To cut the cake, use either a fine serrated knife or a thin−bladed one. Make sure the knife is doing the work by moving it in a sawing motion without applying too much downward pressure; otherwise, the filling will ooze out. Once cut, you can then separate the slices into servings of four layers each. −−−−−−−−−− An off−set or cranked spatula or palette knife will make it easier to spread the ganache and coffee cream. −−−−−−−−−−
Cake layers can be made a day ahead; layer between baking paper in an airtight container. Cake is best assembled up to 3 hours ahead.