I took my inspiration from these Giant Chocolate Toffee Cookies. Though there should be more chocolate and less cake compared to that recipe, I thought the combination would be great. I know, certainly, that the cookies are always a hit. This is another variation on the orginal Devonshire Honey cake recipe I've made, now, six different versions of. And again, the cake smelled wonderful coming out of the oven. After a few moments, the middle of the cake fell, and later, more dramatically, though I suspect it did because of both the chocolate and the large amount of toffee falling to the bottom of the cake because the flour could not support it. How did it taste? Very rich and delicious, and well received at work, one fellow said it was 'to die for', and had two pieces.Chocolate Toffee Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
175 g good dark chocolate
3 large eggs
300 g (2-1/4 cups) self-rising flour
2 Tbsp cocoa powder
5 chocolate toffee bars (like Skor® or Heath), broken into small pieces
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan. Line bottom with parchment paper.
Whisk flour and cocoa together till mixed.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute.
Add chocolate to hot caramel and stir till melted and mixed through. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Stir chocolate toffee bar pieces into batter.
Pour into the greased pan and bake for 60-65 minutes or until cake is golden brown and springs back when pressed.Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.