There probably isn’t a more famous cake than opera cake. Kind of simple, but not really. As most simple things go, there isn’t a lot of room for error, or ability to hide your mistakes. We start with joconde, a simple thin almond cake. Like many French and European cakes, joconde is not really cakey in the American sense, it is nutty, light, but dense, and slightly chewy in a desirable way. It also soaks up liquid like a sponge. Three layers of joconde are brushed with coffee and layered with coffee buttercream and chocolate ganache. The cake is glazed with the thinnest layer possible of chocolate glaze to give just a delicate snap to the cake. If at all humanly possible, restrain yourself and allow the cake to warm to room temperature, it will change everything.
common allergies: eggs//dairy//almonds//wheat
