Opera Cake Recipe

Opera Cake is a classic French dessert that layers almond sponge cake with coffee syrup, coffee buttercream, and chocolate ganache, all topped with a shiny chocolate glaze. It’s a luxurious treat perfect for special occasions!

Recommended Kitchen Tools

• Mixing bowls (for batter, syrup, and fillings)
• Electric mixer or stand mixer (to whip eggs, buttercream, and ganache)
• Saucepan (to make coffee syrup)
• Baking sheet or rectangular cake pan (for baking thin sponge layers)
• Offset spatula (for spreading layers evenly)
• Pastry brush (to soak sponge layers with syrup)
• Serrated knife (for trimming and slicing cake)
• Cooling rack (to cool sponge layers)
• Plastic wrap (to cover and chill layers)

Ingredients

For the Joconde Sponge

• 6 large eggs, room temperature
• 6 large egg whites, room temperature
• ¾ cup granulated sugar (divided into ¼ cup and ½ cup portions)
• 1 cup almond flour
• ½ cup all-purpose flour
• 2 tablespoons unsalted butter, melted

For the Coffee Syrup

• ½ cup water
• ¼ cup granulated sugar
• 1 tablespoon instant coffee granules or espresso powder

For the Coffee Buttercream

• ¾ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
• 2 teaspoons vanilla extract

For the Chocolate Ganache

• 8 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream

For the Chocolate Glaze

• 6 ounces dark chocolate, melted
• 1 tablespoon vegetable oil

Instructions

Step 1: Prepare the Joconde Sponge

1. Preheat the Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the Batter: In a bowl, beat the whole eggs and almond flour until fluffy. In another bowl, whisk the egg whites with ¼ cup sugar until stiff peaks form. Gently fold the egg whites into the almond mixture. Add the all-purpose flour and melted butter, folding until just combined.
3. Bake: Spread the batter evenly onto the baking sheet. Bake for 8–10 minutes, or until lightly golden. Let it cool completely before cutting.

Step 2: Prepare the Coffee Syrup

1. Combine water, sugar, and coffee granules in a saucepan. Heat until the sugar dissolves. Cool to room temperature.

Step 3: Make the Coffee Buttercream

1. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and continue mixing until fluffy.
2. Stir in dissolved coffee and vanilla extract. Mix until smooth.

Step 4: Make the Chocolate Ganache

1. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate.
2. Let it sit for 2 minutes, then stir until smooth. Cool slightly before use.

Step 5: Assemble the Opera Cake

1. Cut Layers: Cut the sponge into three even rectangles.
2. Layering:
   • Place the first sponge layer on a tray and brush it with coffee syrup.
   • Spread a layer of coffee buttercream evenly over it.
   • Add the second sponge layer, brush with syrup, and spread the ganache.
   • Add the final sponge layer, brush with syrup, and spread coffee buttercream.
3. Chill: Refrigerate for 30 minutes to set.

Step 6: Add the Chocolate Glaze

1. Pour melted chocolate glaze over the top of the chilled cake. Use a spatula to smooth it evenly.
2. Refrigerate until the glaze is firm.

Step 7: Serve

1. Trim the edges for a clean finish. Slice into small rectangles or squares.
2. Serve chilled and enjoy this elegant dessert!

Tips for Success

• Use a sharp knife to trim edges for a neat presentation.
• Chill the cake between steps for easier assembly.
• Use high-quality chocolate for the best flavor.

Opera Cake is a show-stopping dessert with rich layers and bold flavors, sure to impress at any gathering!

Pro Tips

• Use a flexible offset spatula for smooth, even layers.
• Make sure sponge layers are completely cool before assembling.
• Soak the cake layers thoroughly with coffee syrup for moistness.
• Chill the cake between layering steps for better stability.
• Use good quality dark chocolate and fresh espresso for authentic flavor.

Variations

• Substitute coffee syrup with flavored syrups like hazelnut or vanilla.
• Try white chocolate ganache or matcha buttercream for a twist.
• Add a layer of fruit jam (apricot or raspberry) for extra depth.
• For a simpler version, make the cake with just sponge, coffee buttercream, and chocolate glaze.

FAQs

• Can I make Opera Cake ahead?
  Yes, it tastes even better after chilling overnight.
• How long does it keep?
  Refrigerate and consume within 3-4 days.
• Can I freeze Opera Cake?
  Yes, wrap tightly and freeze for up to 2 weeks; thaw in fridge before serving.
• Is there an easier alternative?
  Yes, use store-bought sponge and simplify layers.

Fit-Your-Diet Adjustments

• Gluten-Free: Use gluten-free flour blend for the sponge.
• Reduced Sugar: Use sugar substitutes or reduce sugar in syrup and buttercream.
• Dairy-Free: Substitute butter and cream with dairy-free alternatives.
• Vegan: Use plant-based butter, egg replacers, and dairy-free chocolate.