This chocolate treat will be sure to tantalise your tastebuds. With an ump-ta-haws ganache topping, and crunchy honey-roasted pecans, this is one cake you need to try!
Preheat the oven to 180ºC.
Melt the butter and stir in the cocoa powder. Bubble it away for a minute before adding 120ml of hot water.
Mix together the sugar, flour, baking soda and a pinch of salt. Pour the butter and cocoa powder mix into the dry ingredients and fold together. Whisk together the buttermilk, egg and vanilla extract then combine it with the other mix.
Pour the cake mix into a lined baking tray. Bake the cake for 15 minutes, then remove the cake to cool and turn the oven down to 140ºC.
Snap the chocolate into smaller pieces in a bowl. Heat the double cream in a bowl in the microwave or a small pan and pour the almost boiling cream over the chocolate. Stir to melt the chocolate, then drizzle in the honey. Pour the ganache over the slightly cooled cake and leave at room temperature to set up.
Whisk the egg white until slightly frothy then whisk in the squeeze of honey and add the cinnamon and salt. Toss the pecans in the frothy sweetened egg white before scooping them out and laying on a non-stick baking sheet on a baking tray, removing as much white as possible.
Bake for 30 minutes in the now cooler oven. Rub the nuts once they've cooled to make sure they separate out and scatter them over the ganache topping on the cake. They will melt into the ganache then cool to set up and stick on the top.
Slice the cake to serve. Serves 16