Step 1: Preheat and Prep
Let’s get rolling—crank your oven to 425°F and feel the kitchen buzz with promise. Grab a 17×11-inch jelly roll pan—butter it up, line it with parchment, butter again, and dust with a little flour (I love that extra slip!). Take a sec to breathe—this is gonna be a fancy delight, and you’re already on your way.

Step 2: Whip the Sponge Base
In a big mixing bowl, crack 4 large eggs and beat them with a mixer on medium-high ‘til foamy—add 1 ¼ cups almond flour and sift in ¾ cup powdered sugar, then beat ‘til pale and thick, about 3 minutes (I love that nutty fluff!). Sift in ¼ cup all-purpose flour and beat just ‘til it’s mixed—don’t overdo it (my heart’s racing already!). This is the tender start to our sponge!

Step 3: Beat the Egg Whites
In a separate bowl with clean beaters, beat 3 egg whites on high ‘til frothy, about 1 minute—slowly sprinkle in 2 tablespoons granulated sugar and keep going ‘til stiff peaks form, about 3 minutes (I grin at those glossy clouds!). Fold them into the almond mix in three batches—gentle swoops with a spatula ‘til it’s light and airy (I feel like a pro here!). Fold in 3 tablespoons melted unsalted butter—smooth it in and watch it shine.

Step 4: Bake the Sponge
Pour the batter into your prepped pan—smooth it even with a spatula and admire that nutty sea (it’s so pretty!). Bake for 8-10 minutes ‘til golden and springy—run a knife around the edges, flip it onto a wire rack, and peel off the parchment (I love that reveal!). Let it cool completely—patience here is key, and it’s worth it!

Step 5: Simmer the Coffee Syrup
In a small saucepan, whisk ¼ cup granulated sugar and 2 teaspoons instant espresso powder—add ¼ cup water and ¼ cup brandy or cognac, then simmer over medium heat ‘til the sugar dissolves (I love that coffee buzz filling the air!). Stir now and then—let it cool once it’s smooth and syrupy (I sneak a whiff—it’s divine!). This is the soak that makes it sing.

Step 6: Melt the Chocolate Glaze
Set a small pot with 2 inches of water to simmer—lower to low, then combine 8 ounces finely chopped semi-sweet chocolate and 7 tablespoons cubed unsalted butter in a heat-proof bowl over it (no water touching!). Stir ‘til it’s melted and glossy—remove from heat and let it cool, stirring now and then ‘til thick but spreadable (I drool watching it shine!). Start the buttercream while it sets—this is gonna be luxe!

Step 7: Whip the Coffee Buttercream
In a small bowl, dissolve 2 teaspoons instant espresso powder in 1 tablespoon hot water—set it aside (I love that coffee kick!). In a stand mixer with whisk attachment, beat 6 egg yolks on medium-high ‘til thick, about 6 minutes—meanwhile, in a saucepan, mix ½ cup plus 2 tablespoons granulated sugar with 3 tablespoons hot water, boil to 240°F on a candy thermometer (I feel like a pro watching it bubble!). Slowly pour the hot syrup into the yolks with the mixer running—beat ‘til stiff and cool, about 10 minutes, then add 1 cup softened unsalted butter a tablespoon at a time, drizzle in the coffee, and beat ‘til smooth (I’m in awe of this silk!).

Step 8: Assemble the Layers
Transfer the cooled cake to a cutting board—slice a 4 ½-inch strip down one long side, then cut both pieces in half crosswise for 4 rectangles (2 big, 2 thin). Place a big rectangle on a cake plate—brush with 1/3 of the coffee syrup, then spread half the buttercream evenly to the edges (I swoop it smooth and feel fancy!). Stack the two thin strips side-by-side on top—brush with half the remaining syrup, then spread half the chocolate glaze to the edges (I love that glossy layer!).

Step 9: Finish and Chill
Top with the last big rectangle—brush with the rest of the syrup, then spread the remaining buttercream smooth as silk (I get all artsy here!). Chill for 30 minutes ‘til firm—reheat the leftover glaze for 10-15 seconds ‘til glossy, save 2 tablespoons in a piping bag, and spread the rest thin over the top (I let it drip a bit—it’s gorgeous!). Chill ‘til set, about 2 hours—I’m counting the minutes!

Step 10: Trim and Decorate
Pull it out when firm—trim the edges with a sharp knife for clean, straight sides (I nibble the scraps, don’t judge!). Warm the piping bag glaze with your hands, snip the tip, and pipe “Opera” or swirls on top (I feel like a French baker!). Slice it up and serve—room temp or chilled, that first bite’s gonna melt your heart, I swear—it’s pure luxe joy, and you made it happen!