Opera Cake – Gâteau Opéra

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Prepare the coffee sugar syrup by mixing water and sugar in a small pan and boiling for a few minutes.

Add coffee to the boiled mixture and let it cool down for a few minutes before using it.

Crush hazelnut praline into very small pieces until fine.

In a big bowl, mix the crushed hazelnut praline with melted dark chocolate to create a crunchy base layer.

Spread the hazelnut mixture into a prepared frame, aiming for a thickness of about 1/4 inch (5 mm).

Place the hazelnut layer in the refrigerator or freezer for a few minutes to set.

Retrieve the buttercream from the freezer and mix until creamy, then add coffee to it.

Take the hazelnut layer out of the refrigerator and flip it onto a frame, brushing a small amount of coffee syrup on top.

Spread a layer of mocha buttercream on top of the hazelnut layer, aiming for a thickness of 1/8 inch.

Place the cake back in the refrigerator or freezer for a few minutes to set the buttercream.

Add a layer of chocolate ganache on top of the buttercream, ensuring it is pourable and about 1/8 inch thick.

Add another layer of cake (london layer) and brush it generously with coffee syrup to ensure it is moist.

Spread another layer of mocha buttercream on top of the london layer and place the cake back in the freezer.

Add the final layer of chocolate ganache on top of the cake and return it to the freezer to set.

Prepare the chocolate glaze by warming it until pourable, then pour it over the cake on a cooling rack.

Collect excess glaze and ensure the cake has a clean shine by gently shaking it.

Place the cake in the refrigerator to let the glaze set.

Cut the cake on a wooden cutting board to avoid damaging surfaces and clean the knife between cuts.

Store any leftover cake in a regular plastic box in the freezer.

When ready to eat, let the cake come to room temperature before serving.

Optionally, add gold leaf on top of the cake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens