Classic French Opera Cake

Category
DifficultyAdvanced

The Opera Cake is a sophisticated French pastry composed of delicate layers of almond Joconde sponge cake, soaked in coffee syrup, alternating with silky coffee buttercream and rich dark chocolate ganache. The top is covered with a smooth, glossy chocolate glaze, making it one of the most elegant and luxurious desserts in French pâtisserie.

This multi-layered masterpiece is rich, balanced in flavor, and perfect for special occasions.

SharePostSaveThreads
Yields10 Servings
Prep Time1 hrCook Time30 minsTotal Time2 hrs
For the Joconde (Almond Sponge Cake)
 6 large eggs
 6 egg whites
 1 cup (200g) granulated sugar
 1 cup (100g) almond flour
  cup (85g) all-purpose flour
 3 tbsp unsalted butter, melted
 ½ tsp salt
For the Coffee Syrup
 ½ cup (120ml) strong brewed espresso
 ½ cup (100g) granulated sugar
 1 tsp coffee liqueur (optional)
For the Coffee Buttercream
 4 large egg yolks
 ¾ cup (150g) granulated sugar
 ¼ cup (60ml) water
 1 cup (226g) unsalted butter, softened
 1 tbsp instant espresso powder
 1 tsp vanilla extract
For the Chocolate Ganache
 8 oz (225g) dark chocolate, chopped
 ¾ cup (180ml) heavy cream
 1 tbsp unsalted butter
For the Chocolate Glaze
 5 oz (140g) dark chocolate, chopped
 1 tbsp vegetable oil or melted butter
Make the Joconde (Almond Sponge Cake)
1
  • Preheat oven to 375°F (190°C). Line two 9x13-inch baking pans with parchment paper.
  • Prepare the Batter:
    • In a large bowl, whisk whole eggs, almond flour, and sugar until light and fluffy.
    • In a separate bowl, whisk egg whites and salt, gradually adding sugar until stiff peaks form.
  • Fold and Bake:
    • Gently fold the egg white mixture into the almond mixture.
    • Sift in the flour, then fold in melted butter.
    • Spread the batter evenly into the baking pans and bake for 10-12 minutes, until golden brown.
  • Cool and Trim:
    • Let the cakes cool, then cut them into three equal layers.
Prepare the Coffee Syrup
2

Heat Espresso & Sugar:

  • In a saucepan, heat espresso and sugar until dissolved.
  • Stir in coffee liqueur (if using) and let cool.
Make the Coffee Buttercream
3
  • Prepare Sugar Syrup:
    • In a saucepan, heat sugar and water to 240°F (115°C).
  • Whip Egg Yolks:
    • In a stand mixer, beat egg yolks until pale.
    • Slowly pour in the hot sugar syrup while beating.
  • Add Butter & Coffee:
    • Beat in softened butter one piece at a time.
    • Dissolve espresso powder in vanilla extract and mix in.
Prepare the Chocolate Ganache
4
  • Heat Cream:
    • Warm heavy cream in a saucepan until simmering.
  • Melt Chocolate:
    • Pour cream over chopped dark chocolate and stir until smooth.
    • Stir in butter for extra shine.
Assemble the Opera Cake
5
  • First Layer:
    • Place one layer of sponge cake on a tray and brush with coffee syrup.
    • Spread a thin layer of coffee buttercream.
  • Second Layer:
    • Add another sponge layer, brush with coffee syrup, and spread chocolate ganache.
  • Third Layer:
    • Place the final sponge layer, brush with coffee syrup, and spread the remaining buttercream evenly.
  • Chill for 30 minutes before glazing.
Prepare the Chocolate Glaze
6
  • Melt Chocolate & Oil:
    • Melt dark chocolate and vegetable oil over a double boiler.
  • Glaze the Cake:
    • Pour the warm chocolate glaze over the chilled cake and smooth with a spatula.
    • Let set for 15 minutes in the refrigerator.
Serve and Decorate
7
  • Trim the Edges for a clean finish.
  • Decorate with gold leaf, chocolate garnish, or piped “Opera” in chocolate.
  • Slice & Serve with a cup of espresso for an authentic Parisian experience.
Pro Tips
8
  • For a smoother buttercream: Ensure the butter is soft but not melted.
  • For a more intense coffee flavor: Increase the amount of espresso syrup.
  • For a clean slice: Dip the knife in hot water before cutting.

