IngredientsFor the Joconde Sponge:
– 6 large eggs
– 6 large egg whites
– 200g almond flour
– 200g powdered sugar
– 60g all-purpose flour
– 60g unsalted butter, melted
– 1 tbsp granulated sugar
For the Coffee Syrup:
– 120ml water
– 100g granulated sugar
– 2 tbsp instant espresso powder
For the Coffee Buttercream:
– 3 large egg yolks
– 100g granulated sugar
– 60ml water
– 200g unsalted butter, softened
– 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
For the Chocolate Ganache:
– 200g dark chocolate (60–70% cocoa)
– 200ml heavy cream
Instructions1. Make the Joconde Sponge:
1. Preheat oven to 220°C (425°F). Line three baking sheets with parchment paper.
2. Beat eggs, almond flour, and powdered sugar until pale and thick.
3. In a separate bowl, whisk egg whites with granulated sugar until stiff peaks form.
4. Gently fold egg whites into almond mixture. Sift in flour and fold again.
5. Stir in melted butter.
6. Divide batter evenly among prepared pans and bake for 5–7 minutes until golden.
7. Let cool, then trim edges for uniform layers.
2. Prepare Coffee Syrup:
1. Combine water, sugar, and espresso powder in a saucepan.
2. Bring to a boil, then cool. Set aside.
3. Make Coffee Buttercream:
1. Beat egg yolks until thick.
2. In a saucepan, heat sugar and water to 115°C (240°F).
3. Slowly pour syrup into yolks while beating continuously.
4. Beat until mixture cools, then add softened butter gradually.
5. Mix in dissolved espresso.
4. Prepare Chocolate Ganache:
1. Heat cream until simmering, then pour over chopped chocolate.
2. Let sit for 1 minute, then stir until smooth.
3. Cool slightly before using.
5. Assemble the Cake:
1. Place one sponge layer on a tray. Brush with coffee syrup.
2. Spread half the coffee buttercream evenly.
3. Add second sponge layer, brush with syrup, and spread ganache.
4. Add final sponge layer, brush with syrup, and spread remaining buttercream.
5. Chill for 1 hour, then pour ganache over top and smooth.
6. Refrigerate until set. Trim edges for a clean finish.
Layers of almond sponge (Joconde), rich coffee buttercream, and silky chocolate ganache make this classic Opéra Cake a showstopper for any occasion. Perfect for coffee lovers and dessert connoisseurs!
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