step 1
Preheat oven to 180 degrees C (350 degrees F).
step 2
Fill a saucepan with about three inches of water, and set to boil. Once boiling, place a large bowl on top (not touching the water), and add Dark Chocolate (1/2 cup).
step 3
Allow the chocolate to melt completely, stirring slowly, for about four minutes.
step 4
Add half of the illy® Classico K-Cup® Pods (4 Tbsp), and stir to combine. Let cool while making the batter.
step 5
Separate the Eggs (3).
step 6
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add Distilled White Vinegar (as needed).
step 7
Set to medium speed and whisk until foamy, about four minutes.
step 8
Add Granulated Sugar (2 Tbsp), and beat on high speed until glossy, about six minutes. Transfer egg whites to a separate bowl.
step 9
Place Unsalted Butter (1/2 cup) and Granulated Sugar (1/2 cup) in the now-empty bowl of the stand mixer, and cream together on medium speed for about four minutes.
step 11
Add Salt (as needed).
step 12
Add Vanilla Extract (as needed), and whisk on medium speed for one minute to combine.
step 13
The mixture should be light and fluffy.
step 14
Remove bowl from stand mixer, and sift in Almond Meal (1/3 cup).
step 15
Use a spatula to combine.
step 16
Add melted coffee and chocolate mixture.
step 17
Stir with a spatula to thoroughly combine.
step 18
Sift in a third of Cake Flour (1/3 cup). Stir gently to combine.
step 19
Carefully fold in a third of egg white mixture. Alternate adding remaining thirds of flour and egg whites, until all has been added.
step 20
Prepare a springform pan (about eight inches) by buttering and flouring, or spraying with cooking spray.
step 21
Pour batter into pan, and use a spatula to level the surface. Bake for 25 minutes.
step 22
While the cake is baking, prepare the ganache.
step 23
Melt Dark Chocolate (13 tsp) over a saucepan with simmering water. Stir until melted, about four minutes.
step 24
Take chocolate off heat. Add Unsalted Butter (1/3 cup) a tablespoon at a time, and stir to combine.
step 25
Add Salt (as needed).
step 26
Place ganache in fridge to chill for half an hour, or until set.
step 27
Remove cake from oven, and set on a cooling rack to cool completely, about two hours.
step 28
Frost cake with ganache frosting in desired pattern.
