Opera Peanut Butter Cake
Indulge in the rich decadence of the Opera Peanut Butter Cake, a stunning twist on the classic French opera cake. This recipe layers tender cocoa sponge infused with the subtle kick of espresso powder, a luscious peanut butter filling, and a creamy dark chocolate ganache for a perfect balance of sweet and savory. With its elegant presentation and optional crunch from chopped peanuts, this cake is ideal for celebrations or as a showstopping dessert centerpiece. Easy-to-follow steps guide you through creating the silky peanut butter filling and glossy chocolate ganache, ensuring professional-level results at home. Perfect for peanut butter and chocolate lovers alike, this recipe is a delightful fusion of gourmet flavor and nostalgic comfort.
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Recipe Information
Ingredients
- 6 large Eggs
- 200 grams Granulated sugar
- 120 grams All-purpose flour
- 120 grams Unsalted butter
- 30 grams Cocoa powder
- 2 teaspoons Espresso powder
- 300 grams Creamy peanut butter
- 150 grams Powdered sugar
- 250 milliliters Heavy cream
- 200 grams Dark chocolate (70% cocoa content)
- 50 grams Peanuts (optional, for garnish)
Instructions
Preheat your oven to 180°C (356°F). Line a 9x13-inch baking tray with parchment paper.
Separate the eggs, placing the yolks and whites into separate mixing bowls.
Whisk the egg yolks with 100 grams of granulated sugar until pale and thick. In another bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 100 grams of sugar, whisking until stiff peaks form.
Sift the flour and cocoa powder together in a separate bowl.
Gently fold the flour and cocoa mixture into the whipped egg yolks, then fold in the melted butter.
Carefully fold the whipped egg whites into the batter in three additions, being careful not to deflate the batter.
Pour the batter into the prepared baking tray. Smooth the surface and bake for 10-12 minutes or until springy to the touch. Allow the sponge to cool completely.
Once cool, divide the sponge cake into three equal rectangular layers using a sharp knife.
To make the peanut butter filling, beat the creamy peanut butter with powdered sugar until smooth. Set aside.
For the ganache, heat the heavy cream in a saucepan until just below boiling. Remove from heat and pour over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
To assemble, place one sponge layer on a tray or serving board. Spread a thin, even layer of the peanut butter mixture over it. Place the second sponge layer on top, applying gentle pressure to ensure it adheres. Repeat the process with the next sponge layer and peanut butter filling.
Spread the ganache over the top and sides of the assembled cake, smoothing it with a spatula.
Optional: Garnish with chopped peanuts to add texture and flavor.
Refrigerate the cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
Calories |
7265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.2 g | 616% | |
| Saturated Fat | 202.7 g | 1014% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 628.4 g | 229% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 427.0 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 614 mg | 47% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
