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How To make Empress Chocolate Cake
INGREDIENTS: 1 1/2 c Sifted cake flour
1 c Ghirardelli Sweet Ground
-Chocolate 3/4 c Sugar
1 1/2 ts Baking soda
1/4 ts Cream of tartar
1/2 ts Salt
2/3 c Shortening
1 c Buttermilk
2 Eggs
1 ts Vanilla
DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on medium low speed for 2 minutes. Add remaining 1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line
two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from pans. After completely cooled, frost with Empress Frosting*. *separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco; recipe from box of "Sweet Ground Chocolate and Cocoa" From: Sallie Austin
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Opera Cake Recipe
Opera Cake Recipe - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Opera Cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each Opera cake slice and is decorated with gold leaf.
To print the recipe check the full recipe on my blog:
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0:00 - Intro
0:25 - Prepare joconde (almond sponge cake)
3:07 - Prepare coffee syrup
3:36 - Chocolate Croustillant
4:26 - Chocolate Ganache
4:58 - Coffee Buttercream
5:55 - Assemble the cake
7:16 - Chocolate Glaze
7:48 - Enjoying the results
Ingredients
Makes about 10 servings
Joconde (Almond Sponge Cake)
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted
5 egg whites
2 tbsp (30g) sugar
1/4 tsp (1g) salt
Coffee Syrup
2/3 cup (160ml) water
1/2 cup (100g) sugar
3 tsp (6g) instant coffee
Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Coffee Butercream
5 egg yolks, room temperature
3/4 cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
1 1/4 cup (280g) butter, softened
Chocolate Glaze
7 oz (200g) semisweet chocolate
2 tbsp (30ml) canola oil
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