Opera Cake Will Turn You Into A Pastry Chef Superstar

Yields: 10-12 servings

Prep Time: 15 mins

Total Time: 3 hours 50 mins

Ingredients

Joconde Sponge

• Cooking spray

• 4

  large egg whites

• 3 tbsp.

  granulated sugar, divided

• 4

  large eggs

• 1 1/4 c.

  (145 g.) confectioners’ sugar

• 1 1/4 c.

  (120 g.) almond flour

• 1/3 c.

  (40 g.) all-purpose flour

• 3 tbsp.

  unsalted butter, melted, cooled

Coffee French Buttercream

• 2 tbsp.

  instant espresso powder

• 4

  large egg yolks

• 1/2 c.

  (100 g.) granulated sugar

• 1 c.

  (2 sticks) unsalted butter, room temperature, cut into tablespoon-sized pieces

Espresso Soak

• 6 tbsp.

  granulated sugar

• 1 tbsp.

  instant espresso powder

Ganache

• 4 oz.

  (113 g.) bittersweet chocolate (60% cacao)

• 1/2 c.

  heavy cream

Glaze & Assembly

• 1/2 c.

  (113 g.) bittersweet chocolate (60% cacao)

• 1/2 c.

  heavy cream

• 1 tbsp.

  corn syrup or honey

Directions

Joconde Sponge

1. Arrange a rack in center of oven; preheat to 350°. Grease a 16" x 11" baking sheet with cooking spray and line with parchment.

2. In the large bowl of a stand mixer f itted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and beat until soft peaks form, 1 to 2 minutes more. With the motor running, sprinkle in granulated sugar, 1 Tbsp. at a time, beating to blend after each addition. Continue to beat until stiff peaks form, about 1 minute more. (Do not overwhip.) Transfer meringue to a clean bowl. Wipe out stand mixer bowl and whisk attachment.

3. In bowl of stand mixer, beat eggs, confectioners’ sugar, and almond flour on low speed to incorporate. Increase speed to high and beat until mixture is pale golden and leaves a thick trail when lifted from bowl, 8 to 10 minutes.

4. Sprinkle with all-purpose flour and beat on low speed until just combined. Beat in butter.

5. Remove bowl from stand mixer. Using a flexible rubber spatula, carefully fold in one-third of meringue until no streaks remain. Add remaining meringue and continue to fold until no streaks remain.

6. Gently pour batter into prepared pan; smooth and level top with spatula. (It won’t even itself out in the oven.)

7. Bake cake until springy to the touch and it pulls away from sides of pan, 14 to 16 minutes. Let cool in pan.

8. Make Ahead: Cake can be made 1 day ahead. Store in pan tightly covered with plastic wrap (do not let plastic wrap touch surface of cake or it will stick).

Coffee French Buttercream

1. In a small bowl, whisk espresso powder and 2 Tbsp. hot water until espresso powder is dissolved. Let cool.

2. In the large bowl of stand mixer fitted with the whisk attachment, beat egg yolks on medium-high speed until pale and fluffy, about 2 minutes.

3. Meanwhile, in a small pot over low heat, heat granulated sugar and 1/4 c. water, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to high and cook, undisturbed, until an instant-read thermometer registers 240°, 2 to 3 minutes more.

4. Reduce mixer speed to medium. With the motor running, pour in hot sugar syrup mixture, aiming between whisk and side of bowl. Increase speed to high and continue to beat until mixture is room temperature. (This can take 5 to 8 minutes, depending on the temperature of your kitchen.)

5. With the motor running, add butter, 1 Tbsp. at a time, beating to blend after each addition. Beat in espresso mixture.

6. If buttercream looks curdled, it’s too cold; just continue to beat to bring it up to room temperature. If it seems soupy, refrigerate 15 minutes, then mix again.

Espresso Soak

1. In a small pot over medium heat, cook granulated sugar, espresso powder, and 1/4 c. water, stirring, until sugar and espresso powder are dissolved, 1 to 2 minutes.

2. Make Ahead: Soak can be made up to 3 days ahead. Store in an airtight container and refrigerate.

Ganache

1. Place chocolate in a medium heatproof bowl. In a small pot over medium heat, heat cream until tiny bubbles form around the edges. Pour hot cream over chocolate. Let sit 2 minutes.

2. Using a rubber spatula, carefully stir until mixture is smooth. Let cool until ganache is a spreadable consistency.

Glaze & Assembly

1. Remove cake from pan and place on a large cutting board. (Cake will still be attached to parchment, so it should be easy to transfer.) Trim 1/2" off each side of cake, yielding a large rectangle about 15" x 10". Cut into 3 smaller rectangles, each 10" x 5". (Once the cake it cut, it will be easier to peel back the layers.)

2. Set a wire rack in a baking sheet. Place 1 smaller cake rectangle in the center of the rack. Brush with 1/4 c. espresso soak. Using a small offset spatula, spread with half of buttercream (about 1 c.). Top with a second rectangle of cake. Brush with another 1/4 c. soak. Spread chocolate ganache on top. Top with remaining cake layer and brush with another 1/4 c. soak. Spread remaining buttercream over top, smoothing to get the top as level as possible.

3. Refrigerate cake until solid, at least 1 hour and up to overnight.

4. Place chocolate in a medium heatproof bowl. In a small pot over medium heat, heat cream until tiny bubbles form around the edges. Pour hot cream over chocolate. Let sit 2 minutes.

5. Using rubber spatula, carefully stir until mixture is smooth. Stir in corn syrup. The glaze should be a smooth, pourable consistency, but not too runny.

6. Remove cake from refrigerator and carefully pour glaze over cake. Using small offset spatula, smooth and level top. Continue to refrigerate until solid, about 1 hour more.

7. Using a sharp knife, trim edges of cake (and expose those gorgeous layers!). Let come to room temperature before serving.

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