How to Make Opera Cake | Easy Recipe for Coffee Cake with Coffee Buttercream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

grand marnier

🥗Healthier: orange juice

💰Cheaper: orange extract

Orange juice is a lighter substitute for flavor.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative.

Preheat the oven to 350°F.

In a mixer bowl, add 6 large eggs and 3/4 cup of white granulated sugar.

Whisk the eggs and sugar on high speed until light and fluffy, about 7 minutes.

Add 1 teaspoon of vanilla extract and whisk until incorporated.

In a small bowl, combine 1/4 cup of all-purpose flour, 3/4 cup of almond flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Toss together.

Sift the dry ingredients into the egg mixture in small batches, folding gently to maintain fluffiness.

Prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.

Weigh out the batter equally into the three pans using a ladle.

Bake the sponge cake layers for about 15 minutes until the tops are light golden and set.

Allow the cake layers to cool completely.

In a mixer bowl, add 2 cups of softened butter and whisk on high speed until light and fluffy, about 5 to 7 minutes.

Gradually add 1 1/2 cups of sweetened condensed milk, scraping down the sides of the bowl after each addition.

Dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of water and add to the buttercream, whisking for an additional 3 to 4 minutes until well combined.

To make the coffee syrup, combine 1 tablespoon of water with 2 tablespoons of instant coffee granules and stir until dissolved.

Add 3/4 cup of simple syrup and 1/4 cup of Kahlua to the coffee mixture and stir to combine.

Transfer the coffee syrup to a dispenser bottle for easy soaking of the cake layers.

Split each of the three cooled cake layers in half to create a total of six layers.

Soak each layer generously with the prepared coffee syrup.

Spread a generous amount of coffee buttercream on top of each soaked layer, smoothing it out with a flat spatula.

After assembling all layers, frost the top and sides of the cake with the remaining buttercream.

Place the assembled cake in the refrigerator for about 15 minutes to set the buttercream.

For the chocolate ganache, heat 1/4 cup of heavy cream in the microwave until piping hot, then add 1/2 cup of dark chocolate chips and stir until melted and smooth.

Pour the ganache over the top of the cake and spread it evenly to the edges.

Garnish the top with cocoa powder using a small sieve and strips of parchment paper for a design.

Refrigerate the cake for a few hours to let it set before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens