Layers of almond flour sponge, deeply soaked in espresso syrup, get stacked with silky coffee buttercream and a glossy dark chocolate ganache, then finished with a mirror-like chocolate glaze that sets to a clean, glossy sheen. Almond flour and tapioca starch give the sponge its structure here, so each thin layer bakes up delicate but sturdy enough to hold the fillings without crumbling. The espresso syrup soaks deep into every layer for that signature moist, coffee-forward bite, while the buttercream and ganache add rich, contrasting textures — one whipped and airy, one dense and dark. Chilling the assembled cake before glazing is the trick to those razor-clean layers you see when you slice through it, and trimming the edges before serving reveals just how sharp those stripes really are. It's an elegant, make-ahead dessert that plates beautifully for a dinner party, and it's a genuinely solid option for a gluten free spread. Each chilled, glossy slice delivers that classic opera cake bite — coffee, chocolate, and almond in perfect, tidy layers.
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Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed half-sheet pan with parchment paper and lightly grease the parchment with butter or nonstick spray.
In a large bowl, whisk together the almond flour, 1 1/4 cups of the sifted powdered sugar, and the tapioca starch until evenly combined. Add the 4 whole eggs and beat with a hand mixer on medium-high speed for 3 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon. Fold in the melted, cooled butter.
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