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Coffee blackcurrant Opéra cake from Crumb: The Baking Book by Ruby Tandoh

  • double cream
  • golden syrup
  • caster sugar
  • eggs
  • dark chocolate
  • butter
  • ground almonds
  • coffee
  • blackcurrant jam

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Notes about this recipe

  • anya_sf on December 10, 2018

    This cake wasn't actually too difficult to make, although I did use a mixer for the cake and buttercream. I didn't use the full amount of coffee (worried about bitterness), but it you love coffee flavor and want the cake to be super moistened, then use it all. There is a lot of ganache (next time I'd use less) and buttercream, so it's very decadent. The flavor is deep and rich, not too sweet; the jam balances out the bitter notes.

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