Coffee Raspberry Opera Cake

I have never made an opera cake. I had no idea how it’s meant to taste or look when you slice through it but I enjoyed the finished result and I would eat it again; however, in my opinion, the coffee isn’t overpowering, which was a disappointment because I thought it would have a strong, proud flavour in my mouth. On the other hand, the flavour combination of the raspberry and the chocolate buttercream is delicious.

The chocolate buttercream is a dream. It is thick and creamy and it is the perfect consistency. To be honest, the layering of the sponge and the jam and buttercream is in the perfect order. The buttercream isn’t extremely rich, so it balances out the rich, chocolaty ganache and then the raspberry jam gives the whole cake a little dash of sweetness.

The bottom layer is soaked in coffee, and then it has a layer of raspberry jam. The second layer is also soaked in coffee and then smothered in chocolate buttercream. Then the third layer is an exact repeat of the first one. Finally, the last and final layer is, once again, coated in coffee and the last of the buttercream. Once you have chilled the opera cake, you’ll drizzle chocolate ganache on top and let the ganache run down the sides.

This cake is very tasty. However, to me, it isa little rich but if you’re a chocolate lover, or you have a sweet tooth, then this will be the perfect cake for you.

If you would like this recipe then please feel free to email me or leave a comment!