Layer cakes are all the rage at the moment, from layers of psychedelic colours to a kaleidoscope of flavours. I am reminded of the quintessential layer cake,
Gâteau Opéra, luscious layers of almond sponge soaked in coffee syrup, chocolate ganache, coffee buttercream, finished with chocolate glaze.
I first came across this cake when I trained in Switzerland more than two decades ago. The notion of making it never crossed my mind – visually it looked way too perfect and I assumed it would be beyond my reach and skill to attempt and assemble.
But, finally, I plucked up the courage to give it a go.
Making a Gâteau Opéra isn’t one of those things you dive into – it needs careful planning, down to the right size tin. It is a two-day process as the the cake needs to set to cut well. More than an ounce of patience is also required.
Garret Byrne of Campagne restaurant makes an extraordinarily delicious hazelnut Gâteau Opéra – definitely worth driving to Kilkenny for. He helped me with my recipe, and while my Opéra looks quite different from Garret’s, it tastes equally good – if I may say so myself.
The tin you use is really important. I bought an Alan Silverwood (12” x 4”) deep multi-size foldaway cake pan from Amazon a few years ago.
This tin can adjust to different sizes, so the sponge base can be made in the tin in two lots – and the tin can then be reduced down for the assembly of the actual gâteau. If you don’t have this type of tin, you will need a 12” square tin to cook the base in; to assemble, you’ll need a 10”x 4” rectangular tin, and you’ll also need a sugar thermometer.
The term bain marie used in cooking refers to a pan of hot water in which a cooking container is placed for slow cooking or gently melting ingredients. In this recipe, I suggest bringing the chocolate ganache and chocolate glaze to room temperature using a bain marie.
It’s a bit of a weekend project, but it will leave you with a centrepiece to grace any summer gathering or party in style.
Set aside two hours the day before you want to serve the cake to make the sponge, syrup, ganache and chocolate glaze. The next day, allow two hours to make the butter cream, line the tin and assemble the cake.
Photography: Shane O' Neill, aspectphotography.net
Stylist: Leona Humphreys, onefineplate.com
