Crunchy Almond, Chocolate and Caramel Cake

«With its delicately piped ganache and buttercream teardrops, you’ll want to serve this dessert right away. BUT All the components can be made in advance: Just freeze the cake and refrigerate the buttercream and ganache for two to three days and store the almond meringue in an airtight container until you’re ready to assemble.» — Kareen, kitchen director