Then we add espresso powder and some coffee liqueur because Opera Cakes are fancy and we can be too.Įspresso custard: Please don’t let a homemade custard intimidate you! You’ll add sugar, espresso powder, some flour, a dash of salt, and milk to a saucepan. Water and sugar simmer over medium-high heat until a little syrupy in consistency. No one will see those!Ĭoffee syrup: The syrup is super easy to make and all you have to do is stir some things together and let them sit on the stove for 5 minutes. It’s okay if there are some gaps and wonky looking pieces.
Feel free to use chocolate grahams or chocolate wafer cookies instead! You’ll need to break them into pieces to fit into the loaf pan, but don’t worry about having a perfectly formed layer. After dipped in coffee syrup and layered with custard, they become very soft and cake-like. Grahams: Like I mentioned, the “cake” component here is the graham crackers. LET’S TALK ABOUT INGREDIENTS & SUBSTITUTIONS Even if you’ve never made a homemade custard before. So when it’s time to layer it all together, you’ve got everything ready to go! The most involved part of this is the homemade custard, but even then, it’s seriously easy. Plus some freshly whipped cream and a dusting of cocoa powder to top it all off.īecause there are a lot of components to this cake (and my recipe development & baking goals these days are as previously mentioned), I tried to keep each part simple and something you can make a day or two in advance or at your leisure. I swapped the coffee buttercream for an espresso custard (again, typical for icebox cakes), but kept the ganache and the coffee syrup. (Chocolate wafer cookies would also be an excellent choice here.) That also takes care of the “please don’t make me turn on my oven” part. Typically in many thin layers, which is another thing that I super super love.įor this summer-approved version, I swapped the almond cake for graham crackers, which are typically used in icebox cakes. If you’re familiar with Opera Cakes, you can skip this paragraph because they are essentially made up of three to four components (I’m basing this off of the number of Opera Cake recipes I’ve looked up and researched for this post): almond cake, coffee syrup, coffee/espresso buttercream, and chocolate ganache. Because it’s July in Alabama, I figured we could all do with a cold one. I’ve never made an Opera Cake before, but it’s something that’s been on my list for a loooong time. Except for maybe dishes, but I’m willing to overlook that part based on how everything else turned out! And I’m happy to report that this Icebox Opera Cake exceeded my expectations in all categories. It’s too hot and all I want are cool and creamy things that live in the freezer.
Everything I want to make lately falls into these three categories: easy, low-maintenance, and NO OVEN.
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