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
  1. 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.
  2. 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.
  3. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/opera-cake/