Print

Opera Cake

Classic opera cake slice on white plate with gold leaf decoration
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A truly special baking project, this French Opera Cake features delicate layers of coffee-soaked almond sponge, silky coffee buttercream, and rich chocolate ganache. While it looks incredibly impressive, it’s a rewarding and achievable bake for any passionate home baker.

Ingredients

Scale

For the Chocolate Ganache:

  • 130g Dark Chocolate (55-70% cacao), chopped
  • 160ml Heavy Cream
  • 15g Unsalted Butter, room temperature

For the Joconde (Almond) Sponge:

  • 6 large Egg Whites
  • 65g Granulated Sugar
  • 5 large Whole Eggs
  • 200g Fine Almond Flour
  • 135g Granulated Sugar
  • 40g Cake Flour
  • 30g Unsalted Butter, melted and cooled

For the Coffee Syrup:

  • 2 tbsp Espresso Powder
  • 100g Granulated Sugar
  • 120ml Water
  • 2 tbsp Amaretto (optional)

For the Coffee French Buttercream:

  • 6 large Egg Yolks
  • 150g Granulated Sugar
  • 60ml Water
  • 227g Unsalted Butter, cubed and at room temperature
  • 121​ tbsp Espresso Powder
  • 1 tsp Vanilla Extract
  • Pinch of Salt

For the Chocolate Glaze:

  • 160g Dark Chocolate, chopped
  • 160ml Heavy Cream
  • 15g Unsalted Butter
  • 1 tbsp Corn Syrup

Instructions

  1. Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream until just steaming (not boiling) and pour over the chocolate. Let it stand for 2 minutes, then stir from the center out until smooth and glossy. Mix in the butter. Set aside to cool and thicken to a spreadable consistency.
  2. Make the Joconde Sponge: Preheat oven to 400°F(200°C). Line an 18×13-inch baking sheet with parchment.
    • Whip egg whites until foamy. Slowly add the 65g of sugar and whip to firm, glossy peaks. Transfer to another bowl.
    • In the same mixer bowl, whip whole eggs, almond flour, and the remaining 135g of sugar on high for 5-7 minutes, until thick and pale (the “ribbon stage”).
    • Gently fold the meringue into the yolk mixture in two additions. Sift the cake flour over top and fold in.
    • Mix a scoop of batter into the melted butter, then fold this mixture back into the main batter.
    • Spread evenly on the prepared pan. Bake for 12-16 minutes, until golden and springy. Let cool completely.
  3. Make Syrup & Buttercream: While the sponge cools, make the syrup by boiling sugar and water, then stirring in dissolved espresso powder and optional Amaretto. Set aside to cool.
    • For the buttercream, whip egg yolks until pale. Meanwhile, heat sugar and water in a saucepan to exactly 240°F(115°C) on a candy thermometer.
    • With the mixer on low, slowly stream the hot syrup into the whipping yolks. Then, whip on high until the bowl is cool to the touch.
    • Add the room-temperature butter one cube at a time, whipping until the buttercream is thick and smooth. (Don’t worry if it looks curdled at first—just keep whipping!) Mix in vanilla, salt, and dissolved espresso powder.
  4. Assemble the Cake: Cut the cooled sponge into three equal rectangles.
    • Place one sponge layer down. Pierce with a fork and generously brush with coffee syrup. Spread with half of the coffee buttercream.
    • Add the second sponge layer, soak with syrup, and spread with all of the cooled chocolate ganache.
    • Add the final sponge layer, soak with syrup, and cover with the remaining buttercream in a smooth, even layer.
    • Chill the cake for at least 30 minutes to firm up.
  5. Glaze and Finish: To make the glaze, heat cream until steaming and pour over the chocolate, butter, and corn syrup. Stir until smooth. Pour the warm glaze over the chilled cake, spreading it evenly. Chill for another 10 minutes to set.

Notes

  • Serving Suggestion: For the best flavor and texture, let the cake sit at room temperature for 30-60 minutes before serving. This allows the buttercream to soften slightly. It’s perfect with a cup of espresso.
  • Tip for Clean Slices: This is the secret to a professional look! Use a long, sharp knife. Dip the blade in hot water and wipe it completely dry between every single cut. Press down firmly in one motion.
  • Make-Ahead Trick: Don’t do it all in one day! On Day 1, bake the sponge and make the ganache and syrup. On Day 2, make the buttercream and assemble.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the whole, uncut cake for up to a month. Thaw overnight in the fridge before serving.

Find it online: https://recipesh.com/opera-cake/