Description
Christmas Opera Cake is a stunning dessert that combines layers of moist almond sponge cake with rich coffee buttercream and decadent chocolate ganache. This elegant treat not only captivates the eye but also delights the palate, making it an ideal centerpiece for your holiday gatherings. Impress your guests with this showstopper that’s sure to create sweet memories around the table.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 cup heavy cream
- ½ cup brewed espresso
- ¼ cup sugar (for coffee syrup)
- 6 oz dark chocolate (chopped)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a bowl, whisk together almond flour and granulated sugar. In another bowl, beat eggs until frothy; combine with dry mixture until smooth.
- Divide batter into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean. Cool in pans then transfer to wire racks.
- For coffee syrup, heat brewed espresso with sugar until dissolved; set aside to cool.
- To make ganache, heat heavy cream until simmering; pour over chopped chocolate and stir until smooth. For buttercream, beat softened butter with powdered sugar until fluffy; add brewed coffee.
- Assemble the cake by soaking each layer in coffee syrup and alternating layers of ganache and buttercream. Frost top and sides with remaining buttercream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 32g
- Sodium: 90mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg