Gordon Ramsey's crunchy honeycomb cake recipe will want you coming back for seconds

If you have a sweet tooth then look no further as Gordon Ramsey has shared his honeycomb cake recipe which will soon become your favourite dessert.

Even better it is pretty simple to make and doesn't take long to bake. This is what you need to make the delicious cake.

How to make Gordon Ramsey's honeycomb cake recipe:

Ingredients

Honeycomb Toffee:

2 cups (400g) sugar

½ cup (164g) light corn syrup

2 tablespoons (50g) honey

¼ cup (56ml) water

2 teaspoons (8ml) vanilla

1 tablespoon (20g) baking soda, sifted

Flaky salt, for garnish

READ MORE: Mary Berry's 'classic' Eggs Benedict cooks in 25 minutes and is 'such a treat' - recipe

Honeycomb cake:

1 cup (200g) granulated sugar

1 cup (235ml) hot water

1 cup + 2 ½ tablespoons (160g) bread flour

¾ teaspoon (3g) baking powder

¾ teaspoon (5g) baking soda

⅓ cup + 1 tablespoon (125g) sweetened condensed milk

4 tablespoons (60g) unsalted butter, melted and cooled

5 eggs

2 teaspoons vanilla extract

Honey whipped cream:

½ cup heavy cream, cold

1 tablespoon honey

Tiny pinch of kosher salt

Method

First of all, to make the Honeycomb Toffee you will need to line a 9"x9" baking dish with paper. Parchment will do for this.

Then in a saucepan over medium heat, you will need to add the sugar, corn syrup, honey and water.

Stir these ingredients to combine, then attach a candy thermometer to the side of the pot (but if you don't have this then an instant-read thermometer will do). Without stirring, let the mixture boil until it reaches 300˚F (150˚C). This will normally take around 5 minutes.

Then remove the pan from the heat and add the vanilla and baking soda to the mixture. You'll need to whisk this quickly to combine as you do this, the mixture will start to bubble and expand. Do not overmix as it only takes about 5 seconds in total.

Next, get a spatula and transfer the mix into the prepared baking dish and then lightly sprinkle it all over with the salt. Make sure to leave the pan and let it cool down completely. Leave this to set for around 2 hours.

After it has set, peel the parchment paper off the toffee and crack it to break it into large chunks. You'll need to keep doing this to break it up into bite-size pieces. make sure to keep any of the small bits that break off as well. You can keep this in an airtight container for up to 5 days.

To make the Honeycomb Cake you'll need to prepare an ice bath.

Next, place the sugar in a saucepan over medium-low heat. Then you'll need to shake the pot to spread the sugar just make sure not to touch it. Let the sugar melt and caramelize.

Try to be patient as this can take up to 10-15 minutes. Once all the sugar has dissolved and has turned an amber colour, you'll need to add half of the hot water and stir it to combine. Just be careful as the sugar will start to bubble and spit.

Then add the rest of the water and stir it to combine. Next, transfer the mixture to a bowl and put the bowl in the ice bath to let it chill quickly.

Next get a bowl to combine the pastry flour, baking powder and soda and then set aside.

In another bowl, whisk the eggs and vanilla extract. Then add in condensed milk and whisk the mixture to combine.

Sift in the flour mixture, then whisk until it becomes smooth. Don't forget to add the melted butter. Next, pour in the chilled sugar syrup and whisk this to combine. You'll need to strain the mixture into a clean bowl and then cover it to let it sit at room temperature for 1 hour.

Once the hour has passed you'll need to preheat the oven to 350˚F (180˚C).

Then Line an 8-inch (20 cm) round cake pan with paper and grease both the parchment and sides of the pan. Set this aside. When the batter has rested, you will need to whisk this briefly again to combine it and pour this mixture into the prepared cake pan.

Bake for about 30-35 minutes. Make sure the cake is no longer soft in the centre. You can test this by using a skewer or toothpick and should come out clean if it is done. You're looking for a dark golden brown colour. Let the cake cool down before taking it out of the pan.

As the cake cools it is time to make the hoey whipped cream. You will need to place all the ingredients into a bowl and whisk this until it reaches soft peaks. Normally it takes about 1-2 minutes with a hand mixer or 3-5 minutes if you're doing it by hand.

Then place this in the refrigerator until it is ready to use. Set a timer to make sure it is no more than 1-2 hours.

Once the cake mixture has cooled, you will need to slice it into wedges and serve. You can top this with a dollop of honey whipped cream and some of the toffee crumbles for an extra crunch.

If you have any leftovers then they can be stored at room temperature in an airtight container for up to 5 days.