Preheat oven to 180 degrees C (350 degrees F).
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)
Allow the chocolate to melt completely, stirring slowly, for about four minutes.
Add half of the
Coffee (1/4 cup)
, and stir to combine. Let cool while making the batter.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add
Distilled White Vinegar (1/4 tsp)
Set to medium speed and whisk until foamy, about four minutes.
Granulated Sugar (2 Tbsp)
, and beat on high speed until glossy, about six minutes. Transfer egg whites to a separate bowl.
Unsalted Butter (1/2 cup)
Granulated Sugar (1/2 cup)
in the now-empty bowl of the stand mixer, and cream together on medium speed for about four minutes.
Salt (1/4 tsp)
Vanilla Extract (1/4 tsp)
, and whisk on medium speed for one minute to combine.
The mixture should be light and fluffy.
Remove bowl from stand mixer, and sift in
Almond Meal (1/3 cup)
Use a spatula to combine.
Add melted coffee and chocolate mixture.
Stir with a spatula to thoroughly combine.
Sift in a third of
Cake Flour (1/3 cup)
. Stir gently to combine.
Carefully fold in a third of egg white mixture. Alternate adding remaining thirds of flour and egg whites, until all has been added.
Prepare a springform pan (about eight inches) by buttering and flouring, or spraying with cooking spray.
Pour batter into pan, and use a spatula to level the surface. Bake for 25 minutes.
While the cake is baking, prepare the ganache.
Dark Chocolate (1/4 cup)
over a saucepan with simmering water. Stir until melted, about four minutes.
Take chocolate off heat. Add
Unsalted Butter (1/3 cup)
a tablespoon at a time, and stir to combine.
Salt (1/4 tsp)
Place ganache in fridge to chill for half an hour, or until set.
Remove cake from oven, and set on a cooling rack to cool completely, about two hours.
Frost cake with ganache frosting in desired pattern.