Coffee Opera Cake Recipe
Chocolate chiffon, whiskey whipped ganache, cocoa nibs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Whiskey Whipped Ganache
Garnish
Method
Cake Preparation
Make the Chiffon Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla. Combine wet and dry ingredients, then stir in boiling water until smooth. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool.
Ganache Preparation
Prepare the Whiskey Ganache
Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a saucepan until just boiling, then pour it over the chocolate. Let sit for a few minutes, then stir until smooth. Add whiskey and mix well. Allow to cool until it thickens.
Assembly
Assemble the Cake
Once the chiffon cake has cooled, slice it into three even layers. Place the first layer on a serving plate, spread a layer of whiskey ganache on top, and repeat with the second layer. Top with the third layer and cover the entire cake with the remaining ganache. Finish by sprinkling cocoa nibs over the top.