Coffee butter cream
1.Preheat oven to 220°C/200°C fan-forced. Grease two 25cm x 30cm swiss roll pans; line bases with baking paper, extending paper 5cm over long sides.
2.Beat eggs, meal and sifted icing sugar in small bowl with electric mixer until creamy; beat in flour. Transfer mixture to large bowl; stir in butter. Beat egg whites in small bowl with electric mixer until soft peaks form; add caster sugar, beating until sugar dissolves. Fold into almond mixture, in two batches. Divide mixture between pans. Bake 7 minutes. Cool.
3.Make coffee butter cream. Stir the milk, sugar and coffee in small saucepan, over low heat, until sugar dissolves. Whisk yolk in small bowl; gradually whisk in hot milk mixture. Return custard to pan; stir over heat, without boiling, about 5 minutes or until thickened slightly. Cool. Beat butter in small bowl with electric mixer until light and fluffy; beat in custard.
4.Next make coffee syrup. Stir boiling water, coffee and sugar together in a small bowl.
5.Then make ganache. Stir cream, butter and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate until spreadable.
6.Cut each cake into a 20cm x 25cm rectangle and a 10cm x 25cm rectangle. Use a hot, dry knife, to trim edges from cake before slicing.
7.Place one of the large cake rectangles on baking-paper-lined tray; brush with half the coffee syrup then spread cake with half the butter cream. Refrigerate 10 minutes. Top butter cream with the two small cake rectangles, side-by-side. Brush tops with the remaining coffee syrup then spread with ganache. Top with remaining cake; refrigerate 10 minutes. Spread remaining butter cream over top of cake; refrigerate 3 hours.
8.Make the glaze. Stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth. While warm, quickly spread glaze evenly over cake and refrigerate for 30 minutes or until set.