Chocolate Espresso Opera Cake
A classic French dessert featuring layers of almond sponge cake, coffee buttercream, and rich chocolate ganache, enhanced with espresso for a delightful coffee kick.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Dessert
Cuisine French
Servings 12 slices
Calories 320 kcal
Granulated Sugar
- 2 cups granulated sugar, divided Essential for both the cake and the ganache.
- 1 cup unsalted butter, softened Adds richness and moisture to the cake.
- 4 large eggs Provides structure and stability to the cake.
- 1 cup all-purpose flour Base of the cake, giving it body.
- 0.5 cup unsweetened cocoa powder Adds a deep chocolate flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 0.25 teaspoon salt Enhances sweetness and balances flavors.
- 1 cup brewed espresso, cooled Infuses the cake with a rich coffee flavor.
- 0.25 cup coffee liqueur (optional) Adds an extra layer of coffee flavor.
- 1 cup heavy cream Used to make the chocolate ganache.
- 8 ounces semisweet chocolate, chopped Provides a smooth texture for the ganache.
- 1 teaspoon vanilla extract Enhances the overall flavor of the cake.
- 0.5 cup dark chocolate ganache (for drizzling) Used for decoration.
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper. Cream together 1 cup of granulated sugar and 1 cup of softened unsalted butter until light and fluffy, about 3-5 minutes. Add 4 large eggs, one at a time, mixing well after each addition. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
While the cake cools, make the coffee syrup by combining 1 cup of cooled brewed espresso with 1/4 cup of coffee liqueur, if using. Poke holes in the top of the cooled cake with a fork and brush the espresso mixture generously over the cake.
Prepare the chocolate ganache by heating 1 cup of heavy cream over medium heat until it simmers. Remove from heat and add 8 ounces of chopped semisweet chocolate. Stir until melted and smooth, then stir in 1 teaspoon of vanilla extract.
For the espresso buttercream, beat together 1/2 cup of softened unsalted butter and 1 cup of powdered sugar until creamy. Gradually add in 2 tablespoons of the coffee syrup, mixing until smooth.
Assemble the cake by placing the cooled almond sponge on a serving platter. Pour half of the chocolate ganache over the cake, spreading it evenly. Chill for 30 minutes. Spread a layer of the espresso buttercream over the ganache, then repeat with the remaining ganache.
Drizzle with 1/2 cup of dark chocolate ganache for decoration. Chill the cake in the refrigerator for at least 120 minutes before slicing and serving.
Calories: 320kcalProtein: 4gSodium: 150mg
Keyword cake, chocolate, espresso