How to make Best Opera Cake Recipe

Opera Cake is a classic French dessert known for its rich layers of almond sponge cake, coffee buttercream, and chocolate ganache. This decadent treat is a labor of love, combining multiple textures and flavors into a sophisticated dessert. Whether you’re an experienced baker or trying your hand at a new recipe, this guide will walk you through the steps to create the perfect Opera Cake at home.

Ingredients for Opera Cake

For the Almond Sponge Cake (Joconde)

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 6 large eggs (separated)
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• A pinch of salt

For the Coffee Buttercream

• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 2 tablespoons strong brewed coffee (cooled)
• 1 teaspoon vanilla extract

For the Chocolate Ganache

• 1/2 cup heavy cream
• 1 cup dark chocolate (finely chopped)
• 1 tablespoon unsalted butter

For the Coffee Syrup

• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons strong brewed coffee

For the Chocolate Glaze

• 1/2 cup dark chocolate (finely chopped)
• 2 tablespoons vegetable oil

How to Make Opera Cake

Step 1: Prepare the Almond Sponge Cake (Joconde)

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, all-purpose flour, and powdered sugar.
3. In another bowl, beat the egg yolks with the granulated sugar until thick and pale. Add the vanilla extract and melted butter, mixing well.
4. Gradually fold the dry ingredients into the egg yolk mixture until fully combined.
5. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the whipped egg whites into the almond batter in batches, being careful not to deflate the mixture.
7. Spread the batter evenly onto the prepared baking sheet and bake for 8-10 minutes, or until lightly golden and set.
8. Remove from the oven and let it cool completely before cutting it into three equal-sized rectangles.

Step 2: Prepare the Coffee Buttercream

1. In a mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, beating until light and fluffy.
3. Add the cooled brewed coffee and vanilla extract, mixing until fully incorporated. Set aside.

Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and pour the cream over the chopped dark chocolate in a heatproof bowl.
3. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
4. Add the butter and mix until glossy. Allow the ganache to cool slightly before using.

Step 4: Prepare the Coffee Syrup

1. Combine water, granulated sugar, and brewed coffee in a small saucepan.
2. Bring to a boil, stirring until the sugar is fully dissolved.
3. Remove from heat and let it cool to room temperature.

Step 5: Assemble the Opera Cake

1. Place the first layer of almond sponge cake on a serving platter.
2. Brush the top with the coffee syrup, ensuring it is evenly soaked.
3. Spread a thin layer of coffee buttercream over the soaked sponge.
4. Place the second layer of sponge cake on top and repeat the soaking process with coffee syrup.
5. Spread the chocolate ganache over the second layer of sponge.
6. Add the final layer of sponge, soak with coffee syrup, and spread another layer of coffee buttercream on top.
7. Refrigerate the cake for at least 30 minutes to set.

Step 6: Apply the Chocolate Glaze

1. In a microwave-safe bowl, melt the dark chocolate with the vegetable oil in short intervals, stirring between each until smooth.
2. Pour the glaze over the top of the chilled cake, spreading it evenly with a spatula.
3. Let the glaze set before trimming the edges of the cake for a neat finish.

Step 7: Serve and Enjoy

1. Carefully slice the Opera Cake into neat squares or rectangles using a sharp knife.
2. Serve chilled, allowing the rich layers to shine in every bite.

About the Main Ingredients

Almond Flour

Almond flour gives the Joconde its unique, nutty flavor and tender crumb. It’s a gluten-free alternative to traditional flour, adding richness to the cake layers.

Coffee

Coffee is a key flavor in Opera Cake, featured in both the syrup and the buttercream. Its bitterness balances the sweetness of the buttercream and chocolate, creating a harmonious blend of flavors.

Dark Chocolate

Dark chocolate is used for both the ganache and the glaze, adding depth and intensity to the cake. Its slight bitterness complements the sweet and nutty elements, making it a crucial component of the dessert.

This Opera Cake recipe, with its rich layers of almond sponge, coffee buttercream, and chocolate ganache, is the perfect dessert for special occasions. The combination of flavors and textures makes it a showstopper that’s sure to impress.