Make the cake: Warmth your oven to 350°F (175°C). Line the underside of two 9×13-inch pans with parchment paper and coat the parchment paper (sure, this further buffer helps loads) and the uncovered sides of the pan with nonstick spray.
In a mixer bowl fitted with a whisk attachment, whip the 4 egg whites on medium pace till they’re midway thickened — they need to look white, foamy, and present some streaks because the whisk strikes via them within the bowl. Operating the mixer the entire time, sprinkle in salt, then 1 1/2 tablespoons (20 grams) of the sugar. Enhance the pace and beat the egg whites till shiny, stiff peaks type, about 2 minutes extra. Scoop the whipped egg whites right into a second bowl for now, and return the empty mixing bowl to the electrical mixer. [No need to wash the bowl or whisk here.]
Add 4 entire eggs and remaining 3/4 cup (150 grams) sugar to the empty bowl and whip collectively on excessive pace till mild in coloration and texture and and thickened ripples type within the batter because the whisk strikes via the bowl, about 8 to 10 minutes. If you happen to’re uncertain, it doesn’t harm to beat the combination a minute longer. Take away the bowl from the mixer and fold within the flour with a versatile spatula, adopted by the almond flour, half at a time. Lastly, fold within the whipped egg whites, being cautious to not deflate the batter.
Divide the batter between the 2 ready pans and unfold evenly with an offset spatula. Bake the muffins till they’re set, about 9 to 13 minutes. Switch muffins to cooling racks and allow them to cool utterly within the pan. Nonetheless, I wish to run a skinny knife fastidiously across the cake’s sides earlier than it cools because it tends to stay, even when greased effectively.
Make the buttercream: In a medium saucepan, mix 1/2 cup water and three/4 cup sugar, then flip warmth to excessive and boil, cooking (with out stirring) till combination reaches 238°F (114°C) (aka the comfortable ball sweet stage) and take away from the warmth.
In a mixer bowl fitted with a whisk attachment, beat egg yolks for two minutes on a medium-high pace to loosen them. With the mixer working, add the new sugar syrup to the yolks in a gradual, skinny stream (for those who can, goal for the center because the sugar syrup that lands on the perimeters of the bowl simply hardens there), beating till mixed. Add the espresso and beat till mixed. Let the combination cool to shut to room temperature. You’ll be able to hurry this alongside, as I wish to, by putting some ice packs across the mixing bowl and working the machine on low (so it cools evenly and never simply on the edges).
As soon as cool, with the mixer working, add items of softened butter, one by one. The combination could start to look curdled – that is regular, it is going to be superb. When the entire butter has been added, add the salt and beat on excessive pace till the combination comes collectively in a thick, creamy, silky buttercream that can put all different frostings to disgrace.
Congratulations, you simply completed the 2 peskiest parts of the cake! The following two components are a cinch.
Make the chocolate layer: Place chopped chocolate in a medium bowl. Deliver cream to simmer. Pour cream over, wait one minute, then whisk till chocolate has melted. You’ll be able to cool and thicken this shortly by setting this bowl over a bigger bowl partially crammed with ice water and whisking till the chocolate combination is nearly thick sufficient to unfold. Take away the bowl from the bowl of ice water. You’ll be able to cease somewhat wanting totally thickened as a result of it’ll proceed to agency up because it rests.
Make the syrup: Mix sugar and sizzling espresso, stirring till sugar is dissolved. Add brandy and put aside.
Assemble the cake: Run a knife (once more) across the cooled muffins to verify they’re not caught and use the parchment beneath to type of yank the primary cake, parchment and all, onto a reducing board. Use a ruler (you’ll thanks later as a result of evenly minimize layers want much less trimming) to evenly divide the cake layer into thirds, reducing via the parchment and all. Repeat with the second cake layer, creating 6 9-inch by (roughly) 4 1/3-inch rectangles of cake.
Choose up the primary cake layer and flip it briefly over onto the reducing board to peel the parchment fastidiously off the again. Place the primary cake layer in your serving plate. Don’t fear, the cake is sticky however flexible; it shouldn’t break however even when it did, no person could be the wiser when you patched it again collectively on the plate.
Brush generously with 1/6 of the soaking syrup, simply eyeballing the quantity. Unfold with 1/4 of the chocolate combination. Place the second cake layer with the parchment peeled off as earlier than on the chocolate layer. Brush generously with one other 1/6 of the soaking syrup. Unfold with 1/3 of the buttercream combination. You’ve simply accomplished the primary third of the full cake. You wish to repeat this course of two extra occasions — with 4 extra cake layers, 2/3 of the remaining chocolate, and the entire remaining buttercream. Switch this to the fridge for half-hour or a freezer for 10, simply till the buttercream on top is agency to the contact.
As soon as the buttercream on top is agency to the contact, unfold the remaining chocolate on top. If you happen to’d like to brighten the highest, maintain again 2 tablespoons of the chocolate to pipe what you would like. It’s conventional to jot down “opera” on top. I, uh, wrote “smitten.” Glad birthday works too!
To complete the cake: Let the cake relaxation within the fridge for a pair hours, or in a single day, in order that it’s agency and straightforward to trim. Earlier than you’re able to serve it, use a pointy serrated knife to trim the sides of the cake in order that good, clear stripes are seen. Serve instantly; you’ve waited lengthy sufficient!
Do forward: The cake retains within the fridge for five days, though it could be unprecedented in my house. I believe it could additionally freeze properly, as soon as agency sufficient to wrap tightly in plastic.
Further Notes:
- “Deb, why don’t we simply flip the muffins out of the pan onto a cooling rack after which take away the parchment paper off the again of the muffins, as we might with a daily layer cake?” As a result of the muffins are SO sticky. I did it this fashion a number of occasions and it created an additional pointless headache to then attempt to take the cake off the rack with out shedding half of it.
- Don’t wish to use alcohol within the soaking syrup? No worries, simply use further espresso.
