Indulge in the Ultimate Opera Cake Experience

*Preheat your oven* to 220°C (425°F). Prepare two baking trays with parchment paper.

In a large bowl, whisk together *almond flour*, powdered sugar, and *all-purpose flour*. In a separate bowl, whisk the eggs until frothy. *Combine the dry ingredients with* the eggs, blending until smooth.

In another bowl, beat egg whites until soft peaks form, gradually adding granulated sugar until stiff peaks form. *Gently fold* the egg whites into the almond mixture. Stir in melted butter.

Spread the batter evenly over the prepared trays. Bake for 5-7 minutes *until lightly golden*. Let it cool completely before peeling off the parchment.

*Beat* the softened butter until light and fluffy. Gradually add in powdered sugar, continuing to beat until incorporated.

Add the brewed coffee and beat until the buttercream is smooth and well-blended. *Set aside*. This will be the creamy layer in your cake.

Heat the heavy cream in a saucepan until it just begins to simmer. Do not boil. Pour over chopped dark chocolate in a bowl, letting it sit for a minute.

*Stir gently* until the chocolate is fully melted and the mixture is smooth. Allow the ganache to cool slightly before using it on the cake.

In a small saucepan, bring water and granulated sugar to a boil over medium heat. Once the sugar is dissolved, remove from heat and stir in instant coffee.

Let it cool and use this *fragrant syrup* to moisten the layers of your cake as you assemble it.

Start with one layer of Joconde sponge, brushing it generously with coffee syrup. Spread an even layer of coffee buttercream.

Add another Joconde layer, repeat with syrup, and then spread the chocolate ganache. Repeat layers until complete, finishing with ganache on top.

*Chill in the refrigerator* for at least 2 hours to set layers completely. Slice and serve to experience the rich, delicate flavors of this exquisite cake.