The Wedgwood Tea Room’s iteration of the iconic eye-catching cake is made by layering two types of sponge (almond and chocolate) with coffee-infused buttercream. A shiny and smooth ganache decorates the top.
Opera Cake
Makes 18 servings
Ingredients
- Joconde Sponge (recipe follows)
- Coffee Buttercream (recipe follows)
- Chocolate Sponge (recipe follows)
- 3½ ounces dark chocolate, chopped
- 3½ ounces milk chocolate, chopped
- ¼ cup vegetable oil
Instructions
- Using a long, serrated knife, cut Joconde Sponge in half crosswise to create 2 (approximately 13x9-inch) rectangles. Place half of Joconde Sponge on a parchment paper–lined tray. Spread half of Coffee Buttercream onto Joconde Sponge on tray. Gently place Chocolate Sponge on top of buttercream. Spread remaining buttercream on top of Chocolate Sponge. Gently top buttercream with remaining half of Joconde Sponge. Refrigerate until buttercream is firm, at least 30 minutes.
- In a small saucepan, combine dark chocolate, milk chocolate, and vegetable oil. Heat over medium heat until melted and smooth. Let cool for 5 minutes. Evenly pour chocolate mixture over cake. Refrigerate until chocolate is set, at least 1 hour and up to 2 days.
- Using a hot, dry knife and wiping it clean between cuts, cut cake into 18 (approximately 2¾ x1¼-inch) rectangles. Serve cold or at room temperature.
Joconde Sponge
Makes 1
Ingredients
- 10 large eggs
- 1½ cups caster sugar*
- 1⅚ cup European all-purpose flour**
- 1 cup natural almond flour
- 2 tablespoons European-style unsalted butter, melted
Instructions
- Preheat oven to 350°F. Line the bottom of an 18x13x1-inch baking pan with parchment paper.
- In the heatproof bowl of a stand mixer, whisk together eggs and sugar. Place bowl over a saucepan of simmering water; cook, whisking frequently, until an instant-read thermometer registers 95°F to 105°F. Remove from heat and place bowl onto stand mixer and gradually increase mixer speed to medium-high, beating until lighter in colour and a ribbon consistency is achieved, approximately 2 to 3 minutes.
- In a medium bowl, whisk together cake flour and almond flour. Using a whisk, fold flour mixture into egg mixture until well combined. Transfer approximately 1 cup batter to a small bowl, and fold in melted butter. Using a silicone spatula, fold butter mixture into batter until well incorporated. Pour into prepared pan, and gently spread into an even layer using as few strokes as possible.
- Bake cake until golden and centre of cake bounces back when touched, 10 to 14 minutes. Let cool in pan for 10 minutes.
- Using a sharp knife, loosen cake edges from pan. Gently invert cake onto a wire rack, remove parchment paper from bottom, and let cool completely on a wire rack. Use immediately, or cover and use within 2 days.
Notes
*If caster sugar is not available, extra-fine sugar can be used. **If European all-purpose flour is not available, cake flour can be used.
Chocolate Sponge
Makes 1
Ingredients
- 5 large eggs
- ¾ cup caster sugar*
- ¾ cup European all-purpose flour**
- ⅔ cup unsweetened cocoa powder
- 1 tablespoon European-style unsalted butter, melted
Instructions
- Preheat oven to 350°F. Line the bottom of a 13x9x1-inch baking pan with parchment paper.
- In the heatproof bowl of a stand mixer, whisk together eggs and sugar. Place bowl over a saucepan of simmering water; cook, whisking frequently, until an instant-read thermometer registers 95°F to 105°F. Remove from heat and place bowl onto stand mixer and gradually increase mixer speed to medium-high, beating until lighter in colour and a ribbon consistency is achieved, approximately 2 to 3 minutes.
- In a medium bowl, whisk together cake flour and cocoa powder. Using a whisk, fold flour mixture into egg mixture until well combined. Transfer approximately ½ cup batter to a small bowl, and fold in melted butter. Using a silicone spatula, fold butter mixture into batter until well incorporated. Pour into prepared pan, and gently spread into an even layer using as few strokes as possible.
- Bake cake until centre of cake bounces back when touched, 10 to 12 minutes. Let cool in pan for 10 minutes.
- Using a sharp knife, loosen cake edges from pan. Gently invert cake onto a wire rack, remove parchment paper from bottom, and let cool completely on a wire rack. Use immediately, or cover and use within 2 days.
Notes
*If caster sugar is not available, extra-fine sugar can be used.
**If European all-purpose flour is not available, cake flour can be used.
**If European all-purpose flour is not available, cake flour can be used.
Coffee Buttercream
Makes approximately 2½ cups
Ingredients
- 1 cup European-style unsalted butter, softened
- 4 cups plus 2 tablespoons confectioners’ sugar, divided
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and 4 cups confectioners’ sugar at medium-high speed until light and fluffy, 3 to 4 minutes.
- In a small bowl, stir together instant coffee, 1 tablespoon hot water, and remaining 2 tablespoons confectioners’ sugar. Add to buttercream, beating until well combined. Use immediately.
