Opera Cake

The best way to beat Monday blues is with cake! Having a delicious cake in the refrigerator waiting for you to enjoy at the end of a busy work day is a blessing. To be fair, this cake requires a lot of hard work and plenty of time so it is definitely a weekend project. But I promise you one bite of this melt in your mouth, luscious cake will be worth all the effort.

Opera cake is an elaborate French Gateau that first originated in Paris. It includes elegant thin layers of Jaconde or an almond sponge, coffee buttercream and chocolate ganache. Each sponge layer is soaked in a coffee syrup for a pronounced coffee flavor and to make the cake beautifully moist.

The cake is typically sliced into small sized rectangular pieces and served. Once sliced, you’ll see all those beautiful layers that make this cake so beautiful to look at. The end result is definitely worth the time investment it needs.

If you’re looking for a show stopping dessert that will wow your guests, this is it! To make this recipe less tiring it is best to divide the process in two days. On day 1 make all the individual components and on day 2 assemble the cake. I’ve listed the ingredients and the recipes in the series they  should be made to make things a little easier.

Ingredients:

Jaconde Biscuit

Meringue:

1/4 cup granulated sugar

3 egg whites

a few drops of lemon juice

For the Almond sponge:

1 cup almond meal

1/2 cup granulated sugar

1/4 cup all purpose flour

3 whole eggs

1.5 tbsp melted butter

Jaconde Biscuit Recipe

Preheat the oven to 450 degrees F. Line a 15 inch X 12 inch baking sheet with parchment paper.

In a clean bowl, beat the egg whites and a few drops of lemon juice until frothy. Add the sugar a little bit at a time until stiff peaks form. Set aside.

In another bowl, combine the almond meal, sugar and all purpose flour. Add the 3 whole eggs and beat until light and fluffy. Add the melted butter and mix well. Add one third of the beaten egg whites to the almond mix and fold in gently. Add the remaining egg whites and fold gently until no streaks of egg whites are visible.

Spread the batter evenly over the parchment lined baking sheet and bake for 6-7 minutes. Allow to cool for 10 minutes. Cover the cake with parchment, flip and allow to cool on the other side.

Coffee Buttercream

1/2 cup whole milk
1/4 cup  granulated sugar
3 egg yolks
1/4 cup granulated sugar
1 tbsp instant coffee
11 tbsp room temperature unsalted butter

Coffee Buttercream Recipe

Bring the sugar and milk to a boil. In a separate bowl, beat the other 1/4 cup sugar with the egg yolks. Slowly add the hot milk mixture to the eggs while whisking continuously. Return the custard on the stove over medium heat while stirring continuously. Allow the mixture to thicken until a streak at the back of the spatula remains as it is. Pass the custard through a sieve and add the instant coffee. Beat the custard on high speed till it reaches room temperature. Add the butter and continue to whip until it is fluffy and creamy.

Chocolate Ganache
1/2 cup dark chocolate
1/4 cup heavy cream
1 tbsp room temperature unsalted butter

Chocolate Ganache Recipe

Heat the heavy cream until it reaches boiling point. Remove from heat, add chocolate and allow to sit for 5 minutes. Mix well until chocolate is completely melted. Add butter and stir until smooth. Refrigerate until the ganache is thick.

Coffee Syrup
3/4 cups water
1/4 granulated sugar
1 tbsp instant coffee

Coffee Syrup Recipe

Mix all the ingredients and bring to a boil over high heat. Remove from stove and allow to cool completely.

Chocolate Chablon Coating

1/4 cup dark chocolate

1.5 tbsp peanut oil or any other neutral oil

Chocolate Chablon Coating Recipe

Over a double boiler, melt the chocolate along with the oil until completely melted and smooth.

Assembly

Divide the almond sponge into three equal pieces. Place one sponge on your cake stand or over an inverted cookie sheet. Coat the surface of the sponge with the chablon coating evenly. Cover with parchment and flip over so that the chocolate side is down. Place in the refrigerator until set.

Once set, place it on the working surface chocolate side down. Brush the coffee syrup over the sponge generously so that it is completely soaked. Spread half of the coffee buttercream and even it out with an offset spatula.

Place the second sponge over the buttercream and again brush generously with coffee syrup. Cover the sponge with the chocolate ganache evenly. Place the last sponge over the ganache and again soak it with coffee syrup.

Place in the refrigerator for at least two hours. Once cooled, spread the remaining buttercream over the top and smooth it out. Again place in the refrigerator for at least two hours or overnight. Make the chocolate glaze as given below just before removing the cake from the refrigerator.

Chocolate Glaze

1 cup dark chocolate
2 tbsp peanut oil or any other neutral oil

Melt the chocolate along with the oil over a double boiler until completely smooth and melted. Allow to cool to room temperature.

Place your cooling rack or a draining grate over a lined baking tray. Place the cake on top and spread the chocolate glaze evenly over the surface. Smooth the surface immediately with a spatula. Refrigerate the cake until the chocolate glaze is set.

Once set, trim the sides to reveal all the layers. Run a sharp knife under hot water for a few seconds, wipe it off on a kitchen towel and use it to make even rectangular pieces to serve.