Name: Opera Cake
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 12 servings
Cuisine: French
Ingredients: 1.25 cups Almond Flour; 1 cup Powdered Sugar; 3 pieces Large Eggs; 0.25 cup Cake Flour; 3 pieces Egg Whites; 2 tablespoons Granulated Sugar; 2 tablespoons Unsalted Butter, melted; 3 tablespoons Strong Instant Espresso Powder; 0.5 cup Water (for syrup); 0.75 cup Heavy Cream; 8 ounces Dark Chocolate (70%); 1 cup Unsalted Butter (for buttercream); 3 pieces Egg Yolks

Desserts

Opera Cake

This classic French Opera Cake is a masterpiece of patisserie, featuring light almond Joconde sponge soaked in coffee syrup, layered with silky espresso buttercream and rich chocolate ganache. Topped with a sleek chocolate glaze, every bite offers a sophisticated balance of textures and bold flavors.

Prep

120m

Cook

15m

Serves

Calories

480kcal

Qty	Ingredient
1.25 cups 125 g	Almond Flour
1 cup 125 g	Powdered Sugar
3 pieces 3 pcs	Large Eggs
0.25 cup 35 g	Cake Flour
3 pieces 3 pcs	Egg Whites
2 tablespoons 30 g	Granulated Sugar
2 tablespoons 30 g	Unsalted Butter, melted
3 tablespoons 15 g	Strong Instant Espresso Powder
0.5 cup 120 ml	Water (for syrup)
0.75 cup 180 ml	Heavy Cream
8 ounces 225 g	Dark Chocolate (70%)
1 cup 225 g	Unsalted Butter (for buttercream)
3 pieces 3 pcs	Egg Yolks

2 Method

Step 1. Prepare the Joconde Sponge: Beat almond flour, powdered sugar, and whole eggs for 5 minutes until voluminous. Fold in cake flour and melted butter. In a separate bowl, whip egg whites and granulated sugar to stiff peaks, then fold into the almond mixture. Spread thinly on a lined baking sheet and bake at 400°F (200°C) for 8-10 minutes. Cool and cut into three equal rectangles.

Step 2. Make the Coffee Syrup: Combine 1/2 cup water, 1/4 cup sugar, and 1 tablespoon espresso powder in a saucepan. Bring to a simmer until dissolved, then set aside to cool.

Step 3. Prepare the Espresso Buttercream: Create a pate a bombe by whisking hot sugar syrup (240°F) into beaten egg yolks. Whip until cool, then slowly add softened butter piece by piece. Flavor with remaining espresso powder dissolved in a teaspoon of water.

Step 4. Make the Ganache: Heat heavy cream until simmering, then pour over 4 oz of chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Let thicken at room temperature.

Step 5. Assemble the Cake: Place the first layer of Joconde on a tray and soak with coffee syrup. Spread a layer of espresso buttercream evenly. Place the second layer of sponge, soak with syrup, and spread the chocolate ganache. Place the final sponge layer, soak with syrup, and spread the remaining buttercream. Chill for at least 2 hours.

Step 6. Glaze and Finish: Melt the remaining 4 oz of chocolate with a tablespoon of neutral oil. Pour over the chilled cake, smoothing it quickly with an offset spatula. Chill until set. Trim the edges with a hot knife to reveal clean layers and serve.

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Use a ruler to ensure your three sponge rectangles are exactly the same size for perfect stacking.
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Wipe your knife with a hot, damp cloth between every single cut when trimming the edges for professional results.
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Ensure the buttercream is at room temperature when spreading; if it's too cold, it will tear the delicate sponge.
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The cake actually tastes better the next day once the coffee syrup has fully infused the layers.