Raspberry Opera Cake with Chocolate Almond Sponge
Description
This Raspberry Opera Cake combines the elegance of a classic opera cake with a fruity twist. Layers of chocolate almond sponge are brushed with a fragrant rose and raspberry syrup, topped with smooth raspberry buttercream, and finished with honey-smoked chocolate ganache. Perfect for special occasions or celebrations, this dessert is as indulgent as it is beautiful.
Ingredients
Chocolate Almond Sponge Cake
Rose & Raspberry Syrup
Honey-Smoked Chocolate Ganache
Instructions
Video
Chocolate Almond Sponge Cake
- In a mixing bowl, combine the almond powder and plain flour. Set aside.
- In a separate bowl, whisk the egg whites with caster sugar on medium speed for about 10 minutes until stiff peaks form, creating a fluffy meringue.
- Melt the dark chocolate and gently fold it into the meringue.
- Follow this by folding in the almond and flour mixture in two batches, being careful not to deflate the meringue.
- Spread the batter evenly on a 30x40cm baking tray lined with parchment paper.
- Bake at 160°C (320°F) for 12 minutes or until set.
- Once baked, let it cool completely before cutting into four equal parts
Rose & Raspberry Syrup
- In a small saucepan, add water, rose water, caster sugar, and fresh raspberries.
- Bring the mixture to a boil and simmer for about 2 minutes until the raspberries break down and the sugar dissolves.
- Strain the syrup through a fine metal sieve, discarding the solids. Set the strained syrup aside for assembly.
Raspberry Buttercream
- Microwave or gently heat the fresh raspberries with water until they soften.
- Strain the mixture to remove seeds and combine the liquid with the sifted icing sugar.
- In a large bowl, whip the softened butter until light and fluffy.
- Slowly incorporate the raspberry paste, continuing to whip until smooth and fully combined.
Honey-Smoked Chocolate Ganache
- Heat the honey in a saucepan over medium heat until it turns a light amber color, adding a subtle smoky flavor.
- Pour the heavy cream into the caramelized honey, stirring constantly.
- Bring the mixture to a boil.
- Pour the hot cream mixture over the chopped dark chocolate.
- Stir until the chocolate melts and forms a smooth ganache.
- Stir in the unsalted butter until fully incorporated, giving the ganache a silky texture.
Assembly:
- Start by brushing each layer of the chocolate almond sponge with the rose and raspberry syrup. Be generous, as this adds moisture and flavor to the cake.
- Spread a thin, even layer of raspberry buttercream over the soaked sponge.
- Pour the honey-smoked chocolate ganache over the buttercream, ensuring it’s smooth and even.
- Place the assembled cake in the freezer for about 10 minutes to allow the layers to firm up.
- Rewarm any leftover ganache and pour it over the cake, using a spatula to smooth it for a glossy finish.
- Decorate the cake with delicate sugar flowers, adding a final touch of elegance.
