Sooo delicious!Ī The Phantom’s Opera Cake: An AWR Original Recipe So in the end, the only thing you HAVE to make from scratch is the ganache! The final flavors are a delicious combo of sweet buttercream, rich pound cake, sweet-tart jam, and bitter-sweet chocolate. I made my own buttercream, but you can even use the stuff in the can to save time. This recipe uses frozen pound cake from the grocery store, strawberry jam, vanilla buttercream, and chocolate ganache. I searched online for an easy version and couldn’t find one, so I decided to create my own! I went with a chocolate strawberry theme, in honor of the red, black, and white motif so closely associated with Phantom of the Opera. I had no idea how I’d manage it will a little baby on the verge of crawling, and I had a feeling a lot of my readers would consider it too much work as well. I knew when I got around to making a Phantom of the Opera menu, this HAD TO BE my dessert.īut truth be told, I was thoroughly daunted by the time and energy required to make such a cake (we’re talking joconde, flavored syrup, buttercream, and two thicknesses of ganache!). The delicate, refined style and the rumor that it was created in honor of the Paris Opera House had me transfixed. It’s traditionally a thinly layered torte composed of joconde sponge cake, coffee syrup, coffee buttercream, and chocolate ganache. I first heard of opera cake almost a year ago, and I’ll never forget how floored I was by the elegant appearance.
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