Opera Cake

Why You’ll Love This Recipe

Opera Cake is an indulgent dessert that offers a symphony of flavors in each bite. The combination of delicate almond sponge, the deep notes of coffee, and the richness of chocolate is simply irresistible. It’s a dessert that’s both impressive and delicious, making it perfect for celebrations or when you want to treat yourself. Though it takes a bit of time to prepare, the results are worth every minute spent in the kitchen. Whether you’re a coffee lover or a fan of layered cakes, Opera Cake is sure to become a favorite.

Ingredients

For the almond sponge (Joconde):

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 4 large eggs
• 4 egg whites
• 1/4 cup granulated sugar
• 2 tablespoons melted butter

For the coffee syrup:

• 1/4 cup strong brewed coffee
• 2 tablespoons granulated sugar
• 1 tablespoon rum (optional)

For the chocolate ganache:

• 1/2 cup heavy cream
• 4 ounces dark chocolate (at least 70% cocoa)

For the coffee buttercream:

• 1/4 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tablespoon strong brewed coffee
• 1 egg yolk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the almond sponge (Joconde): Preheat your oven to 375°F (190°C). Line a 9×13-inch baking sheet with parchment paper. In a mixing bowl, beat the eggs with the powdered sugar until pale and thick. Add the almond flour and all-purpose flour, mixing until combined. In a separate bowl, whip the egg whites with granulated sugar until stiff peaks form. Gently fold the whipped egg whites into the egg mixture, followed by the melted butter. Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes or until golden brown. Let the cake cool completely.

2. Prepare the coffee syrup: In a small saucepan, combine the brewed coffee and sugar. Heat over medium until the sugar dissolves. Remove from heat and stir in the rum if using. Set aside to cool.

3. Make the chocolate ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chopped chocolate and let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before using.

4. Make the coffee buttercream: In a mixing bowl, beat the softened butter with powdered sugar until creamy. Add the brewed coffee and egg yolk, and continue to beat until smooth and fluffy.

5. Assemble the cake: Once the almond sponge has cooled, cut it into three equal strips. Place the first strip on a serving platter and brush it with coffee syrup. Spread a layer of coffee buttercream on top. Place the second strip of sponge on top, brush it with more coffee syrup, and then spread a layer of chocolate ganache. Repeat with the third strip of sponge, brushing it with coffee syrup, and finish by spreading a final layer of chocolate ganache. Refrigerate the cake for at least 2 hours before serving to allow the layers to set.

Servings and timing

This recipe makes approximately 8-10 servings. The total time for preparation and baking is around 2 hours, with an additional 2 hours of refrigeration for the cake to set.

Variations

• Flavored Buttercream: You can experiment with different flavored buttercreams such as hazelnut or vanilla to complement the chocolate and coffee layers.
• Non-alcoholic: If you prefer a non-alcoholic version, simply omit the rum in the coffee syrup and use a non-alcoholic substitute or extra coffee for a deeper flavor.
• Fruit additions: For a twist, add a thin layer of fruit preserves (such as raspberry or apricot) between the layers for an added burst of flavor.
• Dark chocolate ganache: If you’re a fan of darker chocolate, opt for a higher percentage of cocoa (85% or more) in the ganache for a more intense chocolate flavor.

Storage/Reheating

Opera Cake can be stored in an airtight container in the refrigerator for up to 3 days. The cake should be enjoyed cold for the best flavor and texture. It’s not recommended to freeze Opera Cake, as the layers may lose their integrity and texture when thawed.

FAQs

How do I prevent the layers from separating?

To prevent the layers from separating, make sure the cake layers are fully cooled before assembly and refrigerate the cake after assembling to allow the layers to set properly.

Can I use a different type of flour for the almond sponge?

You can substitute almond flour with ground hazelnuts for a different flavor, but it may slightly alter the texture of the sponge.

Can I make the cake in advance?

Yes, you can prepare the components (coffee syrup, ganache, buttercream, and almond sponge) in advance and assemble the cake a day or two before serving. Just make sure to refrigerate it to keep it fresh.

