The Real Coffee Cake

Directions

1. For the shortbread crust, using a paddle attachment, cream the butter and sugar together on medium speed until smooth and pale in colour, about 2-3 minutes.
2. Add the vanilla extract
3. Turn off the mixer and add the flour. Mix on low speed till just combined. Do not over mix.
4. On a lightly floured surface, roughly shape the dough together. Wrap tightly and refrigerate for minimum 3 hours before rolling. You can make the dough a day before as well and bake the crust next day.
5. Roll out the dough 1/4 inch thick and cut an 8inch round. Transfer to a parchment paper lined sheet pan. Chill at least 30 minutes.
6. Bake at 350F for 10-12 minutes or until golden brown. Cool completely.
7. For the ganache, bring the 100g of the heavy cream to a simmer. Place the chocolate in a stainless steel bowl. Pour the hot cream over the chocolate. Let it stand for 1 minute, then gently stir to blend. Keep stirring till all the chocolate pieces have melted. Strain and cool.
8. Cover the bowl with a plastic wrap and refrigerate overnight before using.
9. For the cake, preheat the oven at 350F. Butter one 8 inch cake pan and line it with a circular parchment paper.
10. Sift together the flour, cocoa powder, salt, baking soda and baking powder. Combine with 18 grams of the sugar in the mixer.
11. Combine the yolks, oil, water, vanilla extract and chocolate.
12. Using a whip attachment on medium speed, slowly add the liquid mixture to the dry ingredients. Once a paste forms, scrape down the sides of the bowl and continue adding the liquid mixture until all is incorporated. Beat for additional 2 minutes on medium speed.
13. Working quickly, in a clean bowl with clean whip attachment, whip the egg whites on medium speed until frothy. Gradually add the remaining 35 grams of sugar and the cream of tartar while continuing to whip. Whip until medium peaks form.
14. Fold one third of the beaten egg white mixture with the cake mixture. Gently but thoroughly, fold in the rest of the beaten egg white mixture.
15. Fill the pan with the mixture till not more than three fourth of the pan. Bake at 350F for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
16. Cool in the pan for 10 minutes, then unfold to cool on a cooling rack. Once completely cooled, wrap the cake with plastic wrap and refrigerate.
17. For the frosting, combine 78 grams of sugar and egg whites in the bowl of a stand mixer.
18. Combine the remaining 232 grams sugar with water in a saucepan. Cook till the mixture reaches 240F. Turn off the heat and let it cool.
19. Once the sugar syrup reaches 230F, start whipping the egg whites using a whip attachment on medium to high speed.
20. Once the egg whites reach soft peaks, stream in the hot sugar syrup mixture and continue whipping till the meringue reaches room temperature.
21. Once the meringue is cool, make the buttercream. Switch to the paddle attachment and gradually add the cubed butter one at a time on medium speed. Once the butter is added, the mixture may look curdled. Don't worry it will come together. Beat until smooth and light, about 5 to 8 minutes.
22. Combine the coffee granules with hot water. Stir until all granules have dissolved. Add the vanilla extract, dissolved coffee and coffee liqueur to the buttercream and continue beating till incorporated.
23. Make sure the shortbread crust is baked and cooled before the following steps.
24. Take out the ganache from the fridge and let it come to room temp.
25. For whip ganache, in the bowl of a stand mixer using a whip attachment, whip 100 grams of heavy cream and ganache till light and fluffy, about 5 minutes.
26. For assembly, slice two 1/2 inch layers from the cake.
27. Place the shortbread crust on a cardboard cake round. Coat the top with whipped ganache
28. Place one layer of cake on top. Moisten the cake layer with half of the coffee liqueur.
29. Coat with the coffee Italian meringue buttercream. Top with the second layer of cake and moisten with coffee liqueur.
30. Frost the cake using the remaining buttercream. Press the ground almonds onto the base of the cake.
31. The cake can be stored at room temperature for upto 3 days. Once refrigerated, bring out the cake 30 mins before serving to allow it to come to room temperature.