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Chocolate and Orange Opera Cake

chocolate and orange opera cake

A twist on the classic French opera cake with a touch of orange. Layers of choc orange ganache and smooth coffee buttercream between layers of moist almond sponge. A sophisticated looking dessert perfect with a side of coffee.

Scale

Ingredients

Almond Sponge

  • 70 g Icing/Confectioners sugar
  • 70 g Almond meal
  • 10 g Plain flour
  • 2 Eggs
  • 65 g Egg whites
  • 10 g Caster/Superfine sugar

Chocolate and Orange Ganache

  • 100 g Dark chocolate, 70% cocoa
  • 70 g Thickened/Heavy cream
  • 20 g Sugar
  • 10 g Corn Syrup
  • Zest of one orange

Coffee Buttercream

  • 2 Egg yolks
  • 40 g Sugar
  • 50 g Milk
  • 150 g Unsalted butter
  • 2 tsp Instant coffee
  • 1 tbsp Hot water

Coffee Syrup

  • 60 g Water
  • 60 g Sugar
  • 1/2 tsp Instant coffee

Chocolate Glaze

  • 80 g Dark chocolate
  • 80 g Thickened/Heavy cream
  • Orange zest and chopped roasted almond for decoration

Instructions

Almond Sponge

  1. Preheat the oven to 190°C
  2. Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
  3. Whisk on high speed until light and fluffy
  4. Add the other egg and continue to whisk until doubled in volume, about 5 minutes
  5. In a separate bowl whisk the egg whites with caster sugar until stiff peaks
  6. Carefully fold the egg whites into the flour mixture
    Spread thinly on a 30 x 40cm baking sheet
  7. Bake for 8-10 minutes

Chocolate and Orange Ganache

  1. Heat the thickened cream and pour over finely chopped chocolate
  2. Add sugar, corn syrup, zest of orange and stir well
  3. Leave to cool until it reaches room temperature and is a smooth spreadable consistency

Coffee Buttercream

  1. Whisk egg yolks and sugar together in a bowl
  2. Heat milk on stove top and pour hot milk over egg yolk mixture, whisking until combined
  3. Return to heat and stir continuously until a thick consistency is reached, cool
  4. Add hot water to instant coffee, cool
  5. Beat unsalted butter until pale and fluffy
  6. Add the cooled egg yolk mixture and beat until silky and fluffy
  7. Add the cooled coffee mixture and beat until combined

Coffee Syrup

  1. Combine all the ingredients in a small saucepan
  2. Stir on medium heat until sugar has completely dissolved
  3. Remove from heat and cool

Assembly

  1. Cut the sponge into three slices along the longer side of the rectangle
  2. On a baking sheet place one layer of sponge
  3. Using a pastry brush, brush on some coffee syrup
  4. Spread all of the chocolate orange ganache in a thin even layer
  5. Place the next sheet of sponge on top and brush on the syrup
  6. Spread a thin layer of coffee buttercream on the sponge
  7. Top with the last layer of sponge and brush with syrup
  8. Place in the fridge for 1 hour or freezer for 30 minutes

Chocolate Glaze

  1. Heat the thickened cream and pour over the chocolate
    leave for 5 minutes
  2. Stir to ensure all chocolate has melted
  3. Pour onto the chilled cake and spread with a palette knife to ensure an even spread across the entire cake
  4. Chill in the freezer for 1 hour
  5. Remove, trim the edges and cut into 10 slices
  6. Sprinkle with a little orange zest and chopped almonds