How long does it take for the cake to set?

The cake should be refrigerated for at least 2 hours to allow the layers to firm up and for the ganache to set properly.

Is Opera Cake difficult to make?

Opera Cake requires multiple steps, but it’s not difficult with proper preparation. The main challenge is assembling the layers, which can be managed with careful attention to detail.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, you can use milk chocolate if you prefer a sweeter, less intense chocolate flavor. Just be mindful that it will change the taste profile of the cake.

Can I make Opera Cake without coffee?

Yes, you can substitute the coffee with hot chocolate or a fruit syrup if you prefer a non-coffee-flavored cake.

What is the best way to serve Opera Cake?

Opera Cake is best served chilled. Cut it into small slices and allow guests to savor each layered bite. It pairs wonderfully with a cup of coffee or dessert wine.

Can I make a smaller version of Opera Cake?

Yes, you can halve the recipe and make a smaller version of the cake, adjusting the baking time accordingly.

Can I freeze Opera Cake?

It’s not recommended to freeze Opera Cake, as the delicate layers may lose their texture. However, you can freeze individual slices for a short period and enjoy them later.

Conclusion

Opera Cake is a show-stopping dessert that brings together the perfect balance of rich chocolate, coffee, and almond flavors. While it requires patience and a bit of skill to assemble, the end result is absolutely worth it. Whether you’re hosting a special event or treating yourself to something sweet, Opera Cake is sure to impress with its elegance and incredible taste.

Opera Cake

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Opera Cake is a luxurious French dessert that layers almond sponge, coffee syrup, coffee buttercream, and silky dark chocolate ganache. This showstopper dessert combines rich flavors and a beautiful presentation, perfect for special occasions.

• Author: Laura
• Prep Time: 1hour
• Cook Time: 12min
• Total Time: 2 hours 30 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

For the almond sponge (Joconde):

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 cup powdered sugar
• 4 large eggs
• 4 egg whites
• 1/4 cup granulated sugar
• 2 tablespoons melted butter

For the coffee syrup:

• 1/4 cup strong brewed coffee
• 2 tablespoons granulated sugar
• 1 tablespoon rum (optional)

For the chocolate ganache:

• 1/2 cup heavy cream
• 4 ounces dark chocolate (at least 70% cocoa)

For the coffee buttercream:

• 1/4 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tablespoon strong brewed coffee
• 1 egg yolk

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Instructions

• Make the almond sponge (Joconde):

  • Preheat oven to 375°F (190°C). Line a 9×13-inch baking sheet with parchment paper.
  • Beat eggs with powdered sugar until pale and thick. Add almond flour and all-purpose flour, mix until combined.
  • Whip egg whites with granulated sugar until stiff peaks form. Gently fold into the egg mixture along with melted butter.
  • Spread evenly onto the baking sheet and bake for 10-12 minutes until golden brown. Let cool completely.

• Prepare the coffee syrup:

  • Combine brewed coffee and sugar in a small saucepan. Heat over medium heat until the sugar dissolves.
  • Remove from heat and stir in rum if using. Let cool.

• Make the chocolate ganache:

  • Heat heavy cream over medium heat until it simmers. Pour over chopped chocolate and stir until smooth.
  • Let cool slightly before using.

• Make the coffee buttercream:

  • Beat softened butter with powdered sugar until creamy. Add brewed coffee and egg yolk, continue beating until smooth.

• Assemble the cake:

  • Once the almond sponge cools, cut it into three equal strips.
  • Place the first strip on a serving platter and brush with coffee syrup. Spread coffee buttercream on top.
  • Place the second strip on top, brush with coffee syrup, and spread a layer of chocolate ganache.
  • Repeat with the third strip and finish with a layer of ganache.
  • Refrigerate for at least 2 hours before serving to set the layers.

Notes

• Variations: Try different flavored buttercreams like hazelnut or vanilla, or add fruit preserves between the layers.
• Non-alcoholic: Omit rum in the coffee syrup and replace it with more coffee or a non-alcoholic flavor.
• The cake is best served chilled after being refrigerated for at least 2 hours.