Description
This luxurious Dubai Opera Cake features layers of almond sponge soaked in coffee syrup, rich coffee buttercream, and silky chocolate ganache, all topped with a glossy chocolate glaze. A dessert that’s as elegant as it is delicious.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 6 large eggs
- 1/2 cup unsalted butter (melted)
- 3/4 cup espresso or strong coffee
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 10 oz dark chocolate (60–70%)
- 2 tablespoons unsalted butter (for ganache)
- 4 egg yolks
- 1/2 cup granulated sugar (for buttercream)
- 2 tablespoons water
- 1 cup unsalted butter (for buttercream)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat the eggs and powdered sugar until light and fluffy. Gently fold in the almond flour, all-purpose flour, and melted butter.
- Pour the batter into the prepared pan, spread evenly, and bake for 8–10 minutes. Let cool completely and trim the edges.
- Cut sponge into even rectangles. Brush with coffee syrup, then spread coffee buttercream. Repeat with sponge, syrup, ganache until layered.
- Chill the cake for at least 1 hour. Pour warm chocolate glaze on top, smooth it out, and chill again to set.
- Slice with a hot knife for clean edges. Serve chilled or at room temperature.
Notes
- Use room temperature butter for smooth buttercream.
- Chill between each layer for best structure.
- Don’t oversoak sponge with syrup to avoid sogginess.
- Use high-quality chocolate for deep flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 60mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg