5 large eggs

5 large egg whites

2 3/4 oz. superfine sugar

8 oz. ground almonds

1 t almond extract

5 1/2 oz. icing sugar

1 1/2 oz. unsalted butter, melted

1 oz all purpose flour, sifted

1 oz cocoa powder, sifted

(for the chocolate ganache)

3 1/2 oz. dark chocolate, chopped

3 1/2 oz. heavy cream

5/8 oz. salted butter

(for the coffee buttercream)

6 3/4 oz. superfine sugar

4 T water

6 large egg yolks

3 1/2 oz. salted butter (room temperature)

7 oz. unsalted butter (room temperature)

2 t vanilla bean paste

3 T instant coffee powder

1 T water

(for the coffee syrup)

1 1/2 T instant espresso powder

5 T water

2 3/4 oz. caster sugar

(for the chocolate mirror glaze)

4 platinum-grade gelatine leaves

7 oz. granulated sugar

2 1/2 oz. water

2 T golden syrup

3 1/2 oz. cocoa powder

3 1/2 oz. heavy cream

3 1/2 oz. dark chocolate, chopped

(for the assembly & decoration)

2 T tempered chocolate

chocolate curls

coffee beans in gold dust (optional)

[how to make]

(for the chocolate sponges)

*Preheat the oven to 410 degrees.

*Grease four 8" cake tins with butter and line with baking paper.

*In large bowl, whisk the egg whites using an electric whisk until they form soft peaks.

*Add sugar, 1 T at a time, whisking continuously until all the sugar is incorporated and you have a stiff meringue.

*In another mixing bowl, whisk together the whole eggs, ground almonds, almond extract and icing sugar with an electric whisk for about 5 minutes until well combined.

*Gently fold the meringue into this batter, trying to keep as much air in the mixture as possible.

*Remove a large spoonful of this mixture and place it in separate bowl.

*Add  the melted butter and mix together, then set aside.

*Divide the remaining batter equally between two bowls.

*Add the sifted flour to one of these bowls, along with half the butter mixture and gently fold in.

*Add sifted cocoa powder to the other bowl, along with the remaining butter mixture, and again gently fold in.

*Divide in the mixtures between the prepared tins, so you have two filled with the cocoa mixture and two with the other mixture.

*Spread them out evenly with a palette knife, then bake for 9 to 11 minutes until springy to touch.

*Remove from the oven and let the cakes cool in their tins for 5 minutes before turning out on to a wire rack to cool completely.

(for the chocolate ganache)

*Place the chopped chocolate in heatproof bowl.

*warm the cream in a saucepan over a medium heat, taking care not to boil it.

*Pour the warm cream over the chocolate and leave to sit for 5 minutes.

*Mow add the butter and whisk until the chocolate has melted and everything is well combined.

*Cover with clingfilm, making sure the clingfilm is touching the surface of the ganache.

*Cool the ganache to room temperature before you use it.

(for the coffee buttercream)

*Place the sugar and water in a small saucepan over a medium heat and bring to the boil.

*Use a thermometer to check the temperature. You need to bring the temperature to 240 degrees.

*As the temperature of the sugar approaches 230 degrees, start whisking the egg yolks using an electric whisk.

*When the sugar is at 240 degrees, add the sugar syrup in a steady stream to the whisked egg yolks, while whisking continuously.

*Keep whisking until the bowl is cool to touch, start adding the butter, once cube at a time.

*Keep it whisking in the medium speed.

*Once all the butter is added, whisk in the high speed for about 5 minutes, until the buttercream gets spreadable consistency.

*Scrape down the sides of the bowl and add the vanilla.

*Mix instant coffee powder with water and whisk it in with the buttercream for another minute to combine.

(for the coffee syrup)

*Simply combine all the ingredients in a saucepan over a medium heat for 1 to 2 minutes until you have a syrup.  Cool to room temperature.

(for the chocolate mirror glaze)

*Soak the gelatine leaves in cold water for 5 to 10 minutes.

*Combine the sugar, water and golden syrup in a saucepan.

*Place over a medium heat and bring to the boil.

*Once all the sugar has dissolved and the liquid has been boiling for 2 to 3 minutes, take the pan off the heat and whisk in the cocoa powder and cream.

*Place the chopped chocolate in heatproof measuring jug.

*Pour the warm sugar and cream mixture on top and mix well.

*Squeeze the excess water out of the gelatine leaves and add them to the jug, whisking well to fully dissolve and combine.

*Let the glaze cool down to about 91 degrees before use, whisking from time to time to make sure it does not start to set.

(for the assembly)

*Melt 2 T of the tempered chocolate and use it to coat the base of one of the chocolate sponges. Place in the fridge to set.

*Place this chocolate coated sponge on a 10 to 12" cake board or cake stand and place on a cake turntable.

*Top with a quarter of the buttercream and spread it out evenly.

*Place a non-chocolate sponge on top and drizzle with coffee syrup.

*Spread all the chocolate ganache evenly over the top.

*Top this with another non-chocolate sponge and again drizzle with coffee syrup.

*Spread another quarter of the buttercream over the top, smoothing it out with palette knife.

*Top this with the final chocolate sponge.

*Coat the top and sides of the cake with a crumb coating of buttercream.

*Place in the fridge for 15 minutes to set, then coat with the remaining buttercream.

*Place the cake in the freezer for a couple of hours to set completely.

(for the decoration)

*Carefully pour the chocolate mirror glaze over the cake.

*Let the glaze set for 5 to 10 minutes.

*Once set, use two palette knifes to carefully lift the cake and place it on a serving board or cake stand.

*Decorate the top of the cake with the chocolate curls.

*Toss coffee beans in gold dust and use them to decorate the base of the cake.

-makes 10 to 12-

Note: I found this recipe in "Showstopping Cake" by Rahul Mandal.

Labels: cake recipe, chocolate cake recipe, layer cake recipe, opera cake recipe