Description
A classic French Opera Cake featuring almond sponge layers soaked in coffee buttercream and topped with a smooth dark chocolate ganache glaze, delivering a rich and elegant dessert perfect for special occasions.
Ingredients
Scale
Sponge Cake
- 3/4 cup almond flour
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup sugar
Coffee Buttercream
- 1/2 cup butter, melted
- 1/4 cup brewed coffee
- Optional: powdered sugar (to thicken, quantity as desired)
Chocolate Glaze
- 1/2 cup dark chocolate
- 1/2 cup heavy cream
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Grease a baking sheet thoroughly and line it with parchment paper to ensure the cake layer doesn’t stick.
- Make the Egg-Sugar Mixture: In a mixing bowl, whisk together the eggs and sugar vigorously for 5 to 7 minutes until the mixture becomes thick, pale, and fluffy. This step is crucial for creating a light sponge.
- Fold in the Flours: Gently fold the almond flour and all-purpose flour into the egg mixture. Be careful not to deflate the batter to keep it airy.
- Bake the Sponge Cake: Pour the finished batter onto your prepared baking sheet and spread it evenly across the surface. Bake for 12 to 15 minutes, or until the sponge turns golden and a toothpick inserted in the center comes out clean. Allow it to cool completely before handling.
- Slice the Sponge: Once cooled, carefully slice the sponge cake horizontally into 3 even layers to prepare for assembly.
- Prepare Coffee Buttercream: Combine the melted butter and brewed coffee in a bowl, mixing until well integrated. If a thicker consistency is preferred, stir in powdered sugar little by little until you reach the desired texture.
- Assemble the Cake: Arrange the first sponge layer on a serving plate. Spread a layer of coffee buttercream evenly on top, then repeat for the remaining sponge layers, ending with sponge.
- Make the Chocolate Glaze: Heat the dark chocolate and heavy cream together gently until smooth and fully combined, forming a shiny ganache. Let it cool slightly to thicken but remain pourable.
- Glaze the Cake: Pour the cooled chocolate glaze over the top layer of the assembled cake, smoothing it evenly with a spatula to create an elegant finish.
- Chill to Set: Refrigerate the cake for at least 1 hour to allow the buttercream and glaze to set firmly before slicing and serving.
Notes
- For a stronger coffee flavor, use espresso or concentrate the brewed coffee before mixing.
- If you prefer a sweeter buttercream, adjust the powdered sugar to taste.
- The cake layers are quite delicate, so use a sharp serrated knife to slice the layers evenly.
- Ensure the glaze is not too hot when pouring, or it may melt the buttercream layers.
- Store any leftovers covered in the refrigerator for up to 3 days.
