INGREDIENTS:

Cake:

• 4 egg whites
• 2 tablespoons sugar
• 1 1/3 cup all-purpose flour
• 1 1/3 cup icing sugar
• 1 1/3 tablespoons cocoa powder
• 4 eggs
• 1/3 cup flour
• 2 tablespoons butter, melted and cooled

Coffee Syrup:

• 1/3 cup water
• 1 tablespoons sugar
• 1 teaspoon coffee granules

Coffee Butter Cream:

• 1/2 cup sugar
• 2 egg whites
• 1 cup butter, room temperature
• 1-2 tablespoons warm water
• 1 tablespoons coffee granules

Chocolate Ganache:

• 8 tablespoons dark chocolate
• 1 tablespoons heavy cream
• 1/4 cup heavy cream

Dark Chocolate Glaze:

• 6 tablespoons dark chocolate
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoons honey

INSTRUCTIONS:

Cake:

1. Line one sheet pan with parchment paper and set aside. Preheat oven to 425 degrees Fahrenheit.
2. Beat the egg whites in a bowl until they form soft peaks, then add sugar and beat until they are stiff and glossy.
3. Beat the icing sugar, cocoa and eggs in another bowl until light and voluminous. Add the flour and beat until just combined.
4. Fold the egg whites into flour mixture, then fold in the butter.
5. Pour the batter into the prepared pans and bake for about 9 minutes. Cool completely and set aside.

Coffee Syrup:

1. Warm the water then stir in the sugar and coffee. Set aside until ready to use.
2. Coffee Butter Cream
3. Dissolve coffee in water and set aside.
4. Whisk sugar into egg whites over a simmering pan of water until hot to the touch, about 3-5 minutes.
5. Beat until cool, about 5 minutes, then beat in the butter in 1-2 tablespoon chunks.
6. Beat in the coffee and continue to beat until smooth and fluffy, about 5-10 minutes.

Chocolate Ganache:

1. Melt chocolate and 1 tablespoon cream in the top of a double boiler. Set aside and cool completely.
2. Whip the 1/4 cup of cream until it is in stiff peaks, then fold it into the cooled chocolate ganache.
3. Refrigerate until ready to use.

Dark Chocolate Glaze:

1. Melt all ingredients in the top of a double boiler.
2. Let cool slightly and use immediately.

Assembling the Cake:

1. Cut the cake into equal pieces and set aside.
2. Place one sheet cake onto your work surface or cake plate and moisten with the coffee syrup.
3. Spread 1/2 of the buttercream over the cake, making sure to keep it an even layer (maybe not so even).
4. Place another cake on top of the buttercream and moisten with more syrup.
5. Spread the ganache over the cake.
6. Place a third cake on top and again moisten with syrup.
7. Spread remaining buttercream over the top of this cake.
8. Place the final layer of cake on top, and pour the glaze over the top of the cake.
9. Refrigerate for one hour before trimming the sides to get a smooth finish.