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–+ servings
Opera Cake

Opera Cake

Classic Opera Cake: Thin layers of hazelnut cake, mocha & chocolate buttercream, ganache icing & gold leaf decor!
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Prep Time 2 hours
Cook Time 23 minutes
Total Time 2 hours 23 minutes
Servings 12

Ingredients
  

For the Cake:

  • 1½ cup Hazelnut Flour (145g)
  • ¾ cup All Purpose Flour (95g)
  • 1 cup Confectioner's Sugar (120g)
  • 3 Tbs Flax Meal (24g)
  • 9 Tbs Warm Water (135ml)
  • 4 teaspoon Baking Powder (20g)
  • 6 Tbs Vegan Butter (85g)
  • 6 Tbs Granulated Sugar (85g)
  • 1 teaspoon Vanilla Extract (15ml)

For the Ganache

  • ½ cup Semi Sweet Vegan Chocolate
  • 7 Tbs Plant Milk (105ml)

for the Chocolate Buttercream

For the Mocha Buttercream

  • 2 teaspoon Instant Coffee Granules
  • 2 teaspoon Hot Water

Optional garnish

  • Whole Hazelnuts as needed
  • Gold Leaf

Instructions
 

  • First prepare your half sheet pan with grease & a parchment paper liner & preheat the oven to 350℉
  • For the cake: Sift the flour, confectioner's sugar, baking powder & hazelnut flour together (*you will still add in the larger bits from the hazelnut flour that cannot get through the sieve *see video)
  • Combine the flax meal with the warm water whisk smooth then add the vanilla extract
  • With an electric mixer cream the slightly softened vegan butter with the sugar on medium to high speed for about 3-5 minutes until fluffy
  • Add the flax paste mixture & whip on high speed for another 30 seconds to emulsify
  • Add the sifted dry ingredients all at once and mix on medium to high speed to combine well.
  • Spread the batter into a lightly greased and parchment lined half sheet pan (* Don't be alarmed this is going to be a very thin cake sheet that will later be cut into 4 equal layers)
  • Bake for 12 minutes then turn the oven temperature down to 300°F for another *approximately 8 minutes. Be sure the edges are not getting too browned depending on your oven, it is best to gently press the center to test for doneness~ it should not be sticky or tacky
  • Cool completely while you prepare your favorite buttercream according to the instructions on that blog post.
  • In a small bowl combine the cocoa powder with the 7 Tablespoons of hot water & whisk smooth this is the paste to make the chocolate buttercream
    Then mix the coffee granules with the other 2 teaspoons of hot water in a smaller bowl ~ Allow both mixtures to cool
  • Add the cocoa powder mixture to the entire recipe of buttercream at the last stage of mixing for Chocolate Buttercream
  • Now take out about 1/4 of the entire chocolate buttercream into another bowl and add the coffee paste for Mocha Buttercream
  • Cut the cooled cake sheet into 4 equal squares (as shown in the video) & assemble by layering with the chocolate & mocha buttercreams
    Refrigerate to set & get cold
  • Prepare the ganache by combining the semi sweet chocolate with the plant milk in a small sauce pot over low heat & whisk smooth stirring constantly until it becomes a shiny thick ganache
  • Once the cake is very cold pour the ganache over top, traditional Opera Cake is not fully iced showing the beautiful layering of the icings & cake

Video

Notes

Storage: Keep refrigerated for up to 10 days in an airtight container.
Bring to room temperature 1 hour before serving 
You can freeze wrapped well for up to 2 months
Tried this recipe?Let us know how it was!