Café Mocha Amaretto Honey Crumble Cake

MochaCakeCrumble copy

This is a delicious cake that has been one family favorite.  You could eat the cake by itself, as it is that good! But you sure don’t want to miss out on the super smooth buttercream made with coffee, cocoa and amaretto flavors.

And the addition of the Honeycomb candy crumble just makes this cake extra decadent and addictive! IMG_7132IMG_7147







*Mocha Chiffon cake with super smooth mocha-amaretto Swiss meringue buttercream and honeycomb candy crumble.

Café Mocha Amaretto Honey Crumble Cake
Print Recipe
by Donna Moreno
3 8 inch round pans
3 8 inch round pans
Café Mocha Amaretto Honey Crumble Cake
Print Recipe
by Donna Moreno
3 8 inch round pans
3 8 inch round pans
Servings: 8 inch round pans
  1. Preheat oven to 325 F. Grease and flour 3 – 8” round pans.
  2. Sift flour, salt, 1 cup sugar and baking powder.
  3. Make well at the center of flour mixture and pour hot water. Beat with paddle attachment at medium speed for 3 minutes.
  4. Add yolks one at a time blending well after each addition. Add the vegetable oil
  5. In another bowl, beat egg whites & cream of tartar with wire whisk at medium speeduntil frothy. Add remaining sugar (1/2 cup) in 4 additions until stiff and glossy. Fold ¼ of beaten egg whites into batter. Fold mixture into egg whites gently.
  6. Cut and fold meringue into batter.
  7. Bake for 20 to 25 minutes. o the toothpick test by inserting a toothpick in the middle ofthe cake, if it comes out clean, cake is done.
  8. Turn upside down on rack to cool.
  1. Prepare your double boiler. Or if using a abowl over boiling water, prepare your saucepan of simmering water.
  2. In a heat proof bowl put the sugar and egg whites together and whisk for about 2 minutes. Set bowl over a saucepan of simmering water (water should not touch the bottom of the bowl). Whisk the egg and sugar micture until meringue is hot to the touch and you could no longer feel sugar granues when you touch the meringue.
  3. Remove bowl from heat and beat for 5 minutes with a hand mixer set to medium speed, or pour into a bowl of a stand mixer with a whisk attachment to mix.
  4. Add half of the butter and beat with a hand mixer (or paddle attachment for stand mixer) until smooth before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat again on medium-high for another 6 to 10 minutes to thicken.
  5. Dissolve cocoa and espresso/coffee granules in water, vanilla extract, and amaretto in a small bowl. Pour into the buttercream and beat for 2 minutes, scraping the sides at least once.
  6. Cover and set aside.
  1. In a large saucepan, gently combine the sugar and water then add the honey and corn syrup.
  2. Boil until amber colored and the sugar looks like caramel (300 F in a candy thermometer). *If you don't have a candy thermometer you could use the Cold Water Test Method. See Notes below.
  3. REMOVE from heat then add the vanilla and baking soda, and with a wooden spoon, stir in gently. It will foam up a lot.
  4. Pour the mixture gently onto a silpat or a piece of parchment paper or a well greased sheet pan. *Do not flatten on the pan or you'll end up with a solid sugar rocks and not airy, honeycomb.
  5. Let cool. Break into pieces.
  6. Store in an airtight container. I put it in this ziplock bag , then in another container. 🙂
  1. Layer the cooled cakes with the mocha-amaretto buttercream in between.
  2. Crumb coat the outside of the cake with buttercream and let is sit in the fridge for a few minutes.
  3. Start your decoration. Using an open star tip (I used Wilton 4B) or any other tip you might want to use, pipe a column of buttercream.
  4. Using a spatula or a spoon, flatten one end of the piped buttercream and smear like in the pic below. Do this until you cover the whole side of the cake.
  5. Do the same at the top.
  6. Add the crumbled honeycomb on top and you're all set with the cake.
  7. Now, put your hair down and enjoy the party! 🙂
Recipe Notes

*For the Honeycomb candy and you don't have a candy thermometer, you could use refer here on how to do a Cold Water Test method.

You need to reach a Hard Crack stage for the sugar (300-310F)

When syrup is dropped into cold water at the hard crack stage, it separates into hard brittle threads that when removed from the water cannot be bent without breaking. Used when making toffee, brittle, and hard candy.

This was originally posted in iFoodala Foodies.




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