Haute Cuisine Opera Cake

Delightfully luxe French dessert with layers of chocolate sponge cake, French coffee butter cream, and chocolate ganache topping.

Steps

1. In a bowl, beat eggs and caster sugar until thick. 2. In a separate bowl, combine cocoa powder, vanilla extract and flour. 3. Pour the mixture into the egg mixture and mix until combined. 4. Grease a cake tin and pour the mixture in. Bake for 15 minutes. 5. Beat softened butter and icing sugar together until light and fluffy. 6. Pour espresso into the mixture and mix until combined. 7. Spread the coffee butter mix over the cake. Freeze for 10 minutes. 8. Heat cream and chocolate together until melted. 9. Pour the chocolate ganache over the cake. 10. Refrigerate for 1 hour before serving.

- 55g melted butter - 2 eggs - 2 ½ tsp caster sugar - 20g cocoa powder - 1 tsp vanilla extract - 25g plain flour - 50g softened butter - 60g icing sugar - 20ml espresso - 55g dark chocolate - 2 ½ tsp double cream