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Coffee Opera Cake
Created by: Howcan Team
Ingredients
- For the Coffee Sponge:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs
- 1 tablespoon instant coffee powder
- 1/4 teaspoon salt
- For the Coffee Buttercream:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon instant coffee powder
- 1 tablespoon heavy cream
- For the Chocolate Ganache:
- 4 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F. Grease and line a 9x9 inch square cake pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
- Dissolve the instant coffee powder in 1 tablespoon of hot water, then fold it into the egg mixture.
- Sift the flour and salt over the egg mixture and gently fold until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the coffee buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and instant coffee powder, then beat in the heavy cream until smooth and fluffy. Set aside.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- While the cake is cooling, make the chocolate ganache. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then stir until smooth. Add the butter and stir until melted and combined.
- To assemble the opera cake, trim the edges of the cooled coffee sponge and cut it into two equal rectangles. Spread a layer of coffee buttercream on one of the rectangles, then place the other rectangle on top. Spread another layer of coffee buttercream on the top.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly over the top.
- Refrigerate the cake for at least 1 hour to set the ganache before slicing and serving. Enjoy this decadent coffee opera cake!
The Opera Cake, a classic French dessert, has a rich history dating back to the 19th century. Created by the famous French pastry chef Cyriaque Gavillon, this indulgent treat has become a staple in patisseries worldwide. The traditional Opera Cake features layers of almond sponge cake, coffee buttercream, and chocolate ganache, all topped with a shiny chocolate glaze. However, a modern twist on this beloved dessert includes a coffee-flavored sponge, adding a delightful depth of flavor. Renowned pastry chefs like Pierre Hermé and Gaston Lenôtre have put their own spin on the Opera Cake, making it a must-try in Parisian patisseries. For the best version of this dish, head to iconic patisseries in Paris, such as Ladurée or Pierre Hermé, where you can savor the most exquisite Opera Cakes. The key to perfecting this dessert lies in the balance of flavors and the precise assembly of its layers. Whether you opt for the traditional almond sponge or the coffee-flavored variation, the Opera Cake is a decadent delight that continues to captivate dessert enthusiasts around the world.
90 min
8
320 calories
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