Almond chocolate coffee cake (Printable Version)

Layered almond sponge cake paired with smooth chocolate ganache and coffee-flavored buttercream.

# Ingredients Required:

→ Dry Ingredients

01 - 100 grams almond flour
02 - 20 grams unsweetened cocoa powder
03 - 150 grams granulated sugar

→ Eggs

04 - 4 large eggs

→ Buttercream

05 - 115 grams unsalted butter, softened
06 - 60 milliliters coffee liqueur or strong brewed coffee
07 - 100 grams powdered sugar

→ Ganache

08 - 115 milliliters heavy cream
09 - 113 grams dark chocolate, 70% cacao

# Guide to Cooking:

01 - Preheat the oven to 175°C and grease a baking pan, lining it with parchment paper.
02 - In a bowl, sift together almond flour and unsweetened cocoa powder to ensure even mixing.
03 - Beat the egg whites until soft peaks form, then gradually incorporate granulated sugar until stiff peaks develop.
04 - Gently fold the whipped egg whites into the almond flour and cocoa powder mixture, preserving the airiness.
05 - Pour the batter into the prepared pan and bake for 15 to 20 minutes until set. Allow the sponge layers to cool thoroughly.
06 - Heat heavy cream until simmering, then pour over chopped dark chocolate. Stir until the mixture is smooth and glossy.
07 - Beat softened butter with powdered sugar until creamy, then blend in the coffee liqueur or brewed coffee.
08 - Slice the cooled sponge into three equal layers, soak each with coffee syrup, and layer alternately with buttercream and ganache.

# Extra Suggestions:

01 - Ensure egg whites are free from yolk to achieve maximum volume when whipped.
02 - Cooling the sponge completely before assembly prevents melting of the creams.

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