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
Scale
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
