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Opera Cake Recipe

Jessica Tran
A sophisticated French dessert featuring layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache, and finished with a glossy chocolate glaze. Perfect for special occasions!
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine French
Servings 8 Slices

Equipment

  • Stand mixer
  • Baking sheet (11x15 inch)
  • Offset spatula
  • Parchment paper
  • Digital scale
  • Serrated knife
  • Pastry brush
  • Food thermometer

Ingredients
  

For the Joconde Sponge Cake:

  • 1 cup almond flour
  • 1 cup powdered sugar
  • 1/2 cup cake flour
  • 4 whole eggs
  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1/4 cup butter melted

For the Coffee Syrup:

  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon instant coffee

For the Coffee Buttercream:

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 1 tablespoon instant coffee
  • 2 tablespoons hot water

For the Chocolate Ganache:

  • 1 cup dark chocolate chopped
  • 1/2 cup heavy cream

For the Chocolate Glaze:

  • 1/2 cup dark chocolate chopped
  • 2 tablespoons butter
  • 2 tablespoons corn syrup

Instructions
 

Prepare the Workspace

  • Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper.

Make the Joconde Sponge Cake

  • In a bowl, mix together almond flour, powdered sugar, and cake flour.
  • In a separate bowl, beat the whole eggs until light and fluffy (about 3 minutes).
  • Gently fold the flour mixture into the eggs using a spatula. Do not overmix!
  • Whip the egg whites until foamy. Gradually add granulated sugar until stiff peaks form.
  • Fold the whipped egg whites into the batter, then fold in the melted butter.
  • Spread the batter evenly on the prepared baking sheet (about 1/4 inch thick) and bake for 5-7 minutes until golden. Let it cool.

Cut the Cake Layers

  • Once cooled, flip the cake onto a cooling rack, peel off the parchment, and cut it into three equal rectangles.

Make the Coffee Syrup

  • Boil water and sugar, then stir in instant coffee until dissolved. Let cool.
  • Prepare the Coffee Buttercream
  • Beat egg yolks until pale. In a small pot, heat sugar and water to 240°F (115°C).
  • Slowly pour the hot syrup into the whipped egg yolks while beating. Continue until cool.
  • Gradually mix in softened butter and dissolved coffee.

Make the Chocolate Ganache

  • Heat cream until it simmers, then pour over chopped chocolate. Let sit for a minute, then stir until smooth.

Assemble the Cake

  • Place one cake layer on a serving plate, brush with coffee syrup, spread half the buttercream, and add the second cake layer.
  • Repeat with syrup and ganache, then add the final layer. Brush with syrup and spread remaining buttercream on top.

Make the Chocolate Glaze

  • Melt chocolate, butter, and corn syrup together. Let cool slightly, then pour over the cake and smooth the top.
  • Refrigerate for at least 1 hour before serving.

Video

Notes

Serving Tips: Serve at room temperature with a dollop of whipped cream and fresh berries.
Storage: Store in the refrigerator for up to 5 days. The cake improves in flavor after a day or two!
Freezing: Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator.
Enjoy crafting this delightful French dessert!