Opera Cake

Instructions

1. Prepare the Joconde sponge
   Preheat oven to 425°F (220°C). Line two 15x10-inch baking sheets with parchment paper. In a clean bowl, beat egg whites until foamy, then gradually add granulated sugar until stiff peaks form. In a separate large bowl, combine almond flour and powdered sugar, then mix in whole eggs until smooth. Fold in the all-purpose flour gently, then fold in the beaten egg whites in three additions. Finally, fold in the melted butter until just incorporated.
2. Bake the cake layers
   Divide the batter between the prepared baking sheets, spreading it evenly with an offset spatula to about 1/4 inch thickness. Bake for 5-7 minutes until the edges are light golden and the cake springs back when touched. Immediately turn out onto a cooling rack, carefully remove parchment paper, and let cool completely.
3. Make the coffee buttercream
   In a stand mixer with paddle attachment, beat softened butter until creamy. Gradually add powdered sugar, beating until light and fluffy, about 3-4 minutes. Add the dissolved coffee mixture and beat until fully incorporated and smooth. Set aside at room temperature.
4. Prepare the chocolate ganache
   Place chopped chocolate in a heat-proof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for 1 minute, then stir until smooth and glossy. Allow to cool until spreadable but not firm.
5. Prepare coffee syrup
   Combine strong coffee or espresso with coffee liqueur (if using). Set aside for brushing onto cake layers.
6. Assemble the cake
   Cut the cooled sponge cakes into three equal rectangles. Place one rectangle on a serving plate, brush generously with coffee syrup. Spread a thin layer of coffee buttercream evenly over the cake. Top with second cake layer, brush with coffee syrup, and spread with a thin layer of chocolate ganache. Add final cake layer, brush with coffee syrup, and spread remaining coffee buttercream on top and sides.
7. Apply chocolate glaze
   Pour slightly cooled but still pourable chocolate ganache over the top of the cake, using an offset spatula to spread it evenly, allowing some to drip down the sides. Refrigerate for 10 minutes until ganache begins to set.
8. Finish and serve
   Using a sharp knife dipped in hot water and wiped dry, trim edges for a clean finish. With a clean knife, score the top of the ganache in a grid pattern. Refrigerate for at least 2 hours before serving to set completely. Before serving, allow to sit at room temperature for 20-30 minutes for best flavor and texture.