Opera Cake
Indulge in this classic French opera cake featuring layers of almond sponge, coffee buttercream, and rich chocolate ganache, perfect for special occasions.
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Servings: 10 servings
Calories: 450kcal
Ingredients
- 4 large eggs
- 100 g powdered sugar
- 100 g almond flour
- 30 g all-purpose flour
- 40 g unsalted butter melted
- 200 g unsalted butter softened
- 250 g powdered sugar for buttercream
- 2 tablespoons strong brewed coffee
- 200 g dark chocolate chopped
- 200 ml heavy cream
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking sheet lined with parchment paper.
- Whisk eggs and powdered sugar until fluffy.
- Fold in almond flour and all-purpose flour gently.
- Add melted butter and mix until combined.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes until golden and springy.
- Let the sponge cool completely before cutting into layers.
- For the coffee buttercream, beat softened butter and powdered sugar until light.
- Add brewed coffee gradually, mixing until smooth.
- Prepare the ganache by heating cream and pouring it over chopped chocolate; stir until glossy.
- Assemble the cake by layering sponge, buttercream, and ganache, then chill for at least 2 hours before serving.
Nutrition
Calories: 450kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Fiber: 1g