Make a mayonnaise with the yolks and oil

Dissolve the sugar, cocoa powder and coffee powder/granules in the hot water. Pour this into the mayonnaise slowly.

Sieve together the flour and baking soda and add slowly to the mixture

Add the alcohol last.

Weigh at 1400g per tray
Bake at 180c for 8 minutes or until sponge bounces back

Add 300g cream to the pan and bring to the boil

Add the gelatine to the pan

Pour contents of pan over the dark chocolate and mix

Add 200g cold cream to the bowl and mix

Cling contents of the bowl (with cling film touching the ganache) and put in the fridge
Add ganache to mixer bowl and whip until it's firm
Ganache can be piped from a piping bag but it's better to weight out each layer

Add glucose and cream together in a saucepan and bring to the boil

Pour onto chocolate and hand blend until emulsified

Add butter and emulsify again

Add layer of chocolate on to the layer of sponge to stop it sticking to the base of the paper
Add first layer to the tray with frame around it
Add layer of whipped ganache and smooth out evenly with a palette knife
Place next layer on top
And repeat
Add greaseproof paper to the top layer and press down with a chopping board
Place in the freezer

Glaze your cake then allow to set
Cut you cake into the desired shape (small cake triangles or slices)
Pipe rosette of whipped ganache on top

note: it's easier to use the sponge from frozen to layer up