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Preheat the oven to 160ºC/gas 2-
Grease and dust a 24cm springform cake tin and line the base with greaseproof paper. Beat the butter till pale and creamy, add the honey and stir to combine. Crack in the eggs, one at a time, then add each dry ingredient until just combined, being careful not to overwork the mixture. Spoon the mixture into the tin, level with a spoon, then bake in the centre of the oven for 45 to 50 minutes, or till the cake is springy to touch. Cool a little in the tin, then turn onto a wire rack to cool completely. For the ganache, break the chocolate into a heatproof bowl, and add the butter. Gently heat the cream in a saucepan, then just before it simmers, pour it over the chocolate and butter and stir until melted and smooth. Leave to cool slightly and thicken. Brush off any crumbs, then spread a thin layer of ganache all over the cake to prevent remaining crumbs getting caught in the top layer. Spread over the remaining ganache with a spatula or palette knife. Serve with physalis and cream.