Thierry Busset’s Ten Layer Coffee Chocolate Cake

Name: Thierry Busset’s Ten Layer Coffee Chocolate Cake
Yield: Serves 10-12
Cuisine: French
Ingredients: 100 g (3½ oz) liquid glucose; 500 ml (18 fl oz) whipping cream; 175 g (6¼ oz) dark chocolate (minimum 80% cocoa solids); 175 g (6¼ oz) dark chocolate (minimum 80% cocoa solids); 175 g (6¼ oz) dark chocolate (minimum 50% cocoa solids); 175 g (6¼ oz) dark chocolate (minimum 50% cocoa solids); 100 ml (3½ oz) Kahlua; 500 ml (18 fl oz) filter or cafetière coffee; 170 g (6 oz) caster sugar; 12 g (⅓ oz) butter, melted; 600 ml (1 pint) whipping cream; 250 g (9 oz) caster sugar; 120 g (4 oz) plain flour; 25 g (1 oz) cornflour; 20 g (¾ oz) cocoa powder; 5 eggs; 300 g (10½ oz) dark chocolate (minimum 70% cocoa solids); 50 g (1¾ oz) caster sugar; 50 ml (2 fl oz) water; 500 ml (18 fl oz) filter or cafetière coffee; 175 ml (6 fl oz) espresso or strong filter coffee; 175 ml (6 fl oz) espresso or strong filter coffee; 8 egg yolks; 300 g (10½ oz) dark chocolate (minimum 70% cocoa solids)

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Thierry Busset is an award-winning French pastry chef who, via a 10-year stint in London that included The Restaurant, Marco Pierre White where I worked with him, now runs a hugely successful high-end chocolaterie and pâtisserie in downtown Vancouver, Canada.

He says of this cake: ‘I started to make this cake at L’Auberge du Père Bise in the Haute Savoie, France, with my friend an

Ingredients

Americas
Europe
France
Canada
Vancouver
Vegetarian
Cake
Mediterranean

Ingredients

Method