Step 1

Preheat the oven to 375F (190C) and grease a 6" square cake pan (or as many as you have since you’ll need six layers) .

Step 2

In a large bowl, combine the almond flour, the 1/2 cup of granulated sugar, salt and whole eggs. Beat the mixture for 2-3 minutes, at high speed, until the color lightens and the batter looks fluffy.

Step 3

In a separate bowl, beat the 1/4 cup of granulated sugar with the egg whites, at medium high speed, just until stiff peaks form, 1-2 minutes. Don't over-whip (if you do, see the troubleshooting section).

Step 4

With a clean spatula, gently fold 1/3rd of the egg whites into the batter until it's fully incorporated. Fold in the second 1/3rd of the egg whites into the batter and then the last 1/3rd.

Step 5

Sift half of the flour over the batter, gently fold it in just until it's combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and gently fold it in until it's fully incorporated.

Step 6

Pour 1/6 of the batter into the prepared pan (about 3.5oz) and use an offset spatula to spread it evenly. Bake the cake for 7 seven minutes, on the middle rack, just until it releases from the edge of the pan a little and the cake springs back when you press on it.

Step 7

Invert the cakes onto a flat surface and then repeat with the rest of the batter. You should get 6 thin layers total.

Step 8

Brew the coffee and mix it with the sugar until the sugar dissolves. Set it aside to cool completely.

Step 9

Place the chocolate in a medium, heat safe bowl. Heat the cream in a small saucepan, over medium-low heat, just until it's simmering (not boiling).

Step 10

Pour the hot cream over the chocolate, cover the bowl and let it sit for 2 minutes. Stir the chocolate until the cream is fully incorporated. Cover the bowl and allow the chocolate ganache to cool completely to room temperature.

Step 11

Make 1 batch of French buttercream. Add in the coffee and vanilla, mixing just until they're fully combined.

Step 12

To assemble the cake, place the first layer on a flat surface and brush it generously with the coffee soak. Spread a layer of buttercream, about as thick as the cake layer itself, onto the cake.

Step 13

Top with another layer of cake and coffee soak and then spread a layer of chocolate ganache, about as thick as the cake. Repeat with the rest of the layers and then smooth out the edges as much as possible. Refrigerate the cake for 2-3 hours to let it set.

Step 14

Slice the edges off the cake to make them smooth and then with the rest of the buttercream, frost the outside of the chilled cake until it's fully covered. Refrigerate it for about an hour, until the buttercream feels firm and then make the chocolate glaze.

Step 15

Place the chocolate and oil in a small aluminum bowl. Place the bowl of chocolate on top of a small simmering pot of water (about ¼ -½ cup of water), to create a double boiler.

Step 16

Stir the chocolate frequently until it’s smooth and silky. Allow it to cool for about 5 minutes before pouring it on top of the cake.

Step 17

Place the cake in the fridge for a few minutes so the chocolate sets.

Step 18

To get clean slices, run a large serrated knife under hot water and dab the water off. So the chocolate doesn't crack, slowly go back n forth to create grooves into the chocolate before you press down and slice.