To finish off this syrup, add a very very generous amount of cognac! Next, strain and discard the milled coffee. Roughly mix and place a lid on top to let it steam for about 10–15 minutes. Do not boil the water for a long time since the amount of syrup will be a lot less. Once it started simmering, stop the heat and add milled coffee. Now, to make the coffee syrup, heat water, and sugar in a pan. It's not an absolute must, so if you don't have that, you can do so on top of a cake turning table or tray. This helps to place a cake on a rack when you spread a chocolate glaze on top. I also recommend cutting a cake board to the cake size and place on the bottom. The chocolate coating creates a barrier and helps to transfer the cake a lot easier when you slice and serve. The sponge is going to soak up a lot of coffee syrup. This layer is going to be the very bottom of the cake.
Now, mix melted chocolate and oil and spread thinly on one of the sponge layers. So don’t worry even if it might look super thin. I like to make the sponge very thin for opera cake since the thin layers create a more delicate texture. (At least with my oven, they don't get baked evenly, so I rotate them between the first and second shelves every time.) When you use 2 racks in an oven, ensure you rotate them between shelves to ensure they bake evenly. You can also use one full-size sheet pan or 4 quarter sheet pans.)īake at 410 F | 210 C for 6-7 minutes until the surface looks nicely golden brown. Pour one batch of the batter into 2 half-sheet pans (10.5 inches | 26.7 cm ✖︎ 15 inches | 38 cm. To learn how to make the biscuit Joconde for this opera cake, read this post.
It melts in your mouth with an amazing aroma! Jump to: This decadent coffee chocolate cake is packed with rich flavors: a harmony of chocolate, coffee, almond, and cognac.
It’s called “A king of chocolate cake” for a reason. Today, I’m sharing how to make a classic opera cake step by step.
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