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Create a Showstopper with Homemade Opera Cake

Opera Cake: 6 Layers of Deliciousness Await

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  • Author: Rachel Evans
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Make a stunning Opera Cake at home. This classic French dessert features layers of almond sponge cake, coffee buttercream, chocolate ganache, and a coffee syrup.


Ingredients

Scale
  • Almond Sponge Cake (Biscuit Joconde):
    • 125g almond flour
    • 125g powdered sugar
    • 3 large eggs
    • 35g all-purpose flour
    • 3 large egg whites
    • 35g granulated sugar
    • 30g melted butter, cooled
  • Coffee Syrup:
    • 100ml water
    • 50g granulated sugar
    • 2 tbsp strong brewed coffee
  • Coffee Buttercream:
    • 250g unsalted butter, softened
    • 100g powdered sugar
    • 3 large egg yolks
    • 50ml strong brewed coffee, cooled
  • Chocolate Ganache:
    • 150g semi-sweet chocolate, chopped
    • 100ml heavy cream
  • Chocolate Glaze (Optional):
    • 100g semi-sweet chocolate, chopped
    • 50ml heavy cream
    • 1 tbsp neutral oil

Instructions

  1. Prepare the Almond Sponge Cake: Whisk almond flour, powdered sugar, and eggs until light. Fold in flour. Separately, whisk egg whites and sugar to stiff peaks. Fold into almond mixture. Fold in melted butter. Spread thinly on baking sheets. Bake at 350°F (175°C) for 12-15 minutes.
  2. Make the Coffee Syrup: Combine water and sugar in a saucepan. Bring to a boil, then simmer until sugar dissolves. Stir in coffee. Let cool.
  3. Prepare the Coffee Buttercream: Beat butter and powdered sugar until fluffy. Whisk egg yolks until pale. Slowly add coffee to egg yolks. Cook over low heat, stirring constantly, until thickened. Let cool. Beat into butter mixture until smooth.
  4. Make the Chocolate Ganache: Heat cream until simmering. Pour over chocolate. Let sit for a minute, then stir until smooth.
  5. Assemble the Cake: Trim sponge cake into rectangles. Brush each layer with coffee syrup. Layer cake, buttercream, and ganache. Repeat.
  6. Chill the Cake: Refrigerate for at least 2 hours.
  7. Make Chocolate Glaze (Optional): Heat cream until simmering. Pour over chocolate and oil. Let sit for a minute, then stir until smooth.
  8. Glaze the Cake (Optional): Pour glaze over chilled cake. Let set.
  9. Serve: Slice and enjoy your Opera Cake.

Notes

  • For best results, use high-quality ingredients.
  • The cake can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Adjust coffee strength to your preference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 50mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg