Description
Make a classic Opera Cake. This cake features layers of almond sponge cake soaked in coffee syrup, layered with coffee buttercream and chocolate ganache.
Ingredients
Scale
- Almond Sponge Cake (Joconde):
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large eggs, divided
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 4 tablespoons melted butter
- Coffee Syrup:
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- Coffee Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Chocolate Ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Make the Almond Sponge Cake: Whisk almond flour and powdered sugar. Beat in half the eggs. In a separate bowl, beat remaining eggs with granulated sugar until light. Fold in almond mixture, then flour and melted butter. Spread thinly on baking sheets and bake at 350°F (175°C) for 12-15 minutes.
- Prepare the Coffee Syrup: Combine water, sugar, and coffee granules in a saucepan. Heat until sugar dissolves, then let cool.
- Make the Coffee Buttercream: Beat butter until fluffy. Gradually add powdered sugar and coffee, then vanilla.
- Prepare the Chocolate Ganache: Heat heavy cream until simmering. Pour over chocolate and let sit for 1 minute. Stir until smooth.
- Assemble the Cake: Trim sponge cake into rectangles. Soak each layer with coffee syrup. Layer cake with coffee buttercream and chocolate ganache.
- Chill the cake for at least 2 hours before serving.
Notes
- For best results, use high-quality chocolate.
- The cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg