Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee
- 1/4 cup sugar
- 1/4 cup brandy
- 1/4 cup water
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Cake leveler or serrated knife
- Pastry brush
- Small saucepan
- Double boiler or microwave-safe bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, prepare the coffee syrup. In a small saucepan, combine the brewed coffee, sugar, brandy, and water. Bring to a boil and simmer for 5 minutes. Set aside to cool.
7. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
8. Using a cake leveler or serrated knife, level the tops of the cakes.
9. Brush the coffee syrup onto the top of each cake layer.
10. To make the chocolate frosting, melt the dark chocolate chips in a double boiler or microwave-safe bowl. Let cool slightly.
11. In a stand mixer or with a hand mixer, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Beat until smooth and creamy.
12. Add the melted chocolate to the frosting and beat until well combined.
13. Place one cake layer on a serving plate. Spread a layer of chocolate frosting on top.
14. Place the second cake layer on top of the frosting. Spread another layer of frosting on top.
15. Use an offset spatula to smooth the frosting on the sides and top of the cake.
16. Chill the cake in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 524
Fat: 28g
Saturated Fat: 15g
Cholesterol: 74mg
Sodium: 328mg
Carbohydrates: 68g
Fiber: 4g
Sugar: 53g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use whole milk or a milk alternative such as almond milk or soy milk.
- Instead of brandy, you can use rum or cognac.
- Instead of dark chocolate chips, you can use semisweet chocolate chips or milk chocolate chips.
Variations:
- Instead of a chocolate frosting, you can use a coffee buttercream frosting.
- You can add chopped nuts or chocolate shavings on top of the cake for added texture and flavor.
Tips and tricks:
- Make sure to level the cake layers before frosting to ensure a level and stable cake.
- Chill the cake in the refrigerator before serving to allow the frosting to set.
- Use a serrated knife to cut the cake for clean and even slices.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving. You can also microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with cocoa powder for a simple and elegant presentation.
- Top the cake with fresh berries or edible flowers for a pop of color.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Fresh berries
- Edible flowers
Pairings:
- Coffee or espresso
- Red wine such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are sticking to the pans, make sure to line them with parchment paper and grease the sides with butter or cooking spray.
- If the frosting is too thick, add more heavy cream or milk to thin it out.
- If the frosting is too thin, add more powdered sugar to thicken it up.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
The Opera Cake is a classic French dessert that originated in the 19th century. It is typically made with layers of almond sponge cake and coffee buttercream, topped with a chocolate glaze.
Flavor profiles:
This Chocolate Opera Cake is rich and decadent, with layers of moist chocolate cake brushed with coffee syrup and topped with a creamy chocolate frosting.
Serving suggestions:
Serve this Chocolate Opera Cake as a dessert for a special occasion or dinner party. It pairs well with a cup of coffee or a glass of red wine.
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Region: French