Lower the speed to medium low and drizzle in the Kahula/espresso mixture, then return the speed to medium-high until the buttercream is uniform.
Once all the butter is added, turn the speed up to medium-high and beat until the icing is fluffy.Once the meringue has cooled down, switch to the paddle attachment, and begin adding the softened butter, 1 to 2 tablespoons as a time, mixing on medium speed between each addition.While the meringue is cooling, combine the Kahlua and espresso powder in a small bowl.If by then the whites are still hot, lower the speed to medium-low, and continue whisking until the bottom of the mixing bowl is just warm to the touch.
Place the bowl on the stand mixer and, using the whisk attachment, beat the mixture on medium-high speed until medium peaks form.Whisk over the boiling water until the sugar dissolves. In the bowl of a stand mixer, combine the egg whites and sugar.Bring the water in the bottom pan of the double boiler back up to boiling.As soon as the mixture boils, turn the heat off and let the mixture cool to room temperature.Bring just to a boil over medium-high heat. Combine the water, sugar and espresso powder in a small saucepan.Remove from the oven to a wire rack to cool. Bake for 5 to 6 minutes, until springy to the touch.Scrape the cake batter into the prepared pan, and use an offset spatula to gently spread the cake batter to cover the whole pan.Sprinkle the dry ingredients over the egg mixture, and use a spatula to gently but quickly fold them together, then fold in the melted butter.Continue beating the egg mixture another three minutes or so, until it is very thick and sits on top of the rest of the mixture for 5 to 10 seconds when a spoonful is dropped into the bowl. Remove the mixing bowl from the double boiler (do not discard the simmering water, you'll need it again later).Set the mixing bowl over the water, continuously beating the egg mixture with the hand mixer until it lightens in color and doubled in volume. Once the water in the saucepan comes to a boil, reduce the heat to simmer the wate.In a large mixing bowl, beat together the eggs and sugar with a hand mixer. Bring about an inch of water to a boil in a saucepan.In a small mixing bowl, whisk together the cocoa powder, flour and salt.Grease with butter or nonstick baking spray (NOT cooking spray). Line a 13x18-inch rimmed baking sheet with parchment paper or a silicone baking mat. It is not a difficult cake to make, as far as technique goes, but it's sure to impress nonetheless. This showstopping cake is so delicious and so rich, just a small square is more than enough to satisfy. The cake layers are soaked in coffee simple syrup, which helps keep the cake moist while it's stored in the refrigerator (cake typically dries out in the refrigerator). In this version, I swapped the almond sponge cake for chocolate cake (the kind typically used in chocolate jelly roll cakes). Time-consuming to make and assemble? Yes. Once assembled, the whole cake is topped with a chocolate ganache glaze, and the sides are trimmed so you can see all of the delicious layers. Traditional French opera cake is made up of layers of almond jaconde (a type of sponge cake), separated by layers of coffee buttercream and whipped chocolate ganache. There was a reference to "opera cake" in a newspaper advertisement for Patisserie de Grand Hotel in 1899, but no picture, so who knows if it was the same dessert now known as opera cake. Dalloyau, a Paris-based patisserie, claims that the grandfather of the company's current president created the dessert in 1955 and named it after the Opera Garnier. No one is quite sure how it came be called Opera Cake. It was my favorite of the cakes we offered. One of the desserts we sold in the bakery was French Opera Cake. Production was divided into stations, so you might be working on bread, cakes, pantry (making buttercream, pastry cream, or other things that went into finished desserts), or oven station. Three mornings a week, we started the day with a 5-hour Production "class"-making all of the treats that were sold in the school's bakery, which was open to the public, or served in the school's restaurants. I attended culinary school for two years. Chocolate opera cake is a slight twist on the traditional French dessert, with thin layers of chocolate cake, coffee buttercream and chocolate ganache.
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