Go Back
–+ servings
opera cake

Opera Cake Recipe

This classic French opera cake is made with thin almond sponge layers soaked in coffee syrup, filled with coffee buttercream and chocolate ganache, and finished with a glossy chocolate glaze. It is rich, elegant, and deeply flavored with coffee and dark chocolate in every layer.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Chill Time 2 hours 30 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the Joconde sponge
  • 3 large eggs
  • 1 cup powdered sugar
  • 1 cup almond flour
  • 2 tablespoons all-purpose flour
  • 3 large egg whites
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted and cooled
For the coffee syrup
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso powder
For the coffee buttercream
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon instant espresso powder
  • 1 cup unsalted butter softened
For the chocolate ganache
  • 6 ounces dark chocolate finely chopped
  • 1/2 cup heavy cream
For the chocolate glaze
  • 4 ounces dark chocolate finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon neutral oil or butter

Method
 

  1. Preheat the oven to 425°F and line a 10x15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs, powdered sugar, and almond flour until thick and pale.
  3. Add the all-purpose flour and mix until just combined.
  4. In a separate bowl, beat the egg whites until foamy, then slowly add the granulated sugar and beat to stiff peaks.
  5. Gently fold the egg whites into the almond mixture in two additions.
  6. Drizzle in the melted butter and fold until just incorporated.
  7. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes until lightly golden and set.
  8. Remove from the oven and let cool completely before handling.
  9. In a small saucepan, combine the water and sugar and bring to a boil.
  10. Remove from heat and stir in the espresso powder until dissolved.
  11. Set aside to cool.
  12. In a heatproof bowl, whisk the egg yolks and set aside.
  13. In a saucepan, combine the sugar, water, and espresso powder and cook over medium heat until it reaches 240°F.
  14. Slowly pour the hot syrup into the egg yolks while whisking constantly.
  15. Continue whisking until the mixture is thick and cooled to room temperature.
  16. Add the softened butter a little at a time and beat until smooth and creamy.
  17. Set the buttercream aside.
  18. Place the chopped chocolate in a heatproof bowl.
  19. Heat the heavy cream until just simmering, then pour over the chocolate.
  20. Let sit for one minute, then stir until smooth and glossy.
  21. Allow the ganache to cool slightly so it thickens but remains spreadable.
  22. Cut the cooled sponge into three equal rectangles.
  23. Place the first layer on a serving board or pan and brush generously with coffee syrup.
  24. Spread half of the coffee buttercream evenly over the sponge.
  25. Top with the second sponge layer and brush again with coffee syrup.
  26. Spread the chocolate ganache evenly over this layer.
  27. Place the final sponge layer on top and brush with remaining coffee syrup.
  28. Spread the remaining coffee buttercream evenly over the top.
  29. Refrigerate the cake for at least 1 hour to set.
  30. Place the chopped chocolate for the glaze in a bowl.
  31. Heat the heavy cream until just simmering, then pour over the chocolate.
  32. Stir until smooth and add the oil or butter for shine.
  33. Let the glaze cool slightly, then pour over the chilled cake and spread evenly.
  34. Refrigerate for another 1 to 2 hours until fully set before slicing.

Tried this recipe?

Let us know how it was!