Ingredients
1 1/2 cup/330ml buttermilk
2/3 cup/100g clarified butter/ghee, melted
1 cup/200g vanilla sugar
1 tsp vanilla extract
1 1/2 tsp apple cider vinegar
3/4 tsp baking soda
1 1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups/ 180g all-purpose flour
3/4cup 115g whole almonds
1 tbsp instant coffee powder
Method
Preheat the oven to 180C for 8 minutes.
Divide an 8 X 8" tin into two halves using foil—line with butter paper.
In a large bowl, whisk together the buttermilk, ghee and sugar for 2-3 minutes.
Whisk in apple cider vinegar, baking soda, baking powder and salt and stand for a few minutes until bubbly.
Grind the almonds with the flour.
Whisk into the mixture, then divide the batter into 2.
Leave one vanilla and add instant coffee powder to the second.
Turn the batter into the divided tin and bake for 25-30 minutes.
Cool completely, chill for an hour.
Chocolate ganache
75g cream, 25%
50g dark chocolate
Method
Warm the cream and pour over the chocolate.
Stand for 5 -7 minutes, then stir until smooth.
Rest at room temperature until it reaches a spreadable consistency.
Chocolate Plastique {for covering}
Ingredients
325g dark 54% chocolate
130g corn syrup
Method
Melt chocolate and whisk in corn syrup until well mixed in.
Transfer to Ziploc and rest overnight.
Knead until smooth. Roll out thin to cover the sponge.
Slice each sponge into two long slices.
Sandwich the slices with chocolate ganache, then wrap the cake in chocolate plastique.
Indent the surface with a crisscross pattern, and add silver dragees. Top with a chocolate rose.