Opera Cake

Introduction

Opera Cake is a classic French dessert known for its elegant layers of almond sponge cake (joconde), coffee-flavored buttercream, chocolate ganache, and a shiny chocolate glaze. This decadent treat is a masterpiece of flavors and textures, with the rich chocolate perfectly complementing the bold coffee notes. Often served at upscale gatherings or as a show-stopping finale to a meal, Opera Cake is as beautiful to look at as it is delicious to eat.

I first made this cake for a special celebration, and the result was nothing short of spectacular. The intricate layers of cake, cream, and ganache came together beautifully, and the flavors were rich yet balanced. What’s wonderful about Opera Cake is how it brings together different elements—moist almond sponge, smooth coffee buttercream, and glossy chocolate ganache—to create a dessert that’s truly impressive.

While it requires a bit of time and patience to prepare, the end result is well worth the effort. Whether you’re celebrating a milestone or simply indulging in a luxurious treat, Opera Cake is the perfect dessert to make a lasting impression!

Perfect for:

• Weddings and celebrations
• Upscale dinner parties
• Dessert lovers who enjoy rich, layered cakes
• Coffee and chocolate enthusiasts

Why You’ll Love This Opera Cake

Here’s why Opera Cake is worth every bit of effort:

• Elegant Presentation: The defined layers of sponge, buttercream, and ganache make this cake visually stunning.
• Rich Coffee and Chocolate Flavor: The combination of coffee and chocolate creates a sophisticated and indulgent flavor profile.
• Delicate Texture: The almond sponge layers are light and airy, perfectly balanced by the creamy buttercream and ganache.
• Impressive Yet Doable: While it requires several steps, each one is manageable, and the result is a professional-looking dessert.
• Customizable: You can adjust the coffee intensity or sweetness to suit your preferences.

Preparation and Cooking Time

• Total Time: 4 hours (including assembly and chilling time)
• Preparation Time: 1 hour
• Cooking Time: 20 minutes (for the sponge layers)
• Assembly Time: 1-2 hours
• Servings: 10-12 slices
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 6g, Carbs: 35g, Fat: 30g

Ingredients

Here’s what you’ll need to make Opera Cake:

For the Almond Sponge Cake (Joconde):

• 6 large eggs
• 6 large egg whites
• 1 cup powdered sugar
• 1 cup almond flour
• 1/3 cup all-purpose flour
• 2 tablespoons unsalted butter, melted

Coffee Syrup:

• 1/2 cup strong brewed coffee
• 1/3 cup granulated sugar
• 1 teaspoon coffee liqueur (optional)

Coffee Buttercream:

• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup unsalted butter, softened
• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water

Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped

Chocolate Glaze:

• 1/2 cup dark chocolate, finely chopped
• 2 tablespoons unsalted butter

Ingredient Highlights

• Almond Flour: The almond flour in the sponge cake gives it a delicate texture and a subtle nutty flavor.
• Coffee Syrup: The syrup infuses the sponge layers with a bold coffee flavor, ensuring a moist and flavorful cake.
• Coffee Buttercream: This smooth, creamy buttercream adds richness and ties the coffee flavor throughout the cake.
• Chocolate Ganache and Glaze: The dark chocolate layers and glaze provide depth and a glossy finish for a professional touch.

Step-by-Step Instructions

Follow these steps to create your Opera Cake:

Prepare the Almond Sponge Cake:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line three 9×13-inch baking sheets with parchment paper.
2. Whip the Egg Whites: In a large mixing bowl, whip the egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar and beat until stiff peaks form.
3. Mix the Batter: In a separate bowl, beat the whole eggs and powdered sugar until light and fluffy. Fold in the almond flour, all-purpose flour, and melted butter. Gently fold in the whipped egg whites until fully incorporated.
4. Bake the Sponge Layers: Divide the batter evenly among the prepared baking sheets, spreading it into thin layers. Bake for 5-7 minutes, or until lightly golden. Allow the sponge layers to cool completely.

Coffee Syrup:

5. Make the Syrup: In a small saucepan, combine the coffee, granulated sugar, and coffee liqueur (if using). Heat until the sugar dissolves, then set aside to cool.

Coffee Buttercream:

6. Make the Syrup Base: In a small saucepan, heat the water and granulated sugar until it reaches 240°F (soft-ball stage) on a candy thermometer.
7. Whip the Egg Yolks: In a mixing bowl, beat the egg yolks until thick and pale. Slowly drizzle the hot syrup into the yolks while beating continuously.
8. Add Butter and Coffee: Gradually beat in the softened butter and dissolved coffee, mixing until smooth and creamy.

