Description
This classic French Opera Cake features delicate almond sponge layers soaked with coffee buttercream and topped with a rich chocolate glaze. Perfect for special occasions, it combines the flavors of coffee and chocolate into a sophisticated, multi-layered dessert.
Ingredients
Scale
Sponge Cake
- 3/4 cup almond flour
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup sugar
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 Baking Sheet: Preheat your oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper to prevent sticking.
- Whisk Eggs and Sugar: In a large bowl, whisk the eggs and sugar together for 5–7 minutes until the mixture becomes thick, pale, and fluffy, incorporating air to create a light sponge.
- Fold in Flours: Gently fold in the almond flour and all-purpose flour into the egg mixture, being careful not to deflate the batter to maintain its airy texture.
- Bake the Sponge: Pour the batter evenly onto the prepared baking sheet and bake for 12–15 minutes or until the sponge is golden on top and a toothpick inserted comes out clean. Remove and cool completely.
- Slice Layers: Once cooled, carefully slice the sponge into three equal layers to prepare for assembly.
- Make Coffee Buttercream: Combine melted butter with brewed coffee. Add powdered sugar gradually if you prefer a thicker buttercream, mixing until smooth and creamy.
- Assemble the Cake: Place the first sponge layer on a serving plate, spread a layer of coffee buttercream evenly over it, then repeat with the remaining layers and buttercream, stacking them carefully.
- Prepare Chocolate Glaze: Heat the dark chocolate and heavy cream together over low heat or in a double boiler, stirring until the mixture is smooth and glossy. Let it cool slightly but still pourable.
- Glaze the Cake: Pour the chocolate glaze over the assembled cake, smoothing the top evenly to cover the entire surface.
- Chill to Set: Refrigerate the cake for at least 1 hour to allow the glaze to set and the flavors to meld before serving.
Notes
- The almond flour gives the sponge its characteristic nutty flavor and tender texture.
- Be gentle when folding the flours into the egg mixture to keep the batter airy.
- If you want a sweeter buttercream, add powdered sugar to taste.
- Use good-quality dark chocolate for the glaze to enhance flavor.
- Refrigeration helps the layers to set firmly, making the cake easier to slice neatly.
