French Opéra Cake

Bake the almond sponge cake in three thin layers until golden and springy to touch.

Brush each sponge layer generously with coffee syrup while still warm.

Beat butter until light, gradually add sugar and egg yolks, then fold in cooled espresso.

Layer: sponge, coffee buttercream, then chocolate ganache.

Continue layering sponge, buttercream and ganache until all components are used.

Cover the entire cake with a smooth chocolate glaze for the signature glossy finish.

Use melted chocolate or gold leaf to write 'Opéra' on top of the glazed cake.