Prepare the Chocolate Ganache:

9. Make the Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Let cool slightly.

Assemble the Opera Cake:

10. Layer the Cake: Place one sponge layer on a serving tray. Brush generously with coffee syrup. Spread a thin layer of coffee buttercream over the sponge, followed by a layer of ganache.
11. Repeat Layers: Add the second sponge layer and repeat the process of brushing with syrup, spreading buttercream, and ganache. Top with the final sponge layer and brush with syrup.
12. Chill: Refrigerate the assembled cake for 30 minutes to firm up.

Prepare the Chocolate Glaze:

13. Make the Glaze: Melt the dark chocolate and butter together in a microwave or double boiler, stirring until smooth.
14. Glaze the Cake: Pour the glaze over the top of the chilled cake, spreading it evenly. Let the glaze set before trimming the edges for a clean look.

How to Serve Opera Cake

Opera Cake is best served chilled or at room temperature and pairs beautifully with coffee or tea. Here are some serving ideas:

• Elegant Plating: Slice the cake into neat rectangles or squares for a refined presentation.
• With Coffee: Pair with an espresso or cappuccino to enhance the coffee notes in the cake.
• For Celebrations: Serve as a centerpiece dessert for special occasions or dinner parties.
• Garnish: Decorate with chocolate curls, gold leaf, or a dusting of cocoa powder for added flair.

Additional Tips for Opera Cake

• Chill Between Steps: Chilling the cake layers during assembly ensures clean, defined layers and easier handling.
• Use a Sharp Knife: When slicing the cake, use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
• Adjust the Coffee Flavor: For a milder flavor, use decaf coffee or reduce the amount of coffee syrup.
• Practice Patience: Opera Cake is a labor of love—take your time to perfect each layer.

Recipe Variations for Opera Cake

• White Chocolate Opera Cake: Substitute dark chocolate with white chocolate for a lighter, sweeter flavor.
• Hazelnut Opera Cake: Replace almond flour with hazelnut flour for a nutty twist.
• Matcha Opera Cake: Add matcha powder to the sponge and buttercream for a green tea-infused variation.
• Mocha Opera Cake: Add cocoa powder to the buttercream for a chocolate-coffee combo.
• Fruit-Infused Opera Cake: Incorporate raspberry or orange liqueur into the coffee syrup for a fruity touch.
• Vegan Opera Cake: Use vegan substitutes for butter, eggs, and cream, and adjust the recipe as needed.
• Mini Opera Cakes: Cut the cake into small squares for individual servings.
• Layer Adjustments: Add an extra layer of ganache for a richer cake.

Freezing and Storage for Opera Cake

• Freezing: Opera Cake freezes well. Wrap individual slices in plastic wrap and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.
• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.

Special Equipment for Opera Cake

• Candy Thermometer: Ensures precise cooking of the sugar syrup for the buttercream.
• Offset Spatula: For spreading even layers of buttercream, ganache, and glaze.
• Parchment Paper: For lining the baking sheets and easy removal of the sponge layers.
• Sharp Knife: For clean cuts and perfect slices.
• Mixing Bowls: Use separate bowls for each component of the cake.
• Pastry Brush: For evenly applying the coffee syrup to the sponge layers.

Frequently Asked Questions for Opera Cake

1. Can I make Opera Cake ahead of time?
   Yes, Opera Cake can be made 1-2 days in advance. Store it in the refrigerator and glaze just before serving.
2. Can I skip the coffee?
   Yes, you can replace coffee with hot chocolate or flavored syrups for a non-coffee version.
3. Can I use store-bought cake layers?
   While homemade sponge layers are traditional, store-bought layers can save time if you’re in a hurry.
4. How do I prevent the layers from sliding?
   Chill the cake between each step to ensure the layers set and hold together.
5. Can I use milk chocolate instead of dark chocolate?
   Yes, but the cake will be sweeter, and the coffee flavor may not stand out as much.

Print

Conclusion

Opera Cake is a true labor of love that delivers an unforgettable dessert experience. The harmonious layers of almond sponge, coffee buttercream, chocolate ganache, and glossy glaze come together to create a masterpiece that’s as beautiful as it is delicious. Whether you’re treating yourself or impressing guests, this luxurious cake is sure to make any occasion extra special.

This recipe is as intricate as it is delightful, making it perfect for those special moments when you want to go all out. Whether you’re celebrating a milestone or simply indulging in a sweet treat, Opera Cake will elevate any gathering with its elegance and flavor.

I’d love to see how your Opera Cake turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy baking!