Opera Cake A Classic French Dessert

Opera Cake is a sophisticated, multi-layered French dessert that perfectly combines almond sponge cake (Joconde) with rich coffee buttercream, smooth chocolate ganache, and a glossy chocolate glaze. Each bite delivers a delicate balance of flavors, making it an elegant treat for special occasions. Whether you’re making it for a celebration or simply to indulge in a luxurious dessert, this Opera Cake is sure to impress!

Why You’ll Love This Recipe

• Elegant and Impressive – A stunning dessert with delicate layers that look as good as they taste.
• Perfectly Balanced Flavors – The combination of almond sponge, coffee, and chocolate is simply irresistible.
• Make-Ahead Friendly – Opera Cake tastes even better after chilling, making it ideal for parties.
• A True Pastry Challenge – A great recipe for those who love baking and want to try a classic French dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Joconde (Almond Sponge Cake):

• 5 eggs, room temperature
• 5 oz (140g) ground almonds (almond flour)
• 5 oz (140g) powdered sugar
• 1/4 cup (30g) all-purpose flour
• 2 tbsp (30g) butter, melted

Coffee Ganache:

• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1 tbsp coffee liqueur (optional)

Coffee Buttercream:

• 1 cup (225g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/4 cup (60ml) brewed coffee, cooled

Other Components:

• Chocolate glaze for decoration
• Additional coffee syrup or brewed coffee for soaking the sponge

Directions

Step 1: Prepare the Joconde (Almond Sponge Cake)

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the eggs with powdered sugar until pale and fluffy.
3. Gently fold in the almond flour and all-purpose flour.
4. Stir in the melted butter until well combined.
5. Spread the batter evenly onto the prepared baking sheet.
6. Bake for 8-10 minutes, or until lightly golden. Let it cool completely before cutting into layers.

Step 2: Make the Coffee Ganache

7. Heat the heavy cream in a saucepan until it just begins to boil.
8. Pour the hot cream over the chopped chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
9. Add coffee liqueur (if using) for an extra depth of flavor.

Step 3: Prepare the Coffee Buttercream

10. In a mixing bowl, beat the softened butter until creamy.
11. Gradually add the powdered sugar and continue beating until fluffy.
12. Slowly mix in the brewed coffee until fully incorporated and smooth.

Step 4: Assemble the Opera Cake

13. Trim the cooled Joconde sponge into even rectangular layers.
14. Brush each sponge layer with coffee syrup or brewed coffee to keep it moist.
15. Place one layer of sponge in a rectangular mold.
16. Spread a thin layer of coffee ganache over the sponge.
17. Add a layer of coffee buttercream, smoothing it evenly.
18. Repeat the process until all layers are stacked.

Step 5: Finish with Chocolate Glaze

19. Pour a smooth layer of chocolate glaze over the top of the cake.
20. Refrigerate for several hours to allow the flavors to meld together.

Step 6: Serve

21. Once fully chilled, carefully slice into portions and enjoy!

Servings and Timing

• Servings: 6-8
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Chilling Time: 3 hours
• Total Time: 3 hours 40 minutes

Variations

• Mocha Opera Cake: Use milk chocolate instead of dark chocolate and add cocoa powder to the buttercream for a mocha twist.
• Hazelnut Version: Substitute ground hazelnuts for the almond flour for a nutty flavor.
• Alcohol-Free: Skip the coffee liqueur for a non-alcoholic version.
• Extra Rich Ganache: Use 70% dark chocolate for a more intense chocolate flavor.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
• Room Temperature: Let sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I make Opera Cake ahead of time?

Yes! In fact, chilling overnight enhances the flavors and texture.

Why is my sponge cake too dry?

Make sure to soak each layer with coffee syrup to keep it moist.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1 teaspoon of instant coffee in 1/4 cup of hot water.

How do I get a smooth chocolate glaze?

Let the ganache cool slightly before pouring to prevent it from being too runny.

What’s the best way to slice Opera Cake cleanly?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

Can I make this cake without a mold?

