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Perfect Opera Cake Recipe

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An elegant French dessert featuring layers of coffee-soaked almond sponge, coffee buttercream, and dark chocolate ganache. This recipe is approachable, quick, and perfect for special occasions.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 100g (3.5 oz) granulated sugar
  • 100g (3.5 oz) almond flour
  • 30g (2 tbsp) all-purpose flour (or almond flour for gluten-free)
  • 30g (2 tbsp) unsalted butter, melted and cooled
  • 100ml (3.4 fl oz) strong brewed coffee, cooled
  • 100g (1/2 cup) granulated sugar
  • 3 large egg yolks
  • 100g (1/2 cup) granulated sugar
  • 60ml (1/4 cup) strong coffee, cooled
  • 150g (2/3 cup) unsalted butter, softened
  • Pinch of salt
  • 200g (7 oz) dark chocolate
  • 200ml (7 fl oz) heavy cream
  • 25g (2 tbsp) unsalted butter, softened

Instructions

  1. Preheat oven to 425°F (220°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. Whisk eggs and 100g sugar with an electric mixer until pale and fluffy, about 5 minutes.
  3. Gently fold in almond flour and all-purpose flour using a spatula, then fold in melted butter until combined.
  4. Spread batter evenly in pan and bake 6-8 minutes until lightly golden and springy.
  5. While sponge bakes, combine 100g sugar and 100ml brewed coffee in a saucepan. Heat gently until sugar dissolves, then cool.
  6. For buttercream, whisk egg yolks and 100g sugar over simmering water until mixture reaches 160°F (71°C), about 5 minutes.
  7. Remove from heat, whisk in 60ml coffee, then beat in softened butter one tablespoon at a time until smooth and fluffy. Add a pinch of salt.
  8. For ganache, chop chocolate finely. Heat cream until just boiling, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in 25g butter. Cool to room temperature but still pourable.
  9. Cool sponge, peel off parchment, and cut into three equal rectangular layers.
  10. Place first layer on serving tray, brush generously with coffee syrup, spread half the coffee buttercream evenly.
  11. Place second layer on top, brush with syrup, spread chocolate ganache evenly.
  12. Repeat with third layer, brush with syrup, and finish with remaining buttercream on top and sides.
  13. Refrigerate assembled cake at least 2 hours or overnight to set layers.
  14. Before serving, slice with a hot, sharp knife for clean edges.

Notes

Warm knife under hot water and dry before slicing for clean layers. Chill buttercream if too soft before spreading. Use almond flour for gluten-free option. Coconut cream can replace heavy cream for dairy-free ganache.

Nutrition

Keywords: opera cake, French dessert, coffee cake, chocolate ganache, almond sponge, buttercream, elegant dessert

Find it online: https://junomeals.com/perfect-opera-cake-recipe-easy-steps-for-an-elegant-french-dessert/