Monster Layer Cake
A failed opera cake turned into a tower of chocolate.
Servings 8
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
- Line one sheet pan with parchment paper and set aside. Preheat oven to 425 degrees Fahrenheit.
- Beat the egg whites in a bowl until they form soft peaks, then add sugar and beat until they are stiff and glossy.
- Beat the icing sugar, cocoa and eggs in another bowl until light and voluminous. Add the flour and beat until just combined.
- Fold the egg whites into flour mixture, then fold in the butter.
- Pour the batter into the prepared pans and bake for about 9 minutes. Cool completely and set aside.
Coffee Syrup
- Warm the water then stir in the sugar and coffee. Set aside until ready to use.
Coffee Butter Cream
- Dissolve coffee in water and set aside.
- Whisk sugar into egg whites over a simmering pan of water until hot to the touch, about 3-5 minutes.
- Beat until cool, about 5 minutes, then beat in the butter in 1-2 tablespoon chunks.
- Beat in the coffee and continue to beat until smooth and fluffy, about 5-10 minutes.
Chocolate Ganache
- Melt chocolate and 1 tablespoon cream in the top of a double boiler. Set aside and cool completely.
- Whip the 1/4 cup of cream until it is in stiff peaks, then fold it into the cooled chocolate ganache.
- Refrigerate until ready to use.
Dark Chocolate Glaze
- Melt all ingredients in the top of a double boiler.
- Let cool slightly and use immediately.
Assembling the Cake
- Cut the cake into equal pieces and set aside.
- Place one sheet cake onto your work surface or cake plate and moisten with the coffee syrup.
- Spread 1/2 of the buttercream over the cake, making sure to keep it an even layer (maybe not so even).
- Place another cake on top of the buttercream and moisten with more syrup.
- Spread the ganache over the cake.
- Place a third cake on top and again moisten with syrup.
- Spread remaining buttercream over the top of this cake.
- Place the final layer of cake on top, and pour the glaze over the top of the cake.
- Refrigerate for one hour before trimming the sides to get a smooth finish.