Description
This classic French Opera Cake features delicate almond sponge cake layers soaked in coffee buttercream and topped with a rich dark chocolate glaze. Perfect for special occasions, this elegant dessert combines light textures with intense coffee and chocolate flavors for a truly indulgent treat.
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
- Powdered sugar (optional, to taste)
Chocolate Glaze
- 1/2 cup dark chocolate
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to prevent sticking.
- Make Egg Mixture: Whisk the eggs and sugar together vigorously for 5 to 7 minutes until the mixture becomes thick, pale, and fluffy. This creates the light texture for the sponge.
- Incorporate Flours: Gently fold the almond flour and all-purpose flour into the egg mixture. Take care not to deflate the batter to maintain its airy structure.
- Bake the Sponge: Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 12 to 15 minutes until the cake is golden and a toothpick inserted into the center comes out clean. Allow the sponge to cool completely.
- Layer the Sponge: Once cooled, slice the sponge cake horizontally into 3 even layers using a sharp knife.
- Prepare Coffee Buttercream: Combine the melted butter and brewed coffee. For a thicker texture and sweetness, gradually add powdered sugar to taste and mix thoroughly until smooth.
- Assemble the Cake: Spread a generous layer of the coffee buttercream on each sponge layer. Stack the layers carefully to maintain an even structure.
- Make Chocolate Glaze: Heat the dark chocolate and heavy cream together gently until melted and smooth. Allow the glaze to cool slightly before use.
- Glaze the Cake: Pour the chocolate glaze evenly over the top of the assembled layered cake, spreading gently to cover the surface.
- Chill Before Serving: Refrigerate the cake for at least 1 hour to allow the glaze and buttercream to set properly. Serve chilled for the best flavor and texture.
Notes
- For an extra coffee kick, you can lightly soak each sponge layer with brewed coffee before spreading the buttercream.
- Use high-quality dark chocolate for a rich and smooth glaze.
- Ensure the egg and sugar mixture is whipped enough for a light sponge texture.
- The powdered sugar in the buttercream is optional but recommended for sweetness and consistency.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
