This cake has five parts:
1. Almond Sponge Cake
2. Coffee Buttercream Frosting
3. Chocolate Ganache
4. Coffee Syrup
5. Chocolate Glaze
Make the Almond Sponge Cake First.
2 Egg Whites
1 TB Sugar
1/2 Cup Ground Almonds
1/2 Cup Powdered Sugar
1 TB Cocoa Powder
1/4 Cup Flour
1 TB Butter, melted
Preheat oven to 400 degrees. Get a baking sheet with edges [18 inch x 36 inches] and grease with butter. Put down a piece of parchment paper and then grease that as well. Set aside.
Beat the egg whites until they form soft peaks. Add the sugar and beat until glossy. Grind the almonds in a food processor until they are fine. Mix the almonds, powdered sugar, cocoa and eggs together. Add the flour to the almond mix and bring together. Fold the egg whites into the flour mixture delicately. Last, fold in the butter and then pour into the baking sheet.
Bake for 5-7 minutes until spongy and set. Take out and let cool, peeling the parchment off once it’s okay to do so. You’ll know.
Then the Coffee Buttercream.
1/4 Cup Sugar
1 Egg White
1/3 Cup Butter
1 TB Nutella
1 TB Warm Water
1 TB Coffee Grains
Dissolve the coffee into the water and set aside. Make sure you have a strainer to extract the coffee at the end. Set up a double boiler on the stove. You’ll use this for the rest of the components.
Whisk the sugar and egg whites over the double boiler until gooey. Remove from heat and beat until it resembled marshmallows. Beat in the butter an then the nutella and coffee until it resembles a shiny frosting. Set aside.
1/4 Cup Dark Chocolate
1/2 TB Heavy Cream
1/8 Cup Heavy Cream
Over the double boiler, melt the chocolate and 1/2 TB heavy cream. While it’s melting, beat the other 1/8 Cup of Heavy Cream until it thickens and whips. Add the cooled chocolate to the whip and refrigerate until you need it.
1/3 Cup Water
2 TS Sugar
1 TS Coffee Grains
Dissolved the coffee and sugar in the water until it comes together, strain and set aside. You’ll use this to paint on the sponge cake.
Assemble the cake now and then make the glaze, because it will need to be poured on immediately.
You’ll assemble the cake as follows:
Bottom is the first layer of cake.
Paint on some coffee syrup.
Spread 1/2 of the buttercream on the cake.
Add the second layer of cake.
Paint on some more coffee syrup.
Spread all the chocolate ganache over the cake.
Add the third layer of cake.
Paint on coffee syrup for the last time.
Spread the last 1/2 of the buttercream on.
Place the last piece of cake.
Now make the Chocolate Glaze.
1/8 Cup Dark Chocolate
1 TB Heavy Cream
1/2 TB Honey
1 TB Butter
Water, as needed
Melt everything together in the double boiler. Make sure it’s runny enough to spread on it’s own, adding water if needed. You don’t want to touch it once you pour it all over the cake.
Pour the glaze on and let it cover the entire top and drip along the sides.
Place the cake in the fridge for at least an hour to set. Take out and trim the sides nicely.
Slice into either long slivers of cake or cubes and serve. This seems like it might take a long time to make, but it can be done in under an hour if you have everything set up and the double boiler ready to go for all of the frostings.