Description
Dubai Opera Cake is a layered coffee almond sponge cake inspired by the classic French Opera Cake, combining delicate almond sponge, rich coffee buttercream, and dark chocolate ganache for an elegant, indulgent dessert perfect for special occasions.
Ingredients
Scale
For the Almond Sponge:
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 6 large eggs
- 1/2 cup unsalted butter, melted
For the Coffee Syrup:
- 3/4 cup espresso or strong coffee
- 1/2 cup granulated sugar
For the Ganache:
- 10 oz dark chocolate (60–70%)
- 2 tablespoons unsalted butter
For the Coffee Buttercream:
- 4 egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Line a jelly roll pan with parchment paper and lightly grease it to ensure the sponge won’t stick.
- Make the almond sponge batter: In a large bowl, beat the eggs and powdered sugar together until the mixture is light and fluffy. Gently fold in the almond flour, all-purpose flour, and melted butter until just combined to maintain the batter’s light texture.
- Bake the sponge: Pour the batter evenly into the prepared pan, spread it out smoothly, and bake in the oven for 8–10 minutes until set and lightly golden. Once baked, allow it to cool completely and trim the edges for an even shape.
- Prepare the coffee syrup: In a small saucepan, combine the espresso or strong coffee with granulated sugar and heat until the sugar dissolves completely. Set aside to cool.
- Cut and layer: Cut the cooled sponge into even rectangles. Brush each sponge layer generously with the coffee syrup. Spread a layer of coffee buttercream over the soaked sponge, then add another sponge layer, followed by syrup and a layer of rich chocolate ganache. Repeat layering until all components are used, finishing with ganache on top.
- Chill the cake: Place the layered cake in the refrigerator for at least 1 hour to set and develop flavors.
- Make the chocolate glaze and finish: Warm the dark chocolate and butter to create a smooth glaze. Pour this warm glaze over the chilled cake, smoothing it evenly on top, then chill again until the glaze is firm.
- Slice and serve: Use a hot knife to slice the cake for clean, neat edges. Serve the Dubai Opera Cake chilled or at room temperature for the best texture and flavor.
Notes
- Use freshly brewed espresso for the best coffee flavor in the syrup and buttercream.
- Ensure the sponge is completely cool before slicing and layering to prevent breaking.
- When slicing, dip your knife in hot water and wipe clean between cuts for sharp edges.
- The cake is best served within 2 days of preparation but can be stored refrigerated for up to 3 days.
- Adjust sweetness by altering sugar quantities in the syrup or buttercream as preferred.
