Pre-heat the oven to gas mark 4 (160 C), and line two 6 inch cake tins with grease proof paper.

In a large bowl, whisk together the butter, sugar until soft.

Beat in the eggs one at a time until and beat well until the mix is creamy and pale.

Sift the cocoa powder, flour and salt into the bowl and fold through until fully incorporated.

Pour the cake mix into the two tins and bake for 35-45 mins or until springy to the touch and a skewer comes out clean.

Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.

Once completely cooled, make the ganache by gently heating the cream until it's almost at a simmer.

Take it off of the heat and add in all of the chocolate and stir.

Keep stirring allowing the heat of the cream to melt the chocolate.

If the chocolate stops melting you can heat the mixture over a bain marie or in the microwave no more than 30 seconds at a time.

Once smooth and glossy, sandwich the two cakes together with the ganache.

Pour half of the ganach over the cake and smooth around the edges.

Leave for a minute or two until firm and repeat.

Finish by topping with the honeycomb.