Ready.
Set.
Make.

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Ingredients

Serving Size: 1 cake

Directions

Serving Size: 1 cake

Place chocolate chips in large bowl. Heat evaporated milk in small saucepan over medium heat until a gentle simmer and then pour over chocolate chips. Let sit until chocolate melts and then stir until smooth – set aside.
Combine all ingredients in bowl of electric mixer and whip until fluffy, about 3-5 minutes. Add more icing sugar if necessary to achieve a spreadable texture. Set aside.
Combine ingredients. Set aside.
Preheat the oven to 400°F

Combine the flour and almonds in small bowl. Meanwhile, beat the yolks, egg and 4 tbsp (60mL) sugar on high speed of electric mixer until thick and light in colour, about 4 minutes.

In a separate bowl, whip the egg whites until foamy and gradually add the remaining tbsp. (15mL) of sugar. Whip until soft peaks form. Fold the egg whites into the yolk mixture and then fold in the almond and flour mixture. Spread in prepared pan. Bake 8-10 minutes or until cake is golden. Invert cake onto cooling rack. Carefully remove parchment and cool.

Using a ruler, cut the cake into 3 equal rectangles that will be the layers. Place one layer on cake plate. Brush with coffee syrup. Divide coffee icing in half and spread bottom layer ½ of coffee buttercream icing.

Top with second layer of cake, brush with sweetened coffee and top with ¾ of cooled ganache making sure that it doesn’t drip down the sides.

Top with remaining cake layer, brush with sweetened coffee, spread with remaining coffee icing and top with remaining ganache. Chill until set – at least 2 hours.
To serve, trim the sides to remove any mistakes!
Ganache
Coffee Icing
Sweetened Coffee
Almond Sponge Cake
Preheat the oven to 400°F. Grease a 10 x 15-inch jelly roll pan (with sides) and line with parchment paper.