Cuban Opera Cake

Cuban Opera Cake Recipe - Delicious and Flavorful Dessert from Cuba

Region / culture: Cuba | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Cuban Opera Cake is a decadent and rich dessert that consists of layers of chocolate cake, coffee mousse, and buttercream, all topped with a glossy chocolate glaze. This show-stopping dessert is perfect for special occasions and will impress all of your guests.

History

The origins of the Cuban Opera Cake are a bit unclear, but it is believed to have been inspired by the traditional French Opera Cake. The Cuban version adds a unique twist with the addition of crème de cacao and coffee, giving it a rich and complex flavor profile.

Ingredients

Cake

4 oz (113 g) bittersweet or semisweet chocolate, chopped
2 cup all-purpose flour
2 tsp baking soda
0.5 tsp salt
2 cup light brown sugar (packed)
0.5 cup unsalted butter, room temperature
3.5 tsp vanilla extract
4 large eggs
1 cup sour cream
0.5 cup crème de cacao
0.5 cup freshly brewed coffee, lukewarm

Buttercream

8 oz (227 g) milk chocolate, chopped
0.5 cup sugar
4 large egg yolks
2 tbsp water
2 tbsp light corn syrup
0.75 cup unsalted butter, room temperature

Coffee mousse

0.5 cup half and half
4 tbsp sugar
1 tbsp instant espresso or coffee powder
4 large egg yolks
1 tsp unflavored gelatin softened in 1 tbsp water 10 minutes
1 cup chilled whipping cream
1 tsp vanilla extract

Chocolate glaze

1.5 cup sugar
1 cup water
0.5 cup unsweetened cocoa powder
12 oz (340 g) bittersweet or semisweet chocolate, chopped

How to prepare

Cake

Preheat the oven to 325°F (163°C).
Butter two 9" diameter cake pans with 2" high sides and line the bottoms with parchment paper rounds.
Dust the pans with flour, tapping out any excess flour.
Melt the chocolate in the top of a double boiler over simmering water, stirring until melted and smooth.
Remove the top part of the double boiler and allow the mixture to cool until it is lukewarm.
Whisk together the flour, baking soda, and salt in a medium-sized bowl.
Using an electric mixer, beat the sugar, butter, and vanilla in a large bowl.
Add the eggs one at a time, beating well after each addition and stopping occasionally to scrape down the sides of the bowl.
Gradually beat in the lukewarm melted chocolate.
Beat in the dry ingredients using one third of the ingredients at a time alternately with half of the sour cream, beginning and ending with the dry ingredients.
Gradually beat in the crème de cacao and coffee.
Divide the batter evenly between the two pans and smooth out the tops.
Bake until a toothpick inserted into the center of each cake comes out clean, about 35 minutes.
Cool the cakes in the pans on racks for 10 minutes.
Invert the cakes onto 9-inch cardboard rounds or removable tart pan bottoms and allow them to cool completely on racks.

Buttercream

Melt the milk chocolate in the top of a double boiler over simmering water, stirring until smooth.
Set the top portion of the double boiler aside to allow the chocolate to cool.
Whisk together the sugar, egg yolks, 2 tbsp of water, and corn syrup in a medium-sized metal bowl to blend.
Add 0.25 cup of butter.
Set the bowl over the saucepan of simmering water and whisk constantly until the mixture reaches 170°F (77°C), about 4 minutes.
Remove the bowl and set it aside.
Using an electric mixer, beat the mixture until it is completely cool and thick, about 6 minutes.
Gradually beat in 0.5 cup of butter a bit at a time, mixing thoroughly before adding the next bit and stopping occasionally to scrape down the sides of the bowl.
Beat in the lukewarm melted chocolate.

