Coffee blackcurrant Opéra cake from Crumb: The Baking Book (page 65) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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