This cake has a layer of thin almond sponge cake filled with coffee buttercream but in the center is a layer of chocolate ganache and on top is a layer made of chocolate ganache. In a bowl, ad your chocolate chips and hot cream then gently melt them together. To make the almond sponge cake, add two egg yolks and one hile egg at room temperature in a stand mixer add sugar then beat until it is pale and has doubled in volume. In a separate bowl, add in ground almonds and then sift in cake and pastry flour then stir that to combine.
Take the two whites from the yolks and whip with two tablespoons of sugar until they form a nice peak then fold in the whites into the yolks mixture. Fold in the flour and almonds until well combined then pour in a baking sheet, they need to be spread over a thin layer and the pan size is about 11 by 17 inches. This style of cakes suits a hot oven, bake in a preheated 400 degrees oven for 8 minutes to bake. Once cooled completely, cut the cake sheet into three and place the first layer on your working surface and cost it with melted chocolate and spread it evenly. Pop that in the fridge to set while getting the coffee buttercream ready.
Get two egg whites separated and while whipping, add in two tablespoons of sugar just to get the whites foamy. Once the chocolate has set on the first chocolate layer, remove from the fridge and turn it upside down and then brush with coffee syrup then add buttercream and spread it evenly Place the second layer of the cake and then brush it with the syrup. Spread the layer with chocolate ganache then the final layer of the sponge cake and brush with coffee syrup.
Pipe the remaining buttercream on top and the final layer is the ganache glaze. Pour the chocolate ganache over the buttercream and then refrigerate just to set the glaze and the filling. Trim the edges of the cake and that will reveal the beautiful layer within. Cut the cake into equal sizes and serve.
- 2 large eggs, separated and at room temperature
- 1 large whole egg, at room temperature
- 1/4 cup + 2 Tbsp (75 g) sugar
- ⅔ cup (80 g) ground almonds
- 6 Tbsp (48 g) cake and pastry flour, sifted
Ganache Layer & Glaze;
- 1 cup (250 ml) whipping cream
- 8 oz (225 g) bittersweet chocolate, chopped
- 2 oz (55 g) coating chocolate OR chocolate chips
- 2 Tbsp (30 ml) vegetable oil
- 2 egg whites, at room temperature
- 2 Tbsp + 1/2 cup (125 g) sugar
- 1 cup (225 g) unsalted butter, at room temperature
- 1 Tbsp (15 ml) coffee extract
- 1 tsp (5 ml) vanilla extract
- ½ cup (125 ml) hot coffee
- 3 Tbsp (36 g) sugar
- 1 ½ oz (42 g) coating chocolate, melted
- 6 chocolate covered coffee beans
- Preheat the oven to 400 F (205 C) and line an 11-x-17-inch sheet pan with parchment paper.
- Whip the 2 egg yolks and the whole egg with the ¼ cup of sugar until it is thick, pale and holds a ribbon when the beaters are lifted. In a separate bowl, stir the ground almonds and flour together.
- In another bowl, whip the 2 egg whites until foamy, then slowly add the remaining 2 Tbsp of sugar, whipping until they hold a soft peak when the beaters are lifted.
- Fold the whipped whites into the yolks in 2 additions, then fold in the almond mixture.
- Spread this evenly over the prepared sheet pan, ensuring that the batter is as level as possible.
- Bake the cake for about 8 minutes, until golden brown and allow to cool. Once cooled, the cake make dry a bit – that is expected.
For the ganache;
- Heat the cream until it just begins to simmer and then pour this over the 8 ounces of chopped chocolate.
- Let this sit a minute, then gently stir with a spatula starting at the center and widening the circles until the chocolate has fully melted and the ganache is smooth. Set aside to cool to room temperature.
For the buttercream;
- place the egg whites in a bowl and whip with the 2 Tbsp of sugar until just past foamy.
- Place the remaining ½ cup of sugar in a small pot with 2 Tbsp of water and bring to a full boil over high heat, boiling until the sugar hits 240 F (115 C) on a candy thermometer.
- With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it down the side of the bowl, then increase the speed and whip until the whites have cooled to room temperature, about 4 minutes.
- While beating, add the butter a few pieces at a time until combined.
- While adding the butter, if it appears that the buttercream is not fluffy or seems curdled, not to worry – simply keep adding the butter, continue to beat and it will come together.
- There is no risk of overbeating. Add the coffee extract (or espresso) and the vanilla and use at room temperature.
For the coffee syrup;
- Stir the coffee and sugar together until the sugar dissolves.
For the assembly;
- Remove the sheet of cake and cut into three rectangles (about 6-x-11-inches).
- Brush the bottom of one of the layers with the melted coating chocolate and let this set until firm.
- Place this layer, chocolate-side down onto a flat cake board or platter.
- Brush the layer with coffee syrup, then spread half of the butter cream on top.
- Top this with a second cake layer, brush it with syrup and now spread two-thirds of the cooled (but still spreadable) ganache layer over the cake.
- Place the final cake layer over the ganache, brush it with syrup and spread the remaining half of the buttercream on top.
- For the ganache glaze, re-warm the remaining one-third of the ganache, adding the coating chocolate and vegetable oil, stirring until smooth.
- Spread this over the top of the cake (but not the sides), and chill until set, about 2 hours.
- Before serving, trim the sides away to reveal clean layers, then slice into 6 rectangle portions.
- If you wish, pipe a little coffee buttercream on top of each and place a coffee bean on top.