Classic Opera Cake

Ingredients

FOR THE JOCONDE CAKE

• 3 cups (315g | 11.1oz) almond flour
• 2-1/2 cups (300g | 10.6oz) powdered sugar
• 2/3 cup (85g | 3oz) unbleached all-purpose flour
• 8 large eggs
• 2 tbsp corn syrup
• 1/4 cup (60g | 2.1oz) butter, melted
• 8 large (240g | 8.45oz) egg whites
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1/4 tsp cream of tartar

FOR THE GANACHE

• 2-1/2 cups (375g | 13.2oz) finely chopped dark chocolate
• 1 cup (240ml) heavy cream
• 1/2 cup (120g | 4.2oz) butter, softened

FOR THE COFFEE BUTTERCREAM

• 1- Swiss meringue buttercream recipe
• 3 tbsp instant coffee powder
• 1 tbsp boiling water

FOR THE COFFEE SYRUP

• 1/2 cup (100g | 3.6oz) granulated sugar
• 3/4 cup (180ml) water
• 1 tbsp instant coffee powder

FOR THE CHOCOLATE GLAZE

• 1 cup (150g | 5.3oz) finely chopped dark chocolate
• 1/3 cup (50g | 1.7oz) finely chopped milk chocolate
• 3 tbsp peanut oil (or other neutral tasting oil of your choice)

Instructions

MAKE THE JOCONDE CAKE

1. Preheat your oven to 450°F
2. Grease a 13" x 18" rimmed baking sheet and then line it with a piece of parchment paper that fits snuggly inside it. Make sure that the parchment paper adheres evenly to the entire surface of the pan, especially around the edges.
3. Have a second piece of parchment paper of the exact same size ready to line the pan a second time, or prepare a second pan if you have access to one.
4. Sift the almond flour, powdered sugar and flour together over a large mixing bowl. Reserve.
5. Full instructions visit @eviltwin