Opera Cake Recipe
If you’re looking for a show-stopping dessert to impress your guests, look no further than Opera Cake. This elegant French layer cake is a true masterpiece, harmonizing almond sponge, coffee syrup, silky buttercream, and rich chocolate ganache in every bite. Each forkful delivers a delicious crescendo of flavors and textures, making it a favorite for celebrations, dinner parties, or whenever you want to treat yourself to a slice of edible art.
Ingredients You’ll Need
Opera Cake may look fancy, but the magic is all about using everyday ingredients in the right way. Each component plays a vital role, from the nutty almond flour in the sponge to the smooth chocolate in the glaze, coming together for that signature layered delight.
- 6 large eggs: Provide structure and a tender crumb to the joconde sponge.
- 6 large egg whites: Whipped into stiff peaks, these give the cake its signature lightness.
- 1 cup almond flour: Adds a subtle nuttiness and keeps the sponge beautifully moist.
- 1 cup powdered sugar: Sweetens and softens the sponge layers.
- â…” cup all-purpose flour: Gives the cake stability so it holds up to all those luscious layers.
- ½ cup granulated sugar: Essential for sweetening and stabilizing the egg whites.
- 4 tablespoons unsalted butter (melted): Enriches the sponge and adds lovely flavor.
- ½ cup water: Base for the coffee syrup, ensuring the sponge stays moist.
- â…“ cup sugar: Sweetens the coffee syrup just enough to balance the bold espresso.
- 2 tablespoons instant espresso powder: Packs a punch of coffee flavor into the syrup.
- ¾ cup granulated sugar: Sweetens the buttercream and helps create its silky texture.
- ¼ cup water: Dissolves the sugar for the buttercream’s syrup base.
- 5 large egg yolks: Give the buttercream its richness and gorgeous golden hue.
- 1 cup unsalted butter (softened): Whips into the buttercream for a smooth, creamy finish.
- 2 tablespoons espresso or strong brewed coffee: Rounds out the coffee flavor in the buttercream.
- ½ cup heavy cream: Adds richness to the chocolate ganache.
- 4 oz dark chocolate (chopped): Creates a glossy, decadent ganache layer.
- 4 oz dark chocolate: Forms the shiny, elegant top glaze.
- 2 tablespoons vegetable oil: Keeps the chocolate glaze smooth and sliceable.
How to Make Opera Cake
Step 1: Prepare the Joconde Sponge
Start by preheating your oven to 425°F (220°C) and lining your pan with parchment. Whisk together the eggs, almond flour, and powdered sugar until the mixture is pale, thick, and full of air. Separately, whip your egg whites to soft peaks, then gradually add granulated sugar and whip until glossy and stiff. Gently fold the egg whites into the almond mixture, then sift in the flour and fold again. Finally, drizzle in the melted butter and stir just until incorporated. Spread the batter evenly across your pans and bake each layer for 7 to 9 minutes, until golden and springy. Let the layers cool completely before assembly.
Step 2: Make the Coffee Syrup
In a small saucepan, combine the water, sugar, and instant espresso powder. Bring to a simmer, stirring until the sugar dissolves and the syrup smells deeply aromatic. Set it aside to cool. This syrup is the secret to moist, flavorful cake layers—don’t skip it!
Step 3: Whip Up the Coffee Buttercream
For a classic Opera Cake, the buttercream should be ultra-smooth and intensely coffee-forward. First, simmer the sugar and water together until it reaches 240°F (soft-ball stage). While it’s heating, beat the egg yolks until pale and thick. With the mixer on low, slowly pour in the hot syrup, then turn up the speed and whip until the mixture is cool and fluffy. Add the butter a little at a time, mixing until smooth and creamy, then beat in the espresso for that unmistakable coffee kick.
Step 4: Prepare the Ganache
Heat the heavy cream just until it starts to simmer, then pour it over your chopped chocolate. Let it sit for a minute to melt, then stir until completely smooth and glossy. Let the ganache cool slightly so it thickens to a spreadable consistency—it should be luxurious and not runny.
