Classic Opera Cake
Luxurious Opera Cake with Coffee and Chocolate Layers
Ingredients:
For the Joconde (Almond Sponge Cake):
1 cup almond flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
4 large eggs
4 large egg whites
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar (for egg whites)
1/2 teaspoon cream of tartar
For the Coffee Syrup:
1/2 cup water
1/4 cup granulated sugar
1 tablespoon instant espresso powder
For the Coffee Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
For the Chocolate Ganache:
1/2 cup heavy cream
4 oz dark chocolate, finely chopped
1 tablespoon unsalted butter
For the Chocolate Glaze:
4 oz dark chocolate, melted
1 tablespoon vegetable oil
Directions:
Prepare the Joconde:
Preheat your oven to 400°F (200°C). Line two 11×17 inch baking trays with parchment paper and lightly grease them.
In a mixing bowl, whisk together almond flour, all-purpose flour, and the first portion of granulated sugar. Add the eggs one at a time, whisking until the mixture is smooth and pale.
In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the second portion of granulated sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the almond mixture in batches, ensuring not to deflate the batter. Stir in the melted butter.
Divide the batter evenly between the prepared trays and spread it out smoothly. Bake for 7-9 minutes, or until lightly golden and set. Let the cakes cool before gently peeling off the parchment.
Make the Coffee Syrup:
In a small saucepan, combine water and sugar over medium heat. Stir until the sugar dissolves. Remove from heat and stir in the espresso powder. Set aside to cool.
Prepare the Coffee Buttercream:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
Add the dissolved espresso and vanilla extract. Beat until fully incorporated and smooth.
Make the Chocolate Ganache:
Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl.
Let it sit for 1-2 minutes, then stir until smooth. Stir in the butter until glossy. Let the ganache cool slightly.
Assemble the Opera Cake:
Cut the Joconde into three equal rectangles. Place the first layer on a serving platter and brush generously with coffee syrup.
Spread half of the coffee buttercream over the cake, followed by the second cake layer.
Brush the second layer with coffee syrup and spread the ganache evenly over the top.
Place the final cake layer, brush with coffee syrup, and spread the remaining coffee buttercream on top.
Refrigerate the cake for at least 30 minutes to set.
Add the Chocolate Glaze:
Pour the melted chocolate glaze over the chilled cake, spreading it evenly to cover the top.
Let the cake chill until the glaze is set before serving.
Prep Time: 45 minutes | Cooking Time: 15 minutes | Total Time: 1 hour
Kcal: 400 kcal per slice | Servings: 12 slices
