Crunchy Almond, Chocolate and Caramel Cake

Ingredients

• Ganache

  • 7 oz (200 g) 70% dark chocolate, chopped
  • 2/3 cup (150 ml) 35% heavy cream
  • 2 tbsp (30 ml) honey
  • 3 tbsp unsalted butter, at room temperature

• Almond Meringue (Dacquoise)

  • 1/2 cup (65 g) lightly packed almond flour
  • 1/4 cup (35 g) icing sugar
  • 1/2 cup (105 g) sugar
  • 2 egg whites

• Cake

  • 2/3 cup (140 g) lightly packed brown sugar
  • 2/3 cup (100 g) unbleached all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1 oz (30 g) 70% dark chocolate, melted
  • 3 tbsp (45 ml) vegetable oil
  • 1 egg yolk
  • 1/4 cup (60 ml) milk
  • 1/4 cup (75 ml) boiling water

• Caramel Buttercream

  • 1 egg yolk
  • 1/2 cup (105 g) sugar
  • 1/4 cup (60 ml) water, warm
  • 1 tbsp (15 ml) corn syrup
  • 1/2 cup (115 g) unsalted butter, diced and left at room temperature for 20 minutes