Grease three 6-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
Sift all the dry ingredients into a large bowl and make a well in the centre.
In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
Add the warm coffee and continue to stir with the whisk until fully combined.
Divide the batter evenly into prepared cake pans. (I place each pan on a scale for even distribution - anal, I know...)
Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.
Remove from oven and allow to cool in pan for ten minutes before turning them out onto a cooling rack.
Once completely cooled, level and torte cakes.
To make the ganache:
Place chocolate in a medium bowl and set over a bain-marie to melt partially.
Add the glucose to a small pot and then add the cream. Bring to a light boil, stirring occasionally.
Pour the boiling cream mixture over the melted chocolate in three additions, stirring with a whisk until fully combined after each addition.
Allow to set at room temperature for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
Add ganache to the bowl of a stand mixer fitted with the paddle attachment and whip on low, until light and fluffy.
Fill and frost the cake, adding praline grains in two of the layers. Place in the refrigerator until ready to wrap.
Chocolate transfer wrap:
Temper the chocolate.
Cut a sheet of transfer to the hight and circumference of the cake.
Lay the transfer, printed side up, onto a flat, clean surface.
Pour chocolate onto the transfer sheet and use a large offset spatula to spread an even, thin layer. Allow to set for a couple minutes, depending on the temperature conditions in your home.
Assembly
Remove the cake from the refrigerator and set it on a flat, even surface.
Lift the chocolate covered transfer sheet by the corners and with one edge flush with the base of the cake, wrap the cake.
Be careful not to rub the transfer sheet with your hands, use a smoother to help the wrap adhere to the cake. The heat from your hands can melt and smudge the design.
Allow to set completely then peel away the plastic backing from the chocolate.
Trim the to edge with a sharp knife, if needed and top with chocolate flakes.
Best enjoyed at room temperature and within a week.