opera cake

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1
“Deb, why don’t we just flip the cakes out of the pan onto a cooling rack and then remove the parchment paper off the back of the cakes, as we would with a regular layer cake?” Because the cakes are SO sticky. I did it this way a few times and it created an extra unnecessary headache to then try to take the cake off the rack without losing half of it.
2
Don’t want to use alcohol in the soaking syrup? No worries, just use extra espresso.
3
For years, I’d order the Opera Cake from Balthazar bakery for my birthday and one thing I like that they do is they make the cake with hazelnut flour/meal instead of almonds. It really goes nicely here if you want to make the swap here.