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 additional buffer helps quite a bit) 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 by them within the bowl. Operating the mixer the entire time, sprinkle in salt, then 1 1/2 tablespoons (20 grams) of the sugar. Improve the pace and beat the egg whites till shiny, stiff peaks kind, 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 gentle in coloration and texture and and thickened ripples kind within the batter because the whisk strikes by the bowl, about 8 to 10 minutes. For those who’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 truffles till they’re set, about 9 to 13 minutes. Switch truffles to cooling racks and allow them to cool fully within the pan. Nonetheless, I wish to run a skinny knife rigorously across the cake’s sides earlier than it cools because it tends to stay, even when greased nicely.
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 smooth 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 inserting 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 after the other. The combination might start to look curdled – that is regular, it will likely be high-quality. When all the 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 components of the cake! The following two elements 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 rapidly by setting this bowl over a bigger bowl partially stuffed 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 just a little in need of 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 truffles to verify they’re not caught and use the parchment beneath to kind of yank the primary cake, parchment and all, onto a reducing board. Use a ruler (you’ll thanks later as a result of evenly reduce layers want much less trimming) to evenly divide the cake layer into thirds, reducing by 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 rigorously 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 can 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 whole cake. You need to repeat this course of two extra instances — with 4 extra cake layers, 2/3 of the remaining chocolate, and all the 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. For those who’d like to brighten the highest, maintain again 2 tablespoons of the chocolate to pipe what you want. It’s conventional to put in writing “opera” on top. I, uh, wrote “smitten.” Completely satisfied 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 might be unprecedented in my condominium. I believe it might additionally freeze properly, as soon as agency sufficient to wrap tightly in plastic.
Extra Notes:
- “Deb, why don’t we simply flip the truffles out of the pan onto a cooling rack after which take away the parchment paper off the again of the truffles, as we’d with a daily layer cake?” As a result of the truffles are SO sticky. I did it this fashion a number of instances and it created an additional pointless headache to then attempt to take the cake off the rack with out dropping half of it.
- Don’t need to use alcohol within the soaking syrup? No worries, simply use additional espresso.
