1. Can I make this cake without coffee?

Yes, replace the coffee syrup with simple syrup or pistachio milk for a lighter flavor.

2. Can I use milk chocolate instead of dark?

Absolutely. It makes the dessert sweeter and softer in flavor.

Use a long knife dipped in hot water and wiped clean after each cut.

Yes, assemble smaller layers and slice into petite squares for party trays.

Elegant layers of almond sponge, pistachio buttercream, and chocolate ganache, a simple, rich Opera Cake you can make at home.

3 almond sponge layers

1/2 cup coffee syrup

1/2 cup pistachio paste

1 cup unsalted butter

1 cup powdered sugar

1 cup dark chocolate

3/4 cup heavy cream

1/4 cup chocolate glaze

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1. Bake almond sponge and cool completely.

2. Make coffee syrup by simmering sugar, water, and coffee.

3. Whip buttercream with butter, sugar, and pistachio paste.

4. Prepare ganache with hot cream and chocolate.

5. Layer sponge, syrup, buttercream, and ganache.

6. Repeat for three layers, finishing with ganache.

7. Chill and pour glaze on top.

8. Slice and serve.

Chill between layers for neat results.

Use dark or milk chocolate to taste.

Keep refrigerated up to 5 days.