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Opera cake

Thin almond sponge, coffee buttercream and chocolate ganache in precise layers.

12 servings65 ways to begin272 steps at the far end

Preparation level2 / 65

From scratch

5 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHOpera cakeAI generated

0 / 5 done

1–5

Added at this stage

Makes 12 item

650 g joconde sponge250 ml coffee syrup550 g coffee buttercream400 g chocolate ganache300 g chocolate glaze

Using: kitchen and oven

1.
Trim the almond sponge into three equal rectangles. Place the first on a flat board inside a rectangular cake frame if available.
2.
Brush with a third of the coffee syrup and spread half the coffee buttercream in an even thin layer. Add the second sponge and brush with another third of the syrup.
3.
Spread the ganache evenly, add the final sponge and brush with remaining syrup. Finish with the remaining buttercream, levelling the surface carefully.
4.
Chill for at least 2 hours until the layers are firm. Warm the glaze until it flows smoothly, then pour and spread a thin even coat over the top.
5.
Chill until set. Remove the frame, trim the edges with a warmed dry knife and cut into twelve neat rectangles, wiping the blade between cuts.

And finally, opera cake.

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