Opera Cake

One jaconde sponge

Coffee Syrup:

    50 g sugar

    2 t espresso powder

    1/4 C water

    1/4 C brandy or cognac

Butter Ganache:

    8 oz semi-sweet chocolate, finely chopped

    7 T butter, cubed

Half batch French buttercream, incorporating 2 t espresso powder.

The day before assembly, bake jaconde sponge.

In a small saucepan, whisk together sugar and espresso powder.

Whisk in water and brandy, simmering until sugar is dissolved.

Set coffee syrup aside and let cool to room temp.

In a double boiler, heat chocolate and butter.

Stir until fully combined.

Set butter ganache aside to cool.

Make espresso French buttercream.

To assemble, cut jaconde into three 13" x 6" rectangles.

Gather a small offset spatula and a pastry brush.

Place one rectangle on a cake plate and brush with 1/3 of coffee syrup.

Spread half of buttercream evenly over cake, all the way to the edges.

Stack second layer of jaconde.

Brush with 1/2 remaining syrup.

Spread half ganache evenly over cake, all the way to the edges.

Stack third layer of jaconde.

Brush with remaining syrup.

Spread remaining buttercream evenly over cake, all the way to the edges.

Make it as smooth as possible and flash freeze about 12 mins.
Gently heat remaining ganache just until glossy, but not hot.

The colder the cake, the more fluid the ganache must be.

(Reserve 2 T if wanting to pipe "Opera" on each slice afterwards.)

Finish layering cake with chocolate ganache, letting ganache spill over edges.

Work quickly and don't do too many passes, as it will start setting up.

Chill in the fridge at least 2 hours.

Trim sides of cake.

Cut each sides into thirds for 9 slices of opera cake.

Pipe on final decorations if desired.

Cake can be loosely covered and refrigerated for up to 4 days.

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