Ingredients:
For the Joconde Sponge Cake:

6 large eggs
2 large egg whites
200g almond flour
200g powdered sugar
50g all-purpose flour
30g unsalted butter, melted
30g granulated sugar

For the Coffee Syrup:
120ml water
100g sugar
2 tbsp strong coffee or espresso

For the Coffee Buttercream:
150g sugar
50ml water
3 large egg yolks
250g unsalted butter, room temperature
2 tbsp coffee extract or espresso

For the Chocolate Ganache:
200g dark chocolate, chopped
200ml heavy cream

For the Chocolate Glaze:
150g dark chocolate, chopped
50g unsalted butter

Instructions:

1. Prepare the Joconde Sponge Cake:

Preheat the oven to 220°C (430°F). Line three baking sheets with parchment paper.

In a large bowl, whisk together the almond flour, powdered sugar, and eggs until light and fluffy.

Sift in the all-purpose flour and fold gently to combine.

In a separate bowl, whisk the egg whites with granulated sugar until stiff peaks form.

Gently fold the egg whites into the almond mixture, then stir in the melted butter.

Spread the batter evenly over the lined baking sheets. Bake for 5-7 minutes until golden brown and just set.

Let the cakes cool completely.

2. Make the Coffee Syrup:

In a saucepan, combine water and sugar, and bring to a boil.

Stir in the coffee or espresso and let it cool.

3. Prepare the Coffee Buttercream:

In a saucepan, bring the sugar and water to a boil until it reaches 115°C (240°F) on a candy thermometer.

In a mixer, beat the egg yolks until pale and fluffy. Slowly pour the hot sugar syrup into the yolks while mixing at a low speed.

Continue beating until the mixture cools down.

Gradually add the softened butter, beating until the buttercream is smooth. Mix in the coffee extract.

4. Make the Chocolate Ganache:

Heat the heavy cream until simmering, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth.

Allow the ganache to cool slightly to a spreadable consistency.

5. Assemble the Cake:

Place one layer of the joconde sponge on a flat surface. Brush it generously with the coffee syrup.

Spread half of the coffee buttercream evenly over the cake.

Add the second layer of sponge, brush it with syrup, and spread the chocolate ganache on top.

Place the third sponge layer, brush with more syrup, and top with the remaining coffee buttercream.

Smooth the top and refrigerate for 30 minutes to set.

6. Make the Chocolate Glaze:
Melt the chocolate and butter together until smooth. Allow it to cool slightly before pouring.

7. Finish the Cake:

Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Let the glaze set for a few minutes.

Use a hot knife to trim the edges for a clean, sharp finish.

Final Step:
Chill the cake in the fridge for at least an hour before slicing and serving. The distinct layers of coffee-soaked sponge, rich buttercream, and smooth ganache should be perfectly visible and balanced in flavor.

This cake requires precision, patience, and careful attention to detail, but the result is an exquisite, multi-layered masterpiece!