Description
Opera cake is more than just a dessert—it’s a work of art. With its perfectly layered structure of almond sponge, coffee buttercream, and chocolate ganache, this French classic embodies sophistication. Whether you’re preparing it for a special celebration or simply want to indulge in a luxurious treat, Opera Cake is a testament to the beauty of combining flavors and textures.
Traditionally associated with French pâtisserie, Opera Cake is believed to have been named for its resemblance to the layers of an opera house stage or its ability to energize opera-goers with its rich coffee-infused flavors. This dessert carries an air of grandeur, making it the perfect centerpiece for your next gathering. Don’t let its elegance intimidate you—this recipe breaks down the process so you can create your own masterpiece at home.
Ingredients
Scale
- For the Joconde Sponge:
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large eggs, room temperature
- 3 large egg whites
- 2 tbsp granulated sugar
- ½ cup all-purpose flour
- For the Coffee Syrup:
- ½ cup strong brewed coffee
- 2 tbsp granulated sugar
- For the Coffee Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the Glaze:
- ½ cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
1. Make the Joconde Sponge:
- Preheat your oven to 400°F (200°C). Line two 9×13-inch baking sheets with parchment paper.
- In a large bowl, whisk together almond flour, powdered sugar, and whole eggs until light and fluffy.
- In a separate bowl, whip egg whites with granulated sugar until soft peaks form.
- Gently fold the egg whites into the almond mixture, taking care not to deflate the batter.
- Sift the all-purpose flour over the batter and fold it in until just combined.
- Divide the batter evenly between the prepared pans and spread it out with a spatula.
- Bake for 8–10 minutes or until golden and springy to the touch. Let cool completely.
2. Prepare the Coffee Syrup:
- Combine brewed coffee and sugar in a small saucepan.
- Heat over medium until the sugar dissolves, then set aside to cool.
3. Make the Coffee Buttercream:
- Beat softened butter until light and creamy.
- Gradually add powdered sugar, continuing to beat until smooth.
- Mix in the cooled coffee, a tablespoon at a time, until the buttercream reaches your desired consistency.
4. Prepare the Chocolate Ganache:
- Heat heavy cream in a small saucepan until it just begins to simmer.
- Pour the hot cream over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
5. Assemble the Cake:
- Trim the sponge layers to fit a rectangular cake mold or simply stack them evenly.
- Place the first layer on a serving tray and brush generously with coffee syrup.
- Spread a thin layer of coffee buttercream over the sponge.
- Add the second layer of sponge, brush with syrup, and top with chocolate ganache.
- Repeat with the third sponge layer, syrup, and buttercream.
- Chill the cake for at least 30 minutes to firm up the layers.
6. Add the Glaze:
- Melt dark chocolate chips and coconut oil together until smooth.
- Pour the glaze over the chilled cake, spreading evenly with a spatula.
- Let the glaze set before slicing into the cake.
Notes
- Layer Precision:
- Ensure each sponge layer is evenly trimmed to maintain a uniform appearance when assembling the cake. Use a ruler or cake slicer for accuracy.
- Room Temperature Ingredients:
- Bring eggs, butter, and other refrigerated ingredients to room temperature for smoother mixing and better incorporation.
- Strong Coffee Flavor:
- For a bolder coffee taste, use espresso or a dark roast coffee in the syrup and buttercream. Instant coffee dissolved in water works well, too.
- Customizable Sweetness:
- Adjust the sweetness of the buttercream and ganache to your taste by slightly reducing or increasing the sugar content.
- Glaze Application:
- Pour the chocolate glaze while the cake is cold but not frozen for a smooth and glossy finish. Spread quickly before it sets.
- Alternative Decorations:
- While a smooth glaze is classic, you can add a touch of flair with edible gold leaf, chocolate curls, or piped buttercream for a unique presentation.
- Serving Tip:
- Cut the cake with a hot, sharp knife (run it under hot water and wipe it dry) for clean slices.
- Practice Patience:
- This cake requires time and attention to detail. Allow each layer to set before moving on to the next to prevent smudging or uneven textures.