Opera Cake❤️

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In a small saucepan, add the coffee syrup ingredients and place over low heat. Bring it to a boil then remove off the heat to thicken.

Make the chocolate ganache by melting the chocolate in the microwave until smooth. Add the whipping cream and fold through until smooth and glossy. Let it cool to room temperature.

Make the coffee ganache. Combine the espresso and milk and set aside. In the bowl of a stand mixer, cream the butter on medium high heat until light and fluffy. Add the powdered sugar slowly, until combined. Add remaining ingredients and mix until fluffy.

Assemble the cake. Place the first cake on a flat surface then brush with the coffee syrup. Spread half the coffee buttercream on top. Soak the second cake in the coffee syrup and place on top. Spread the top with chocolate ganache, Add the final layer of cake, brush with syrup and spread with the remaining coffee buttercream. Cover the cake and refrigerate it for at least two hours.

Make the glaze by melting the chocolate in the microwave until smooth. Add the oil and whisk until smooth.

Place the chilled cake on a wire rack and spread the chocolate glaze on top. Refrigerate until set.

Using the remaining glaze, use a pipping bag to draw out a musical note.

Notes

TO STORE: Store leftovers in a cake keeper or in an airtight container. It will remain fresh in the fridge for 3 to 5 days.

TO FREEZE: You can also freeze pieces of Opera cake for up to 3 months if wrapped tightly in food wrap and foil. It will keep well for up to 3 months.