Opera Cake

Ingredients

• 6 large eggs
• 1 1/4 cups almond flour
• 1 1/4 cups powdered sugar
• 1/2 cup all-purpose flour
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup granulated sugar
• 3 tablespoons instant espresso powder
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 6 ounces dark chocolate, chopped (for glaze)
• 1/2 cup heavy cream (for glaze)
• 1 tablespoon light corn syrup

Method

1. 1

   Preheat the oven to 425°F. Line three 9x13-inch baking sheets with parchment paper.

2. 2

   In a large bowl, whisk the almond flour, 1 1/4 cups powdered sugar, and all-purpose flour together.

3. 3

   Whisk in 4 of the eggs, one at a time, until the batter is smooth, then whisk in the melted butter.

4. 4

   In a separate bowl, whisk the remaining 2 eggs with the salt and granulated sugar until the mixture triples in volume and holds soft peaks, about 5 minutes.

   5:00 · Whip eggs
5. 5

   Gently fold the whipped egg mixture into the almond batter in three additions, keeping as much air as possible.

6. 6

   Divide the batter evenly among the prepared sheets and spread into thin, even rectangles, about 1/4 inch thick.

7. 7

   Bake until lightly golden and springy to the touch, 5 to 7 minutes.

   5:00 · Bake sponge
8. 8

   Cool the sponge layers completely on the sheets, then trim each to a uniform 9x13-inch rectangle.

9. 9

   For the coffee syrup, combine the water, 1/2 cup granulated sugar, and espresso powder in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot, then remove from heat and cool.

   5:00 · Simmer syrup
10. 10

    For the buttercream, beat the softened butter until pale and fluffy, about 2 minutes.

    2:00 · Beat butter
11. 11

    Gradually beat in the 2 cups powdered sugar, then the dissolved espresso and vanilla, beating until light and smooth, about 3 minutes.

    3:00 · Beat buttercream
12. 12

    For the ganache, place the 8 ounces chopped dark chocolate in a heatproof bowl. Heat the 1 cup heavy cream in a saucepan until just simmering, then pour over the chocolate and let sit 2 minutes before whisking smooth.

    2:00 · Melt ganache
13. 13

    Cool the ganache until spreadable but still pourable, about 15 minutes.

14. 14

    Place one sponge layer on a flat tray or cake board. Brush generously with coffee syrup.

15. 15

    Spread half of the coffee buttercream evenly over the syrup-soaked layer.

16. 16

    Top with the second sponge layer, brush with syrup, and spread the ganache evenly over the top.

17. 17

    Top with the final sponge layer, brush with syrup, and spread the remaining buttercream in a thin, even layer.

18. 18

    Chill the assembled cake until firm, about 30 minutes.

    30:00 · Chill cake
19. 19

    For the glaze, heat the 1/2 cup heavy cream and corn syrup until just simmering, then pour over the 6 ounces chopped chocolate and whisk until smooth and glossy.

20. 20

    Cool the glaze slightly until it coats a spoon thickly, about 10 minutes, then pour over the chilled cake and spread into a thin, even layer with an offset spatula.

21. 21

    Chill the cake until the glaze sets, at least 1 hour, before trimming the edges with a sharp knife for clean sides.

    1:00:00 · Set glaze
22. 22

    Slice into 16 pieces with a hot, clean knife, wiping the blade between cuts for sharp, defined layers.