Name: Cuban Opera Cake
Yield: Makes 12 servings
Ingredients: 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 cups all purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter, room temperature; 3 1/2 teaspoons vanilla extract; 4 large eggs; 1 cup sour cream; 1/2 cup crème de cacao; 1/2 cup freshly brewed coffee, lukewarm; 8 ounces imported milk chocolate, chopped; 1/2 cup sugar; 4 large egg yolks; 2 tablespoons water; 2 tablespoons light corn syrup; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup half and half; 4 tablespoons sugar; 1 tablespoon instant espresso powder or coffee powder; 4 large egg yolks; 1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes; 1 cup chilled whipping cream; 1 teaspoon vanilla extract; 1 1/2 cups sugar; 1 cup water; 1/2 cup unsweetened cocoa powder; 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Melissa Harden of Omaha, Nebraska, writes: "To celebrate our recent engagement, my fiancé and I spent a long weekend at the Mondrian in Los Angeles. Our stay was perfect, as was dinner at the hotel's Asia de Cuba restaurant, where I couldn't get enough of the rich Cuban Opera cake."

A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse — all covered with chocolate glaze. This version, which is perfect for a special occasion, is taller than your average Opera cake, owing to its thicker layers.

Recipe notes

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