'Why Not Both?' Chocolate Cake and Honeycomb Cheesecake


This recipe all started with a desire for something yummy. 

Chocolate Cake or Honeycomb Cheesecake

'Why not both?'

So here it is :).

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  




Dry ingredients 

150 g Bakers' Magic gluten free flour

200 g Caster sugar

45 - 55 g Cocoa (I used rich dark cocoa)

1 tsp Bicarb of soda

1/2 tsp Baking powder

3/4 tsp Salt


Wet ingredients 

150 g Warm water

145 g Milk

1 tsp Vinegar

1 egg

110 g Oil (I use rice bran oil)

1 tsp Vanilla extract



125 g Caster sugar

500 g Philadelphia cream cheese (room temperature)

1 pkt (180 g) of Gluten free Honeycomb

250 g Thickened cream

60 g Hot water

2 Gold strength gelatine leaves


Honeycomb - I used Menz Dark honeycomb. I used a couple more smashed honeycomb pieces for decoration.  



Turn oven on to 170 C.

Grease a 20 cm round cake tin. 

Mix together the dry ingredients in a bowl. I usually blitz them together first using a food processor. 

Whisk together the wet ingredients.

Pour half of the wet ingredients onto the dry ingredients. Stir with a spatula to combine. Add in the remaining wet ingredients & gently mix until the batter is uniform.

Let the cake batter sit for approximately 2 minutes.

Pour batter into the greased cake tin.  

Transfer to the oven & bake for 35 - 40 mins. The length of time will depend on your oven. Bring out of the oven & allow to cool for 10 mins before turning out of the pan.

Optional - Cut the cake in half to make two layers. 




Line a bowl (approximately 2.5 L salad bowl), that is bigger than the cake tin you used, with two layers of plastic cling wrap (or another material that won't stick to the cheesecake). 

Soak the gelatine sheets in cold water for approximately 5 mins.

Crush the choc honeycomb pieces.

Use a food processor to mix the cream cheese & caster sugar.

Add in the thickened cream. Mix until uniformly smooth.

Take gelatine sheets out of the water, remove excess water & transfer to a container containing the hot water. The gelatine should immediately dissolve.

Add the gelatine to the cream/cheese mixture & stir to combine. Add in the smashed honeycomb & stir the mixture again.

Pour the honeycomb cheesecake mix into the prepared bowl. 

If making a layer cake, pour just over half of the cheesecake mix into the prepared bowl. Gently lay one of the cake layers on top of the cheesecake. Pour the rest of the cheesecake in on top of the cake. Top with the remaining cake layer. Ensure the cheesecake covers the sides of the cake. 


Allow the cheesecake to set in the refrigerator.

Place a serving platter, with the right side facing the cake, on top of the bowl. Holding on to them together, carefully invert the bowl and plate.

Remove the bowl and peel off the cling wrap. 

Optional - Before serving sprinkle crushed honeycomb around the base.

Simply enjoy!