Coffee mousse

Bring the cream, 2 tbsp of sugar, and espresso powder to a simmer in a small saucepan over medium-high heat.
Whisk together the egg yolks and remaining 2 tbsp of sugar in a medium bowl.
Gradually whisk in the hot cream mixture into the yolk mixture.
Return the mixture to the saucepan and stir constantly over medium heat until a thermometer registers 160°F (71°C), about 2 minutes.
Pour the mixture into a large bowl.
Add the softened gelatin, stirring until it is completely dissolved.
Using an electric mixer, beat the mixture until it is cool, about 10 minutes.
Using clean, dry beaters, beat the cream and vanilla in a medium bowl until stiff peaks form.
Fold the whipped cream into the coffee mixture.

Assembly

Cut both cake layers horizontally in half.
Place 1 cake layer in the bottom of a 9-inch diameter spring-form pan.
Cover with 0.75 cup of the buttercream.
Place a second cake layer on top of the buttercream layer and cover with mousse.
Top with a third cake layer.
Refrigerate for 1 hour to allow the mousse to set.
Remove from the refrigerator and spread 0.75 cup of buttercream over the third cake layer.
Top with a fourth cake layer (don't worry, the cake will now be taller than the sides of the pan).
Cover and refrigerate for at least 4 hours, preferably overnight.

Chocolate glaze

Stir together the sugar and 1 cup of water in a medium saucepan over medium heat until the sugar dissolves.
Increase the heat to high and bring it to a boil.
Whisk in the cocoa, then remove from heat.
Add the chocolate and whisk the mixture until it is smooth.
Let it stand until cool but still pourable, about 2 hours.
Run a knife around the sides of the pan to loosen the cake, then release the pan sides.
Scrape any excess mousse from the sides of the cake.
Transfer the cake (still on the spring-form pan bottom) to a rack set over a baking sheet or other shallow pan.
Pour the glaze over the cake, allowing it to drip down the edges onto the baking sheet (use a spatula to spread the glaze over any uncovered spots).
Refrigerate for at least 2 hours to allow the glaze to set.

Variations

For a lighter version, you can use low-fat dairy products and reduce the amount of sugar in the recipe.
Add a layer of fresh berries or fruit compote between the cake layers for a refreshing twist.
Experiment with different flavors of mousse, such as raspberry or hazelnut, to create your own unique variation of the Opera Cake.

Cooking Tips & Tricks

Make sure to properly line and butter your cake pans to ensure easy removal of the cakes.

- Allow the cakes to cool completely before assembling the layers to prevent the mousse from melting.

- Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld together and the mousse to set properly.

- Use a sharp knife to cut the cake layers horizontally for even layers.

Serving Suggestions

Serve the Cuban Opera Cake chilled with a cup of espresso or a glass of dessert wine for a truly decadent experience.

Cooking Techniques

Be sure to properly temper the eggs when making the buttercream to prevent them from curdling.

- Use a double boiler to melt the chocolate to prevent burning and ensure a smooth texture.

- Whip the cream for the mousse until stiff peaks form to ensure a light and airy texture.

Ingredient Substitutions

You can use dark chocolate instead of milk chocolate for a richer flavor in the buttercream.

- Substitute brewed espresso for the coffee in the cake for a stronger coffee flavor.

- Use rum or brandy instead of crème de cacao for a different twist on the flavor profile.

Make Ahead Tips

The Cuban Opera Cake can be assembled and refrigerated up to 24 hours in advance. This allows the flavors to meld together and the mousse to set properly before serving.

Presentation Ideas

Decorate the top of the cake with chocolate shavings, cocoa powder, or edible gold leaf for an elegant and sophisticated presentation. You can also garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Pair the rich and decadent flavors of the Cuban Opera Cake with a strong cup of coffee or espresso to balance out the sweetness. A glass of port or dessert wine would also complement the flavors of the cake nicely.

Storage and Reheating Instructions

Store any leftover Cuban Opera Cake in the refrigerator, covered, for up to 3 days. To reheat, allow the cake to come to room temperature before serving, or enjoy it chilled straight from the fridge.

