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Perfect Chocolate Raspberry Opera Cake with Easy Espresso Buttercream

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A rich and elegant layered cake combining chocolate sponge soaked in coffee syrup, smooth espresso buttercream, tart raspberry jam, and a glossy chocolate ganache glaze. This recipe is approachable for both beginners and seasoned bakers.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 40g (1.4 oz) all-purpose flour, sifted
  • 20g (0.7 oz) unsweetened cocoa powder, sifted
  • 5 large egg whites, room temperature
  • 50g (1.75 oz) granulated sugar
  • 4 large whole eggs, room temperature
  • 50g (1.75 oz) unsalted butter, melted and cooled
  • 200g (7 oz) unsalted butter, softened to room temperature (for buttercream)
  • 150g (5.3 oz) powdered sugar, sifted
  • 2 tbsp freshly brewed espresso, cooled
  • 1 tsp vanilla extract
  • 150g (5.3 oz) fresh or frozen raspberries
  • 75g (2.6 oz) granulated sugar (for raspberry jam)
  • 1 tsp freshly squeezed lemon juice
  • 150g (5.3 oz) dark chocolate (70% cocoa recommended), chopped
  • 120ml (4 fl oz) heavy cream
  • 20g (0.7 oz) unsalted butter (for ganache)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 9×13 inch baking tray with parchment paper and lightly butter it.
  2. In a bowl, whisk together almond flour, sifted all-purpose flour, and unsweetened cocoa powder. Set aside.
  3. Using a mixer, whip egg whites until soft peaks form. Gradually add granulated sugar while whipping until stiff peaks form.
  4. In a separate bowl, whisk whole eggs until light and frothy. Gently fold in the dry ingredients, then carefully fold in the egg whites in two additions.
  5. Slowly drizzle the cooled melted butter over the batter and fold gently until combined. Pour batter evenly into the prepared tray.
  6. Bake for 5-7 minutes or until sponge springs back lightly when touched. Cool on a wire rack.
  7. Prepare raspberry jam by combining raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until thickened (about 10 minutes). Strain if desired and cool completely.
  8. Make espresso buttercream by beating softened butter with powdered sugar until fluffy (about 5 minutes). Add cooled espresso and vanilla extract, then whip for another 3 minutes until light and creamy.
  9. Prepare chocolate ganache by heating heavy cream until simmering and pouring over chopped dark chocolate. Let sit 2 minutes, then stir gently until smooth. Stir in butter until glossy. Cool slightly to thicken but still pourable.
  10. Assemble the cake: trim edges and slice sponge into three even layers. Place first layer on serving tray, brush lightly with cooled espresso syrup (optional), spread thin layer of raspberry jam, then espresso buttercream. Repeat layers, finishing with top sponge layer.
  11. Pour ganache over the top and smooth with an offset spatula. Chill at least 1 hour before serving.

Notes

Use almond flour exclusively and gluten-free flour blend for gluten-free version. Substitute butter with coconut oil and heavy cream with coconut milk for dairy-free option. Fresh raspberries preferred in summer for zingier jam. Chill cake at least 1 hour before serving for best slicing. If buttercream is too stiff, add a teaspoon of warm milk. If ganache sets too quickly, warm the bowl gently to spread smoothly.

Nutrition

Keywords: opera cake, chocolate cake, raspberry jam, espresso buttercream, layered cake, chocolate ganache, dessert, easy opera cake

Find it online: https://lenatable.com/perfect-chocolate-raspberry-opera-cake-recipe-with-easy-espresso-buttercream/