Happy birthday my friend: Coffee whole wheat entremets

This year I had a chance to make the birthday cake for my friend ^^.

 Because I wanted to be special so I used a lot of time for choosing the recipe. Finally I found this one, the coffee flavored entremets that made from whole wheat genoise. 
The taste is so intense, each bite is full of rich coffee flavor cream, and sweet chocolate taste. The texture of the cake is not simple, and it's the most important thing that I have to warn you ^^. you need to sprinkle the cake with a lot of syrup and "The cake needs time to rest overnight before eating, the whole wheat flour will be softened from syrup". Because when I assembled it, I really wanted to  try it, and I was disappointed, the cake is dry and too much texture. But my friend insisted me that I should give her this special cake, so I did. When my friend ate it, she called me by the phone and told me that the cake is soooooooo delicious, and told me to eat the cake again. Yes, the texture was right, not dry and very delicious, hehe. 
Now, I'm so happy with this cake, and I hope that you will love it too.

Coffee whole wheat entremets

Makes 10x25cm  

Genoise au Cafe
250g .............................. Eggs
125g ............................... Light brown sugar
100g .............................. All purpose flour
25g ................................. Whole wheat flour
62g ................................. Almond powder
62g ................................. Unsalted butter, melted
10g ................................. Instant coffee granules
10g ................................. Rum

Coffee chocolate cream
70g ................................. Whipping cream (A)
3.7g ................................  Instant coffee granules
15g ................................. Honey
150g ............................... Milk chocolate
190g ............................... Whipping cream (B)

Crème au beurre au cafe
100g ............................... Light brown sugar
35g .................................. Water
40g .................................. Egg yolks
200g ............................... Unsalted butter
......................................... A pinch of salt
7.5g ................................ Instant coffee granules
10g ................................. Rum
25g ................................. Coffee liquor (Kahlúa)

Coffee syrup
150g .............................. Simple syrup
50g ................................ Coffee liquor (Kahlúa)

Milk chocolate glaze 
250g ............................... Whipping cream
35g ................................. Glucose syrup 
28g ................................. Granulated sugar
15g ................................. Cocoa powder
35g ................................. Honey
7.5g ................................ Gelatin sheets
100g ............................... Milk chocolate

Decoration
 ........................................ Chocolate coated almond
......................................... Dark and white chocolate  curls

Preheat the oven to 180°C. 

Line 28m x40cm pan with baking paper.

Sift the flours, almond powder, set aside.
Mix the Instant coffee granules with rum, stir until coffee granules melt.

 Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage). Add the rum mixture fold to combine.

Pour about 1 cup of  egg mixture into melted butter, fold to combine.

Fold the flour mixture into the egg mixture, then fold the butter mixture into the batter.

Pour into the prepared pan.

Bake for 25-30 minutes.

Let it cool completely over a wire rack.

Make Coffee chocolate cream:

Boil whipping cream (A) and mix in the Instant coffee granules, and pour into the milk chocolate bowl, stir until melt. If the chocolate doesn't melt completely, place over a bowl of hot water, and stir until melt.

When the chocolate melts and the mixture cool completely, stir in the whipping cream (B). Refrigerate over night.

Make Crème au beurre au cafe:

Make Crème au beurre following the method here. 
Mix the Instant coffee granules with rum and Coffee liquor (Kahlúa), and pour into the Crème au beurre, beat to combine.

Assemble the cake:
Cut the genoise into 3 pieces, slice 2 of them into 0.7cm thickness.

Beat Coffee chocolate cream until firm peaks form.

Place the thickest slice of genoise on a piece of baking paper and sprinkle with coffee syrup.
Spread the Crème au beurre au cafe over the cake.
Place another slice of cake over the Crème au beurre au cafe, and sprinkle with coffee syrup, and spread the Coffee chocolate cream over the cake.
Place last slice of cake over the Coffee chocolate cream , and sprinkle with coffee syrup, and spread the Crème au beurre au cafe over the cake.
Freeze the cake until firm.

Make the Milk chocolate glaze: 

Bloom the gelatin in cold water.
Melt the milk chocolate, by putting in a bowl over a pan of hot water (don't let the water touch the bowl).
Put other ingredients in a saucepan, place over low heat until boil.
Take the pan out of the heat, stir in the gelatin sheets, then mix in the melted milk chocolate.

When the cake is firm, trim the side of the cake and cover it with Milk chocolate glaze.
Cut into pieces and decorate as you like.

Happy birthday my friend: Coffee whole wheat entremets