Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 6 large eggs, separated
- 1/2 cup cocoa powder
- 1/2 cup brewed espresso, cooled
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup semisweet chocolate chips
- 1/4 cup sliced almonds
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper and grease the sides with butter.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the cooled espresso, until well combined.
4. In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool completely in the pans before removing them and peeling off the parchment paper.
7. To make the mocha ganache, heat the heavy cream in a double boiler or microwave-safe bowl until hot but not boiling. Add the chocolate chips and stir until melted and smooth. Stir in the powdered sugar and vanilla extract.
8. Place one cake layer on a serving plate and spread a thin layer of the mocha ganache on top. Place the second cake layer on top and spread another layer of ganache. Use the remaining ganache to frost the sides and top of the cake.
9. Sprinkle the sliced almonds on top of the cake and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 36g
Protein per serving: 6g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- For a dairy-free version, use coconut oil instead of butter and coconut cream instead of heavy cream.
Variations:
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Substitute the almonds with chopped hazelnuts or pecans for a different flavor and texture.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter ganache.
Tips and tricks:
- Make sure the espresso is cooled before adding it to the cake batter to prevent the eggs from cooking.
- Use room temperature eggs for best results when beating the egg whites.
- Chill the cake in the refrigerator before slicing for cleaner cuts.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh berries or chocolate shavings.
Garnishes:
Sliced almonds, fresh berries, chocolate shavings
Pairings:
Serve with a cup of hot coffee or espresso for a complete mocha experience.
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake layers are sticking to the pans, run a knife around the edges to loosen them before removing.
- If the ganache is too thin, add more powdered sugar until desired consistency is reached.
- If the egg whites are not whipping up, make sure there is no yolk or grease in the mixing bowl.
Food safety advice:
Make sure to use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
The Opera Cake is a classic French dessert that originated in the 19th century. It is named after the Paris Opera House, where it was first served. The cake is made up of thin layers of almond sponge cake and coffee buttercream, and is often decorated with a chocolate glaze.
Flavor profiles:
Rich, chocolatey, and slightly bitter from the espresso.
Serving suggestions:
Serve as a decadent dessert for a special occasion or dinner party.
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Taste: Rich, Creamy, Chocolaty, Sweet, Coffee, Decadent, Coffee-Flavored