Opera Cake

CAKE

STEP 1

Combine all ingredients in a bowl.

STEP 2

Using a whisk, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Whisk on high speed for 8 minutes.

STEP 4

Whisk on low speed for 2 minutes.

STEP 5

Deposit into paper lined 1.5 sponge roll trays.

STEP 6

Bake at 200°C until baked through.

STEP 7

Transfer to wire rack to cool.

FRENCH BUTTERCREAM

STEP 1

Using a whisk, mix egg yolks on high speed until thick and pale.

STEP 2

In a saucepan, bring the sugar and water to a boil, stirring to dissolve sugar.

STEP 3

Leave to boil until the syrup reaches 115°C.

STEP 4

As soon as the mix reaches 115°C, slowly pour the sugar syrup into the beaten egg yolks, whisking on low speed.

STEP 5

Continue to beat the mixture until it is completely cool.

STEP 6

Add the butter into the mix in 1/3 increments, whisk on low speed until combined.

STEP 7

Dissolve the instant coffee in a small amount of water and whisk on low speed for 1 minute.

Note: If mixture is too soft, put it in the fridge to firm up before use.

COFFEE SYRUP

STEP 1

Place all ingredients in a saucepan and bring to a boil, stirring to dissolve sugar.

GANACHE

STEP 1

Heat cream to boiling point.

STEP 2

Remove from heat and add dark chocolate.

STEP 3

Mix until smooth.

STEP 4

Allow ganache to cool to a spreadable consistency.

OPERA GLAZE

STEP 1

Gently melt the dark chocolate in a bowl sitting over a pot of simmering water.

STEP 2

Stir in the vegetable oil and allow to cool slightly before use.

ASSEMBLY

STEP 1

Cut the full-size sponge sheet in half. Including the other half tray, this will give you 3 equal size sponge sheets.

STEP 2

Spread a thin layer of ganache onto the base of one sponge and place in chiller to set.

STEP 3

Remove from the chiller and place ganache side down. Brush top of sponge with coffee syrup.

STEP 4

Evenly spread a layer of French buttercream.

STEP 5

Place a second sponge layer on top, brush with coffee syrup and spread with a layer of ganache.

STEP 6

Place the third layer of sponge on top, brush with coffee syrup and spread a layer of buttercream.

STEP 7

Smooth the top to ensure it is even. Refrigerate or place in freezer to ensure the cake is quite firm.

STEP 8

Pour the warm opera glaze over the cold cake. Smooth the glaze with a palette knife.

STEP 9

Chill until set. Trim the outside edges and cut into desired size pieces.