Description
Classic Chocolate Opera Cake is a rich and decadent dessert made with layers of almond flour cake, chocolate ganache, and coffee flavors, perfect for any special occasion.
Ingredients
Scale
- 2 cups almond flour
- 1 cup powdered sugar
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped
- 1/4 cup coffee, brewed and cooled
- 1/4 cup coffee liqueur (optional)
- 1/2 cup chocolate ganache (for topping)
Instructions
- Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, powdered sugar, and cocoa powder.
- In another bowl, beat the eggs and granulated sugar until pale and fluffy, about 5 minutes.
- Gently fold the almond flour mixture into the egg mixture until combined. Stir in the melted butter and vanilla extract.
- Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- While the cake cools, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly.
- Once the cake is cool, cut it into three equal layers. Place one layer on a serving platter. Brush with half of the coffee and coffee liqueur mixture.
- Spread a layer of ganache on top, then add the second layer of cake. Repeat the process with the second layer, brushing with the remaining coffee mixture and adding ganache.
- Top with the final layer of cake. Pour the remaining ganache over the top, allowing it to drip down the sides.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- This recipe serves 12.
- For a lighter version, substitute half of the heavy cream with whipped coconut cream.
- For a different flavor, try adding a layer of raspberry jam between the cake layers for a fruity twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg