Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Opera Cake

  • Author: Maisy
  • Total Time: 4 hours (including assembly and chilling time)
  • Yield: 10-12 servings 1x

Description

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. While it requires a bit of time and patience to prepare, the end result is well worth the effort, making it a luxurious treat for special occasions.

Ingredients

Scale

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

For the Coffee Syrup:

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

For the 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

For the Chocolate Ganache:

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

For the 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.

Instructions

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.

Prepare the Coffee Syrup:

  1. 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.

Prepare the Coffee Buttercream:

  1. 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.
  2. 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.
  3. Add Butter and Coffee: Gradually beat in the softened butter and dissolved coffee, mixing until smooth and creamy.

Prepare the Chocolate Ganache:

  1. 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:

  1. 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.
  2. 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.
  3. Chill: Refrigerate the assembled cake for 30 minutes to firm up.

Prepare the Chocolate Glaze:

  1. Make the Glaze: Melt the dark chocolate and butter together in a microwave or double boiler, stirring until smooth.
  2. 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.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes (for the sponge layers)

Nutrition

  • Calories: 450-500 kcal
  • Fat: 30g
  • Carbohydrates: 35g
  • Protein: 6g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bitescorner.com/opera-cake/