Opera Cake
Classic French Opera Cake with Coffee Buttercream and Chocolate Ganache
Ingredients:
For the Joconde Sponge:
6 large eggs
1 cup almond flour
1 cup powdered sugar
1/4 cup all-purpose flour
3 large egg whites
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
For the Coffee Syrup:
1/2 cup water
1/3 cup granulated sugar
2 tablespoons instant coffee granules
For the Coffee Buttercream:
1/2 cup granulated sugar
1/4 cup water
3 large egg yolks
1 cup unsalted butter, softened
1 tablespoon instant coffee granules
For the Chocolate Ganache:
8 oz dark chocolate, chopped
1/2 cup heavy cream
For the Chocolate Glaze:
6 oz dark chocolate, chopped
1/4 cup unsalted butter
Directions:
Make the Joconde Sponge:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together the almond flour, powdered sugar, and all-purpose flour.
In another bowl, beat the eggs until light and frothy, then fold in the dry ingredients.
In a separate bowl, whisk the egg whites with granulated sugar until stiff peaks form, then gently fold them into the egg mixture.
Stir in the melted butter and mix until just combined.
Divide the batter between the prepared baking sheets and spread evenly. Bake for 10-12 minutes or until golden. Let the sponge cool completely.
Prepare the Coffee Syrup:
In a small saucepan, combine the water, sugar, and instant coffee granules. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool.
Make the Coffee Buttercream:
In a small saucepan, combine the sugar and water, and bring to a boil until it reaches 240°F (115°C) on a candy thermometer.
In a separate bowl, beat the egg yolks until thick and pale, then slowly pour in the hot syrup while continuing to beat.
Add the softened butter, one piece at a time, beating until smooth and creamy. Dissolve the coffee granules in a small amount of hot water, then mix into the buttercream.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it begins to simmer, then pour it over the chocolate.
Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before using.
Assemble the Opera Cake:
Place one Joconde sponge layer on a serving plate and brush generously with coffee syrup.
Spread half of the coffee buttercream over the sponge, then top with another sponge layer. Repeat the process, adding the remaining buttercream and another sponge layer.
Pour the cooled chocolate ganache over the top, spreading it evenly. Chill the cake in the refrigerator for at least 30 minutes.
Finish with Chocolate Glaze:
Melt the chocolate and butter together in a double boiler until smooth. Pour the glaze over the chilled cake, allowing it to set before slicing.
Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes + chilling time
