French Opera Cake Recipe

This delectable Opera cake is rich, chocolaty, and filled with espresso flavor, and it’s a contemporary spin on a French classic.

Ingredients

Coffee Almond Sponge Cake

• 2/3 cup powdered sugar sifted
• 4 large eggs room temperature
• 1 tsp vanilla
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 2 Tbsp instant espresso powder
• 1 tsp baking powder
• pinch salt
• 2 Tbsp unsalted butter melted
• 4 large egg whites
• 1/4 cup granulated sugar
• 1 tsp cream of tartar

Coffee Soak

• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tsp instant espresso powder
• 2 Tbsp coffee liqueur

Coffee French Buttercream

• 1 cup granulated sugar
• 1/4 cup water
• 6 large egg yolks
• 2 tsp instant espresso powder
• 3 Tbsp hot water
• 2 tsp vanilla
• 1 1/4 cup unsalted butter room temperature, cubed

Dark Chocolate Ganache

• 6 oz good quality dark chocolate chopped
• 1/2 cup heavy cream

Instructions

Coffee Almond Sponge Cake

1. Preheat the oven to 375 degrees Fahrenheit. Line a 1015′′ pan with parchment paper and grease it. Allow a couple of inches of parchment to overhang the edges.
2. Combine flour, espresso powder, baking powder, and salt in a medium mixing basin. Remove from the equation.
3. Combine powdered sugar, 4 eggs, and vanilla in the bowl of a stand mixer. Whip until the mixture is thick and pale. If you drip the mixture over itself, the whisk will leave tracks and ribbons will develop. After that, add the flour mixture and the melted butter.
4. Begin whipping the egg whites on medium in a clean stand mixer bowl. Add the cream of tartar when they begin to froth. Whip the mixture while gradually adding the granulated sugar. Increase the speed of the mixer to high and whisk until firm peaks form.
5. Fold the egg whites into the cake batter gently. Pour into the prepared pan and evenly distribute. Preheat oven to 350°F and bake for 5-10 minutes, or until the cake springs back when squeezed. Allow 10 minutes for cooling before removing from pan.

Coffee Soak

1. In a small saucepan, combine the sugar, espresso powder, and water and bring to a boil. Cook for 2 minutes. Remove the pan from the heat and add the coffee liqueur. Allow to cool fully.

Coffee French Buttercream

1. Combine espresso powder and boiling water in a small bowl. Remove from the equation.
2. In a medium saucepan, combine the sugar and water. Stir to blend, but don’t stir again after that. Cook until the mixture reaches 240 degrees Fahrenheit, using a candy thermometer.
3. Meanwhile, whisk egg yolks on high in a stand mixer until thick, pale, and ribbons form.
4. Remove the sugar from the heat when it reaches 240°F. Turn the mixer to medium and slowly pour the sugar syrup into the yolks in a thin, steady stream. Increase the mixer’s speed to high and continue to beat until the bowl is cool to the touch (around 10 minutes).
5. Change to the paddle attachment. Slowly drizzle in the cubed butter and blend until smooth. Whip in the espresso mixture until the frosting is creamy and blended.

Dark Chocolate Ganache

1. Chop the chocolate finely and set it in a basin. Bring the cream to a low boil and then pour it over the chopped chocolate. Wrap in plastic wrap and set aside for 2 minutes. Stir with a spatula until smooth and blended. Before putting on cake, allow it cool and thicken somewhat.

Assembly

1. Cut three cake rounds from the cake with a 6′′ cake ring. Apply the coffee soak to each one.
2. One cake round should be placed on a cake stand or serving dish. Spread a third of a cup of ganache on top. Refrigerate until the ganache has hardened. 1/2 cup french buttercream, spread on top. Continue with the following layer.
3. Place the last cake layer on top. With the remaining frosting, frost the edges and top of the cake. Allow for a 20-minute chilling period.
4. Cover the top of the cake with ganache. If desired, make a decorative border with the leftover frosting.

Source: Liv for Cake

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