In the nearly two decades of Smitten Kitchen’s existence, I’ve again and again begun researching what a homemade opera cake would entail and every time, slammed the proverbial book shut because it was just too much. A joconde! French buttercream! Soaking syrup! Chocolate layer! Many separated eggs! And what about all of that espresso? There are children present! And elderly people (me) who probably shouldn’t drink coffee after 4pm! If I could barely talk myself into it, how would I convince you? Maybe some things are best left to the professionals, I concluded.
