Wednesday, April 8, 2009

Opera Cake

My favourite cake at Grossmont Cake Classes has been the Opera Cake. Layers of delicious almond jaconde moistened with coffee syrup, layered with chocolate ganache and coffee buttercream. How could you go wrong!!

I was excited to make this as I'd made the opera cake with the daring bakers just over a year ago, with white chocolate and I knew I'd love the dark chocolate and coffee flavors.

Be sure to serve this at room temperature, its much better when the chocolate and buttercream is nice and melty.

Opera Cake- Serves around 12


6oz almond meal
4 oz powdered sugar
2 1/2 oz cake flour
6 eggs
6 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
2 1/2 oz sugar
2 1/2 oz butter melted

Sift together the almond meal, powdered sugar and cake flour

Beat egg whites with cream of tartar, adding sugar slowly until the eggs reach medium peaks.

Whisk the eggs into the flour mixture, fold the egg white mixture in followed by the butter. Be sure to make sure the butter didnt just fall straight to the bottom but dont overmix.

Bake on a parchment lined half sheet pan at 350f convection for 5-7 mins.

Coffee Buttercream

5 1/2 oz sugar
2 1/2 oz water
1 tbsp corn syrup
2 eggs
7 oz butter
1/2 tsp vanilla
1/8 tsp salt
1 1/2 tsp mocha extract

Heat the sugar water and corn syrup to a temperature of 240f. Meanwhile, whip up the eggs for about 5 mins until theyy reach full volume. Slowly pour the syrup into the eggs, beating continuously. Beat until cool, then add the butter a tablespoon at a time while beating. If the mixture curdles, stop adding butter and beat until it comes together again. Add the vanilla, salt and mocha extract and beat to combine.

Espresso Syrup

5 oz espresso
2 1/2 oz sugar
3 oz kahlua

Dissolve the sugar in the espresso, heating. Add the kahlua

20 oz cream
1 lb 3 oz dark chocolate-chopped

Heat the cream until it reaches a boil. Add to the chocolate and mix until smooth. Keep half warm and allow half to cool to room temperature


Cut the cake into 3 equal pieces

Take the bottom layer, brush with coffee syrup

Top with a layer of the room temperature ganache

Add cake, brush with syrup

Add a layer of half of the buttercream

Top with the last layer of cake, brush with syrup

Spread the rest of the buttercream on the top.

Chill for around 30 mins or so

Pour the warm ganache over the top and smooth.

Trim the edges, then cut into slices.

Optional: Write 'opera' on the slices

1 comment:

Jessica's Realm said...

Just looking at this reminds me how delicious this cake was!