spit) and stir until smooth. Pour into a small bowl and refrigerate until chilled (20 minutes). Whisk sour cream and remaining cream in electric mixer on medium speed until very soft peaks form. Add honey cream, icing sugar and 1/2 tsp sea salt flakes and whisk until soft peaks form.

To assemble, lay a sheet of baking paper on a baking tray. Place one layer of chocolate cake in centre. Top with 100gm honey cream; spread to an even layer. Repeat layering, finishing with layer of cake. Ice sides of cake with remaining honey cream, coat with cake crumbs, then refrigerate to chill.

For ganache, place chocolate in a small heatproof bowl. Heat cream in a small saucepan over medium heat until just simmering; pour over chocolate and stand to melt (2 minutes), then stir to combine. Set aside to cool briefly (2-3 minutes). Spread over top of cake, smooth surface and refrigerate overnight to set.

Remove cake from refrigerator 1 hour before serving. Cut into slices and scatter with honeycomb to serve.