Opera Cake Recipe

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Indulge in Decadence with Opera Cake 🍰✨

If you’re seeking a dessert that embodies sophistication and flavor, look no further than the exquisite Opera Cake. Originating from French pastry tradition, this multi-layered delight is a symphony of textures and tastes, combining delicate sponge cake, rich coffee syrup, velvety buttercream, and luscious chocolate ganache. Let’s dive into the recipe to create this culinary masterpiece.

Ingredients:

For the Joconde Sponge:

  • 4 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) ground almonds
  • 1/4 cup (30g) cake flour
  • 2 tbsp (30g) unsalted butter, melted

For the Coffee Syrup:

  • 1/2 cup (120ml) strong coffee
  • 2 tbsp (25g) granulated sugar
  • 2 tbsp (30ml) coffee liqueur (optional)

For the Coffee Buttercream:

  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tbsp (15ml) coffee liqueur (optional)
  • 1 tbsp (15ml) strong coffee, cooled

For the Chocolate Ganache:

  • 7 oz (200g) dark chocolate, chopped
  • 1 cup (240ml) heavy cream

Directions:

  1. Preparation: Preheat the oven to 350°F (175°C). Grease and line a 13×9-inch (33x23cm) baking pan with parchment paper.
  2. Joconde Sponge: In a large mixing bowl, beat the eggs and granulated sugar until pale and thick, about 5-7 minutes. Sift the ground almonds and cake flour over the egg mixture and gently fold until combined. Fold in the melted butter until incorporated. Pour the batter into the prepared baking pan and spread it evenly. Bake for 12-15 minutes, or until the sponge is golden and springs back when lightly pressed.
  3. Coffee Syrup: While the sponge is baking, prepare the coffee syrup by combining the strong coffee and granulated sugar in a small saucepan over medium heat. Stir until the sugar has dissolved, then remove from heat and stir in the coffee liqueur, if using. Set aside to cool.
  4. Coffee Buttercream: While the sponge is cooling, make the coffee buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, coffee liqueur (if using), and cooled coffee, and beat until smooth and fluffy.
  5. Chocolate Ganache: To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then, stir until smooth and glossy.
  6. Assembly: Trim the edges of the cooled sponge and cut it into three equal-sized rectangles. Place one layer of sponge on a serving platter and brush it generously with the coffee syrup. Spread a layer of coffee buttercream over the soaked sponge. Top with another layer of sponge and repeat the process with the coffee syrup and buttercream. Place the final layer of sponge on top and press gently to adhere. Cover the top and sides of the cake with the chocolate ganache, smoothing it with a spatula.
  7. Chilling: Refrigerate the cake for at least 4 hours, or until set, before slicing and serving.

Enjoy the Symphony of Flavors: With its intricate layers and harmonious blend of coffee and chocolate, Opera Cake is sure to impress any dessert connoisseur. Whether you’re hosting a special occasion or simply craving a luxurious treat, this decadent dessert is guaranteed to delight your taste buds and elevate your dessert experience.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 45 minutes
Calories: Approximately 450 kcal per serving | Servings: 12 servings

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