This recipe will make a cake measuring 25 x 30 and yields about 25 portions.
Serve the cake at room temperature.
This coffee cream is less heavy than a traditional butter cream since some of the butter is replaced by the pastry cream.
Allow the chocolate ganache to cool down to room temperature or it will be too runny. Reheat if needed in the microwave to the right consistency.
Be careful when making the caramel: it is extremely hot.