 

Ingredients

For the Joconde (Almond Sponge Cake)
 6 large eggs
 6 egg whites
 1 cup (200g) granulated sugar
 1 cup (100g) almond flour
  cup (85g) all-purpose flour
 3 tbsp unsalted butter, melted
 ½ tsp salt
For the Coffee Syrup
 ½ cup (120ml) strong brewed espresso
 ½ cup (100g) granulated sugar
 1 tsp coffee liqueur (optional)
For the Coffee Buttercream
 4 large egg yolks
 ¾ cup (150g) granulated sugar
 ¼ cup (60ml) water
 1 cup (226g) unsalted butter, softened
 1 tbsp instant espresso powder
 1 tsp vanilla extract
For the Chocolate Ganache
 8 oz (225g) dark chocolate, chopped
 ¾ cup (180ml) heavy cream
 1 tbsp unsalted butter
For the Chocolate Glaze
 5 oz (140g) dark chocolate, chopped
 1 tbsp vegetable oil or melted butter

Directions

Make the Joconde (Almond Sponge Cake)
1
  • Preheat oven to 375°F (190°C). Line two 9x13-inch baking pans with parchment paper.
  • Prepare the Batter:
    • In a large bowl, whisk whole eggs, almond flour, and sugar until light and fluffy.
    • In a separate bowl, whisk egg whites and salt, gradually adding sugar until stiff peaks form.
  • Fold and Bake:
    • Gently fold the egg white mixture into the almond mixture.
    • Sift in the flour, then fold in melted butter.
    • Spread the batter evenly into the baking pans and bake for 10-12 minutes, until golden brown.
  • Cool and Trim:
    • Let the cakes cool, then cut them into three equal layers.
Prepare the Coffee Syrup
2

Heat Espresso & Sugar:

  • In a saucepan, heat espresso and sugar until dissolved.
  • Stir in coffee liqueur (if using) and let cool.
Make the Coffee Buttercream
3
  • Prepare Sugar Syrup:
    • In a saucepan, heat sugar and water to 240°F (115°C).
  • Whip Egg Yolks:
    • In a stand mixer, beat egg yolks until pale.
    • Slowly pour in the hot sugar syrup while beating.
  • Add Butter & Coffee:
    • Beat in softened butter one piece at a time.
    • Dissolve espresso powder in vanilla extract and mix in.
Prepare the Chocolate Ganache
4
  • Heat Cream:
    • Warm heavy cream in a saucepan until simmering.
  • Melt Chocolate:
    • Pour cream over chopped dark chocolate and stir until smooth.
    • Stir in butter for extra shine.
Assemble the Opera Cake
5
  • First Layer:
    • Place one layer of sponge cake on a tray and brush with coffee syrup.
    • Spread a thin layer of coffee buttercream.
  • Second Layer:
    • Add another sponge layer, brush with coffee syrup, and spread chocolate ganache.
  • Third Layer:
    • Place the final sponge layer, brush with coffee syrup, and spread the remaining buttercream evenly.
  • Chill for 30 minutes before glazing.
Prepare the Chocolate Glaze
6
  • Melt Chocolate & Oil:
    • Melt dark chocolate and vegetable oil over a double boiler.
  • Glaze the Cake:
    • Pour the warm chocolate glaze over the chilled cake and smooth with a spatula.
    • Let set for 15 minutes in the refrigerator.
Serve and Decorate
7
  • Trim the Edges for a clean finish.
  • Decorate with gold leaf, chocolate garnish, or piped “Opera” in chocolate.
  • Slice & Serve with a cup of espresso for an authentic Parisian experience.
Pro Tips
8
  • For a smoother buttercream: Ensure the butter is soft but not melted.
  • For a more intense coffee flavor: Increase the amount of espresso syrup.
  • For a clean slice: Dip the knife in hot water before cutting.

Notes

Classic French Opera Cake
Visited 1 times, 1 visit(s) today

Leave A Comment

Your email address will not be published. Required fields are marked *