Add the almond meal, powdered sugar and all-purpose flour to a medium sized mixing bowl and whisk to combine. Set aside.
Add the eggs and sugar to a large mixing bowl and use an electric hand beater or stand mixer fitted with a balloon whisk attachment. Beat on high speed until frothy, about 3 minutes.
Use a spatula to gently fold in half the dry ingredients. Drizzle in the melted and cooled butter and the remaining dry ingredients and fold, taking care to scrape from the bottom. Once there are no dry ingredients showing, stop mixing. The batter should be fluffy and thick.
Pour the batter into the cake tin and use a spatula to carefully spread around in an even layer. Bake for 10 minutes or until lightly golden. Take out of the oven and let it cool completey in the tin.
Coffee Syrup
Add all the ingredients into a small saucepan and stir. Bring to a boil, then simmer on low heat for 5 minutes, stirring occasionally. Take off the heat and allow to cool completely.
Chocolate Glaze
Microwave method – Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth.
Double boiler method – To make the chocolate glaze over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a
pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.
Once the glaze is made, allow to cool completely at room temperature to a soft spreading consistency. Set aside about 1/4 cup of chocolate glaze if you want to pipe words on your cake.
French Coffee Buttercream
Add the espresso powder and 1 tbsp boiling water to a small bowl and mix until well combined. Set aside to cool.
Add the egg yolks to a large mixing bowl and beat on high-speed using an electric hand mixer or a stand mixer fitted with a balloon whisk attachment. After about 6 minutes they will be thick and pale.
Add the water and sugar to a small saucepan and bring to a boil. Turn down to low heat and simmer for 5 minutes.
While the mixer is on high speed, pour the syrup into the eggs in a slow and steady stream. Allow to continue beating for 2-3 minutes until the mixture becomes thicker.
Add the softened butter 1 tbsp at a time while the mixer is still on high speed. It will begin looking curdled but will all come together to be a smooth frosting. Turn down to low speed and add the coffee mixture and continue mixing until well combined.
To Assemble
To trim the cake, cut a 4-inch long strip down one side of the cake from top to bottom. You’ll have one thin rectangle and one wider. Then cut both in half. Use a ruler to measure your strips before slicing.
Place your first layer of cake on top of a large chopping board. Brush with cooled coffee syrup. Add 1/2 of the buttercream and use an offset spatula to spread as evenly as you can.
Add the second layer of sponge on top and brush with coffee syrup. Add 1/3 of the chocolate glaze and spread evenly.
Add the third layer of sponge (it will be in two pieces) and brush with remaining coffee syrup. Add the second half of the buttercream and spread evenly. Allow to chill in the fridge for 10 minutes before adding another 1/3 of the chocolate glaze. Spread evenly and allow to chill completely for at least two hours or overnight.
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