Spray a large, rimmed baking sheet with nonstick baking spray and set it aside.

To make the coffee crunch honeycomb, place the sugar, coffee, and corn syrup into a deep pan and attach a candy thermometer.

Place the pan over medium-high heat, stirring occasionally with a rubber spatula for about 10
minutes or until the mixture reaches 270°F/132°C (soft crack stage).

Once the mixture in the pot reaches 270°F/132°C, increase the heat to high and constantly stir
the mixture until it reaches 305°F/152°C (hard crack stage).

Remove the pan from the stove and immediately and quickly stir in the baking soda. WARNING! The mixture will expand and rise in the pan but will decrease in size after a few seconds.

Pour the mixture onto the prepared baking sheet and leave it to cool for one hour.

When cooled, break the coffee crunch honeycomb into pieces using a rolling pin or meat mallet. Set pieces aside while you make the cake.

Preheat the oven to 180°C/350°F/Gas 4. Spray 2 (9-inch) cake pans with nonstick baking spray.

Place the cake mix, eggs, butter, and milk into a mixing bowl and beat until combined and smooth.

Divide the batter between the two cake pans and bake in the oven for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Leave to cool in the pans for 5-10 minutes before transferring to a wire rack to cool completely before decorating.

To make the coffee frosting, use an electric standing or handheld mixer to beat the butter, powdered sugar, heavy cream, and cold espresso until it is creamy, fluffy, and can hold a peak.

Scoop 1 cup of the coffee frosting into a piping bag fitted with a star tip and set it aside.

To build the cake, use a cake leveler to remove the dome from each cake layer (or use a large knife) to level the cakes.

Smear a little frosting onto the center of a 10-inch cake board and place the first layer on top to hold it in place.

Scoop ¾ cup of frosting on top of the first layer and spread out evenly. Place the second cake layer on top.

Add a thin layer of frosting (using any of the frosting that has oozed out from placing the layers together) to create a crumb coat around the sides and top of the cake. Place into the refrigerator for 30 minutes, then use the remaining frosting to cover the cake completely. Place back in the refrigerator for another 30 minutes.

To make the chocolate ganache, place the chocolate chips into a bowl and set it aside.

Place the cream into a small pan and bring to a simmer over medium-high heat.

Pour the warmed cream over the chocolate chips and allow to sit for a minute before whisking until smooth. Pour into the squeeze bottle. Set it aside.

To decorate the cake, pipe a small amount of frosting onto coffee honeycomb crunch pieces and randomly place them around the sides of the cake.

Using the squeeze bottle of chocolate ganache, go around the top edge of the cake and squeeze drips to drop down the sides of the cake.

Pipe swirls of frosting around the top of the cake and drizzle some more chocolate ganache over each swirl.

Place a piece of coffee crunch between each frosting swirl.

Allow the ganache to set before slicing and serving. Enjoy!