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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.

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

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.

Find it online: https://thefamilycooking.com/opera-cake/