My youngest wanted to enter a cake in the school summer fair and she decided on this. Looks very impressive but actually is suitable for a 10 year old to make so long as you help with the honeycomb.
Begin by making the cake layers. She did two vanilla and one chocolate layer (you can do malted using ovaltine rather than golden syrup in the sponge and icing).
She made one big batch of batter and then split it into two thirds and one thirds and continued.
Mix together 400g butter and 450g caster sugar until light and fluffy and then add in 6 eggs one at a time beating between each addition. Then add 450g plain flour and 4 tsp of baking powder. Add 100g of yoghurt (she used greek yohurt with honey). Then divide the mix - take out one third. Add to that third 25g cocoa powder and 100g dark melted chocolate (allow this to slightly cool before adding) and stir. To the remaining two thirds of the mix add 2 tsp vanilla extract and 2 tbsp golden syrup or maple syrup and stir.
Please the chocolate mix in a round 20cm spring based tin and split the vanilla one between two further tins (they need to be the same size). Bake for around 30 minutes at 180 degrees but keep checking. If they are not cooked through but getting quite brown put some foil on the top to stop it from browning further.
When cooked turn out too cool completed.
For the icing mix together 250g of butter and 325g icing sugar together with 3 tbsp golden syrup and 1 tsp vanilla extract until smooth. Then add another 325g icing sugar and 280g full fat cream cheese and whisk again.
To make the honeycomb put 200g caster sugar and 5 tbsp golden syrup in a pan over a medium heat. Do not stir it at all and just allow the sugar and syrup to melt and combine. When melted it will start to bubble. Watch carefully since it goes from caramel to burnt toffee quickly. After a minute or so bubbling add 2 tsp of bicarbonate of soda. This will bubble and is what creates the honeycomb. Stir as soon as you put it in and then pour onto a prepared baking tray lined with grease proof paper. Allow to flatten on the tray and leave for 30 mins to cool. When cold break into shards. If a child is making the cake this should be carefully watched/assisted.
When the cakes are cool you can assemble. Put a blob of icing on a board and put one of the vanilla cakes. then spread over a layer of icing and top with the chocolate cake. Then do the same and top with the vanilla cake. Cover the whole thing with a thin layer of icing. Don't worry if you see crumbs in this since this is the crumb layer. Put in the fridge for 30 mins to harden. Then put the remaining icing over it and smooth with a spatula and put in the fridge for 30 mins.
Finally you need the ganache layer. Heat 80g of double cream gently to bubbling and then pour over 100g dark chocolate in a bowl that is in small pieces. Mix it until it becomes smooth and allow to cool and thicken. You want it to be pouring consistency. Pour over the edge of the cake allowing it to drip down and then put the rest in the middle. Decorate with the shards and maltesers (cut some in half to show the honeycomb centre in line with the decorations).