Opera Cake With Chocolate & Coffee Is A Symphony For Your Tastebuds

A visit to the opera may not be for everyone: some people find classical music dull, while others can't handle the strict dress code, not to mention the cost of the ticket. The alternative? Bring the opera to you with this deliciously rich opera cake offering an irresistible taste symphony in creamy layers.

You'll need

For the cake batter:

• 5 eggs
• 5 oz ground almonds
• 5 oz powdered sugar
• 1 oz melted butter
• 2 tbsp flour
• 7½ oz whipped egg whites

For the crunchy layer:

• 9½ oz dark chocolate
• 9½ oz crispy waffle crumbs

For the cake bottom:

• 8½ fl coffee

For the coffee buttercream:

• 5 egg yolks
• 8½ fl oz coffee syrup
• 10 oz soft butter

For the ganache:

• 5½ oz dark chocolate
• 5½ fl oz cream

For the glaze:

• 10½ oz melted chocolate

Here's how

1. First stir the eggs, ground almonds, and powdered sugar with a hand mixer. Then stir in the melted butter and finally fold in the whipped egg whites. Divide the batter into two 9 x 13-inch baking pans lined with parchment paper and bake for 8 minutes at 390°F. Remove the cakes from the pans and place on cooling racks. After the cakes have cooled off, cut each rectangle into squares of 20 x 20 each and make another square from the remaining pieces.

2. For the crunchy layer, first melt the chopped dark chocolate in a water bath. Carefully stir in the waffle pieces and evenly spread the mixture over the cake square and then refrigerate.

3. Turn the cake over and brush the base with coffee.

4. For the coffee buttercream, beat 5 egg yolks and stir in the coffee syrup. Add the soft butter and mix everything together with a hand mixer until a uniform cream forms.

5. Spread half of the cream on the coffee side of the cake base with the crunchy layer. Now cover the cream layer with the third cake square and brush it again with coffee.

6. For the ganache, let the cream boil, add the chocolate, and stir until it has completely dissolved. Let the mixture cool down and spread the ganache evenly over the cake and top with the last cake layer. Brush it once again with coffee and spread the remaining buttercream on top. Let everything cool for 1 hour in the fridge.

7. Place the cake on a cooling rack inside of a pan and pour the chocolate glaze over the cake. Finally, cut off the edges and slice your work of art into portion-sized pieces, and the masterpiece is done!

This composition of sponge cake and cream with coffee and chocolate is unique, and the decadent dessert is even fairly easy to make! Close your eyes and enjoy this treat layer by layer.