Nutrition Information

Calories per serving

Each serving of the Cuban Opera Cake contains approximately 400 calories, making it a rich and indulgent treat.

Carbohydrates

The Cuban Opera Cake is rich in carbohydrates due to the flour, sugar, and chocolate used in the recipe. Each serving contains approximately 45 grams of carbohydrates.

Fats

This dessert is high in fats, particularly from the butter, chocolate, and cream used in the recipe. Each serving contains around 25 grams of fat.

Proteins

While the Cuban Opera Cake is not a significant source of protein, each serving contains approximately 5 grams of protein from the eggs and cream used in the recipe.

Vitamins and minerals

This dessert does not provide a significant amount of essential vitamins and minerals. However, it does contain small amounts of calcium, iron, and vitamin A from the dairy products and chocolate used in the recipe.

Alergens

This recipe contains dairy, eggs, and gluten, which may be allergens for some individuals. It is important to check for any food allergies before consuming this dessert.

Summary

The Cuban Opera Cake is a high-calorie and indulgent dessert that is best enjoyed in moderation due to its rich ingredients and high fat content.

Summary

The Cuban Opera Cake is a luxurious and indulgent dessert that is perfect for special occasions. With layers of chocolate cake, coffee mousse, and buttercream, topped with a glossy chocolate glaze, this show-stopping dessert will impress all of your guests. Enjoy this rich and decadent treat in moderation for a truly memorable dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. Maria was an excellent cook, and I always loved learning new recipes from her.

On that particular day, Maria was feeling nostalgic and decided to make a traditional Cuban Opera Cake. She told me that this cake was a classic in Cuban cuisine, and had been passed down through generations in her family. As she gathered the ingredients and started to explain the process to me, I could tell that this cake was going to be something special.

The first step in making the Cuban Opera Cake was to make the sponge cake layers. Maria showed me how to separate the eggs and beat the yolks with sugar until they were pale and fluffy. Then, she gently folded in the sifted flour and baking powder before adding the whipped egg whites to create a light and airy batter.

While the cakes were baking in the oven, Maria began to prepare the coffee syrup that would soak into the layers and give the cake its rich flavor. She boiled water with sugar and espresso until it formed a thick syrup, and then set it aside to cool.

Once the cakes were cooled, Maria cut them into thin layers and brushed each one with the coffee syrup. She then spread a generous layer of chocolate ganache on top of each layer before stacking them one on top of the other. The final touch was a smooth and creamy layer of coffee buttercream that covered the entire cake.

As Maria finished assembling the cake, she explained to me the significance of the Cuban Opera Cake. She told me that this cake was often served at special occasions and celebrations, and that each family had their own unique way of making it. She also shared with me the story of how she had learned the recipe from her grandmother when she was just a young girl.

Listening to Maria's stories and watching her expertly craft the Cuban Opera Cake, I was filled with a sense of wonder and appreciation for the culinary traditions that had been passed down through generations. I knew that I wanted to learn how to make this cake myself, so I asked Maria if she would teach me the recipe.

With a smile, Maria agreed to show me how to make the Cuban Opera Cake. Over the next few weeks, we spent countless hours in her kitchen, perfecting the recipe and making adjustments to suit my own tastes. I experimented with different types of coffee and chocolate, and added a touch of rum to the syrup for an extra kick of flavor.

As I became more confident in my baking skills, I started to make the Cuban Opera Cake for my own family and friends. They were always impressed by the rich and decadent layers of chocolate and coffee, and would often ask me for the recipe. I was proud to share with them the story of how I had learned to make this cake from Maria, and how it had become a beloved tradition in my own kitchen.

To this day, whenever I make the Cuban Opera Cake, I think back to that warm summer day in Maria's kitchen and the memories we shared while baking together. The recipe may have originated from Cuba, but it has found a special place in my heart and in the hearts of those who have tasted it. It is a reminder of the power of food to bring people together and to create lasting memories that will be cherished for years to come.