Classic French Opera Cake

1. Make the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, beat the egg yolks and half of the sugar until thick and pale yellow. Stir in the vanilla. In a separate bowl, beat the egg whites and remaining sugar until stiff peaks form. Fold the egg whites into the yolk mixture. Gradually fold in the flour. Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

2. Make the Coffee Buttercream: In a large bowl, beat the softened butter until light and fluffy. Gradually add the confectioners’ sugar, beating until smooth and creamy. Stir in the dissolved coffee and vanilla extract.

3. Make the Chocolate Ganache: In a microwave-safe bowl, combine the chocolate and heavy cream. Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth. Stir in the butter until melted and combined. Let the ganache cool slightly until thickened.

4. Assemble the Cake: Cut the sponge cake into three equal layers. Spread a layer of coffee buttercream on the bottom layer. Top with the second layer and spread with another layer of coffee buttercream. Place the third layer on top. Pour the chocolate ganache over the top layer, letting it drip down the sides.

5. Chill and Serve: Refrigerate the cake for at least 2 hours before serving. Cut into slices and savor the exquisite harmony of flavors and textures!