Classic Opera Cake Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
-
Servings
8 people
Classic Opera Cake Recipe
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Indulge in the Classic Opera Cake with our recipe-layered coffee-brandy sponge, French buttercream, and luxurious bittersweet chocolate glaze!
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Ingredients
- 1 cup (4oz/115g) almond flour
- ¼ cup (2floz/60ml) water
- 1 tablespoon instant espresso
- 6 tablespoons (3oz/85g) butter
- ¾ cup (3oz/85g) powdered sugar
- ¼ cup (2floz/60ml) brandy
- 1 tablespoon plus ½ cup (4floz/120ml) water, divided
- 1 cup (6oz/170g) bittersweet chocolate, finely chopped
- ¼ cup (1¼oz/35g) all-purpose flour
- ¼ cup (2oz/57g) granulated sugar
- 4 large egg yolks , room temperature
- 3 large eggs , room temperature
- 1 tablespoon instant espresso powder
- ¾ cup (6oz/170g) granulated sugar
- 1 large egg yolk , room temperature
- 1 cup (4oz/115g) butter, softened
- 2 tablespoons (1oz/30g) butter, melted
- 3 large egg whites , room temperature
- ¼ cup (2oz/57g) granulated sugar
Notes
- This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
- Always make sure your eggs are at room temperature for cake making!
- If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
- You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
- Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.
- This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
- Always make sure your eggs are at room temperature for cake making!
- If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
- You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
- Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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