Description
This classic French Opera Cake is a luscious layered dessert featuring almond sponge cake, rich coffee buttercream, and a smooth dark chocolate glaze. Perfect for special occasions, it balances nutty, coffee, and chocolate flavors beautifully in an elegant presentation.
Ingredients
Scale
Almond 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
Chocolate Glaze
- 1/2 cup dark chocolate
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a baking sheet; line it with parchment paper to prevent sticking.
- Whisk Eggs and Sugar: In a large bowl, whisk the eggs and sugar together vigorously for 5–7 minutes until the mixture is thick, pale, and fluffy, incorporating air for a light sponge.
- Fold in Flours: Gently fold the almond flour and all-purpose flour into the egg mixture, careful not to deflate the airy batter.
- Bake Sponge: Pour the batter evenly onto the prepared baking sheet, spreading it out smoothly. Bake for 12–15 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the sponge cake to cool completely, then slice it carefully into three equal layers for assembly.
- Prepare Coffee Buttercream: Combine the melted butter and brewed coffee, whisking together until smooth. Optionally, add powdered sugar to achieve a thicker consistency if desired.
- Assemble Cake Layers: Layer the sponge slices with coffee buttercream spread evenly between each layer, building the cake up evenly.
- Make Chocolate Glaze: Heat the dark chocolate and heavy cream together gently until melted and smooth, then allow it to cool slightly but remain pourable.
- Glaze the Cake: Pour the chocolate glaze evenly over the top of the assembled layered cake, smoothing it out for a sleek finish.
- Set and Serve: Refrigerate the cake for at least 1 hour to set the glaze and buttercream before slicing and serving.
Notes
- For a firmer coffee buttercream, add powdered sugar in small increments to taste and texture.
- Ensure the sponge cake is completely cool before slicing to avoid crumbling.
- The glaze should be poured slightly warm; if too hot, it may melt the buttercream.
- Store the finished cake in the refrigerator and consume within 2-3 days for best freshness.
- You can use espresso instead of brewed coffee for a more intense coffee flavor.
