Description
Opera Cake is a classic French layered dessert featuring a delicate almond sponge soaked in coffee syrup, layered with rich coffee buttercream and smooth chocolate ganache, topped with a shiny chocolate glaze. This elegant cake combines the flavors of coffee and chocolate in a moist, flavorful treat perfect for celebrations.
Ingredients
Scale
Joconde Sponge
- 6 large eggs
- 6 large egg whites
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
Coffee Syrup
- 1/2 cup strong brewed coffee or espresso
- 1/4 cup granulated sugar
Coffee Buttercream
- 3 large egg yolks
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
Chocolate Glaze
- 3 oz dark chocolate
- 1 tablespoon vegetable oil
Instructions
- Prepare Joconde Sponge: Preheat oven to 425°F (220°C). Line a jelly roll pan with parchment paper and lightly grease. Beat the eggs, almond flour, and powdered sugar until pale and thick. In another bowl, whip the egg whites to soft peaks, gradually adding sugar until stiff peaks form. Fold the egg whites into the almond mixture gently, then fold in sifted flour and melted butter. Spread evenly in the pan and bake for 5–7 minutes until lightly golden. Cool completely and cut into 3 equal layers.
- Make Coffee Syrup: Combine brewed coffee and sugar in a saucepan. Heat gently until sugar dissolves. Allow to cool.
- Prepare Coffee Buttercream: Beat egg yolks in a mixer. In a saucepan, boil water and sugar until it reaches 240°F (soft-ball stage). Slowly pour this syrup into the yolks while beating constantly until thick and cooled. Gradually beat in softened butter, then incorporate dissolved espresso powder.
- Make Chocolate Ganache: Heat cream until just simmering, pour over chopped dark chocolate, let sit for 1 minute, then stir until smooth and glossy.
- Assemble the Cake: Place one sponge layer on a serving tray and brush generously with coffee syrup. Spread half of the coffee buttercream over it. Add the second sponge layer, brush with syrup, and spread the ganache evenly on top. Place the third sponge layer, brush with syrup, and cover with the remaining buttercream. Chill the assembled cake for 30 minutes to set layers.
- Prepare Chocolate Glaze: Melt dark chocolate with vegetable oil until smooth. Pour over the chilled cake, smoothing evenly with a spatula. Chill again until the glaze is set.
- Finishing Touches: Trim edges of the cake for a clean look. Slice into 12 portions and serve slightly chilled or at room temperature for the best texture and flavor.
Notes
- Opera cake is best made a day ahead to allow flavors to meld beautifully.
- Keep refrigerated until serving to maintain texture and freshness.
- Serve slightly chilled or at room temperature for optimal flavor and mouthfeel.