Step 5: Assemble the Layers
Now the fun part! Place your first joconde layer on a board and brush it generously with coffee syrup. Spread a thin layer of coffee buttercream on top. Add your second cake layer, brush again with syrup, and spread a layer of ganache. Top with the final cake layer, brush with syrup, and finish with the remaining buttercream, smoothing the top and sides. Chill the cake for about 30 minutes to set the layers.
Step 6: Glaze and Finish
For the signature glossy top, melt dark chocolate with vegetable oil until smooth. Let it cool slightly, then pour over the chilled cake, spreading evenly to the edges. Chill until the glaze is set. Trim the cake edges for a clean, professional look, then slice and serve your gorgeous Opera Cake!
How to Serve Opera Cake
Garnishes
For a touch of elegance, try garnishing your Opera Cake with a few chocolate curls, edible gold leaf, or a dusting of cocoa powder. Even a single coffee bean on each slice gives a nod to the cake’s signature flavor. The glossy glaze is stunning on its own, but a little extra flourish never hurts.
Side Dishes
This cake is rich and layered, so it pairs beautifully with something refreshing on the side. A small scoop of vanilla bean gelato or a dollop of softly whipped cream mellows the intensity. For a French café vibe, serve with espresso or your favorite after-dinner coffee.
Creative Ways to Present
Opera Cake is already a showstopper, but you can elevate it even more by slicing it into petite rectangles for a fancy dessert platter. For special occasions, use a stencil to dust a design in cocoa powder on each slice, or pipe delicate chocolate decorations to stand upright on top. However you serve it, the layers are sure to wow your crowd.
Make Ahead and Storage
Storing Leftovers
Opera Cake keeps wonderfully in the refrigerator. Wrap any leftovers tightly in plastic wrap or store in an airtight container. The flavors actually deepen after a day or two, making it a perfect make-ahead dessert for entertaining.
Freezing
This cake freezes beautifully! Simply wrap the whole cake or individual slices in plastic wrap and then foil. Store in the freezer for up to a month. Let it thaw overnight in the fridge before serving for best taste and texture.
Reheating
Opera Cake is best enjoyed chilled or at cool room temperature, so there’s no need for reheating. If you’ve frozen the cake, allow it to come to room temperature for about 30 minutes before serving. The buttercream and ganache will soften perfectly, giving you that classic creamy bite.
FAQs
Can I make Opera Cake in advance?
Absolutely! In fact, Opera Cake tastes even better after resting overnight in the fridge. The flavors meld and the texture becomes even more luscious, making it ideal for prepping ahead of time.
Can I substitute the espresso powder?
If you don’t have instant espresso powder, you can use strong brewed coffee instead for both the syrup and buttercream. Just make sure to use a concentrated brew to keep that robust coffee flavor front and center.
How do I get clean, sharp slices?
The secret is a very sharp, thin-bladed knife (a serrated bread knife works wonders). Wipe the blade clean between cuts and chill the cake before slicing for pristine layers every time.
Can I make Opera Cake gluten-free?
Yes, you can! Swap the all-purpose flour for a gluten-free flour blend that works well in cakes and sponges. The almond flour already gives a lovely texture, so the swap is barely noticeable.
Is it possible to make a dairy-free version?
With a few adjustments, yes. Use dairy-free butter for the buttercream and coconut cream for the ganache. Make sure your chocolate is dairy-free, and you’ll have a delicious alternative that everyone can enjoy.
Final Thoughts
There’s something magical about making and sharing Opera Cake—each layer is a testament to the beauty of French pastry. If you’re craving a dessert that’s as impressive as it is delicious, this is the one to try. Don’t be intimidated by the steps; with a little care and a lot of love, you’ll have a masterpiece that’s sure to impress (and delight) everyone at your table!