Yes, you can layer it freehand, but a rectangular mold helps maintain even layers.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free blend.

What’s the best chocolate to use for the ganache?

High-quality dark chocolate (60-70% cocoa) works best for a rich flavor.

How do I prevent my buttercream from becoming too soft?

If it’s too soft, chill it in the fridge for 10-15 minutes before assembling the cake.

Can I add decorations to the cake?

Yes! Gold leaf, chocolate curls, or piped buttercream add an elegant touch.

Conclusion

Opera Cake is a stunning and indulgent dessert that brings together layers of almond sponge, coffee buttercream, and chocolate ganache in perfect harmony. While it requires some effort, the result is well worth it. Whether you’re making it for a special occasion or just because, this classic French treat is sure to impress. Try it today and enjoy every delicious bite!

Opera Cake A Classic French Dessert

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• Author: Asma
• Prep Time: 30 minutes
• chill time: 3 hours
• Cook Time: 10 minutes
• Total Time: 3 hours 40 minutes
• Yield: 8-10 servings 1x
• Category: Desserts
• Method: Baking, Layering
• Cuisine: French
• Diet: Vegetarian

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Description

This Opera Cake is a luxurious, multi-layered French dessert featuring almond sponge (Joconde), rich coffee buttercream, silky chocolate ganache, and a glossy chocolate glaze. Each bite delivers a harmonious blend of coffee, chocolate, and almond flavors. Perfect for special occasions, this elegant cake is sure to impress with its sophisticated appearance and indulgent taste!

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Ingredients

Units USM Scale 1x2x3x

For the Joconde (Almond Sponge Cake):

• 5 eggs, room temperature
• 5 oz (140g) ground almonds (almond flour)
• 5 oz (140g) powdered sugar
• 1/4 cup (30g) all-purpose flour
• 2 tbsp (30g) melted butter

For the Coffee Ganache:

• 8 oz (225g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1 tbsp coffee liqueur (optional)

For the Coffee Buttercream:

• 1 cup (225g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/4 cup (60ml) brewed coffee, cooled

Additional Components:

• Coffee syrup or brewed coffee (for soaking layers)
• Chocolate glaze (for decoration)

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Instructions

Step 1: Prepare the Joconde (Almond Sponge Cake)

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the eggs and powdered sugar until the mixture is light and pale.
3. Gently fold in the almond flour and all-purpose flour until combined.
4. Stir in the melted butter until fully incorporated.
5. Spread the batter evenly on the prepared baking sheet and bake for 8-10 minutes, until lightly golden.
6. Allow the sponge to cool completely, then cut into even rectangular layers.

Step 2: Make the Coffee Ganache

7. Heat the heavy cream in a saucepan until it reaches a gentle boil.
8. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2-3 minutes to melt.
9. Stir until smooth and glossy. Add the coffee liqueur (if using) for extra flavor.

Step 3: Prepare the Coffee Buttercream

10. Beat the softened butter in a large bowl until creamy.
11. Gradually add the powdered sugar, beating continuously.
12. Slowly mix in the brewed coffee until the buttercream is smooth and fluffy.

Step 4: Assemble the Opera Cake

13. Place the first layer of Joconde sponge into a rectangular mold or baking dish.
14. Brush with coffee syrup or brewed coffee to enhance flavor and moisture.
15. Spread a thin layer of coffee ganache over the sponge.
16. Add a coffee buttercream layer, smoothing it evenly.
17. Repeat the layering process until all layers are used.

Step 5: Add the Chocolate Glaze & Chill

18. Pour the chocolate glaze evenly over the top of the cake.
19. Refrigerate for at least 3 hours before slicing to allow the layers to set properly.

Step 6: Serve & Enjoy

20. Slice into small, elegant portions and serve chilled. Enjoy this indulgent French dessert!

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Notes

• For a smoother texture, sift the almond flour and powdered sugar before mixing.
• Let the cake chill overnight for the best flavor and structure.
• Use high-quality chocolate for a richer ganache.
• Decorate with gold leaf, cocoa powder, or edible pearls for a professional finish.