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Opera Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic French Opera Cake features layers of delicate almond joconde sponge soaked in coffee syrup, coffee buttercream, rich dark chocolate ganache, and topped with a glossy chocolate glaze. This elegant layered dessert combines the perfect balance of espresso and chocolate flavors for a decadent treat ideal for special occasions.
Ingredients
For the Joconde Sponge:
- 6 large eggs
- 6 large egg whites
- 1 cup almond flour
- 1 cup powdered sugar
- â…” cup all-purpose flour
- ½ cup granulated sugar
- 4 tablespoons unsalted butter (melted)
For the Coffee Syrup:
- ½ cup water
- â…“ cup sugar
- 2 tablespoons instant espresso powder
For the Coffee Buttercream:
- ¾ cup granulated sugar
- ¼ cup water
- 5 large egg yolks
- 1 cup unsalted butter (softened)
- 2 tablespoons espresso or strong brewed coffee
For the Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate (chopped)
For the Chocolate Glaze:
- 4 oz dark chocolate
- 2 tablespoons vegetable oil
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet or jelly roll pan (approximately 12×16 inches) with parchment paper and lightly grease it to prevent sticking.
- Make the Joconde Sponge Batter: In a large bowl, beat the 6 whole eggs with the almond flour and powdered sugar until the mixture becomes light and fluffy. In a separate bowl, whip the 6 egg whites until foamy, then gradually add ½ cup granulated sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the almond mixture. Sift in the ⅔ cup all-purpose flour and fold again carefully. Finally, incorporate the melted butter with gentle folding to maintain airiness.
- Bake the Sponge Layers: Divide the batter evenly across 2 or 3 prepared pans or bake in batches if needed. Bake each layer for 7 to 9 minutes, until golden and springy to the touch. Remove from the oven and allow layers to cool completely before assembly.
- Prepare the Coffee Syrup: In a small saucepan, combine ½ cup water, ⅓ cup sugar, and 2 tablespoons instant espresso powder. Bring to a simmer and stir until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Make the Coffee Buttercream: Combine ¾ cup sugar and ¼ cup water in a saucepan and heat until the syrup reaches 240°F (soft-ball stage). Meanwhile, beat 5 egg yolks until pale and thick. Slowly pour the hot sugar syrup into the yolks while beating at low speed, then increase to high speed and beat until the mixture is cool. Gradually add 1 cup softened butter, beating continuously until smooth and creamy. Stir in 2 tablespoons espresso or strong brewed coffee for flavor.
- Prepare the Ganache: Heat ½ cup heavy cream just until simmering, then pour it over 4 oz chopped dark chocolate. Let sit for a minute before stirring until smooth and glossy. Allow ganache to cool slightly to thicken before use.
- Assemble the Cake: Place one joconde sponge layer on a serving board. Generously brush the layer with coffee syrup, then spread a thin layer of coffee buttercream over it. Add the next cake layer, brush with syrup again, and spread a layer of ganache. Place the final sponge layer on top, brush with syrup, and finish by spreading the remaining buttercream smoothly over the top and sides of the cake. Chill the assembled cake for 30 minutes to set.
- Make the Chocolate Glaze and Finish: Melt 4 oz dark chocolate with 2 tablespoons vegetable oil together until smooth. Allow the glaze to cool slightly but remain pourable. Pour evenly over the chilled cake, spreading carefully. Chill again until the glaze is fully set. Trim cake edges for clean slices and cut into 12 servings.
Notes
- Use a serrated knife to achieve clean, neat slices of the cake.
- The Opera Cake can be made a day ahead and frozen; thaw at room temperature before serving for best flavor and texture.
- Ensure all layers and components are fully cooled before assembling to prevent melting or soggy cake.
- For a stronger coffee flavor, increase the espresso powder in the coffee syrup or buttercream slightly.
- Handle the molten chocolate glaze carefully; if it becomes too thick, gently warm it to reach a pourable consistency again.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 29 g
- Sodium: 85 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 145 mg
