Indulge in the ultimate French classic—Opera Cake! With layers of coffee-soaked sponge, rich buttercream, and decadent ganache, this cake is elegance on a plate.
Opera Cake Recipe
Ingredients:
For the Joconde (Almond Sponge Cake):
6 large eggs
1 1/4 cups almond flour
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
6 egg whites
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
For the Coffee Syrup:
1/2 cup water
1/4 cup sugar
2 tablespoons instant coffee
For the Coffee Buttercream:
3 large egg yolks
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon instant coffee
1 cup unsalted butter, softened
For the Chocolate Ganache:
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
For the Chocolate Glaze:
5 oz dark chocolate, finely chopped
2 tablespoons unsalted butter
Directions:
Prepare the Joconde (Sponge Cake):
Preheat oven to 425°F (220°C). Grease and line a large baking sheet with parchment paper.
In a large bowl, whisk together almond flour, all-purpose flour, and powdered sugar. Add the whole eggs and whisk until smooth.
In a separate bowl, beat egg whites with granulated sugar until stiff peaks form. Gently fold the egg whites into the almond mixture, then fold in the melted butter.
Spread the batter evenly onto the prepared baking sheet and bake for 5-7 minutes or until golden brown. Let the cake cool and cut it into 3 equal layers.
Make the Coffee Syrup:
In a small saucepan, combine water, sugar, and instant coffee. Bring to a boil, then let it simmer for 2 minutes. Remove from heat and let it cool.
Prepare the Coffee Buttercream:
In a small saucepan, dissolve the sugar and water over medium heat until the sugar dissolves completely. Remove from heat and stir in the instant coffee.
In a bowl, beat egg yolks until pale and thick. Slowly pour in the hot sugar syrup while continuing to beat the mixture. Beat until it cools slightly. Gradually add softened butter and beat until the buttercream is smooth and creamy.
Make the Chocolate Ganache:
Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth.
Assemble the Cake:
Place the first layer of joconde on a serving plate and brush generously with the coffee syrup. Spread a layer of coffee buttercream on top.
Place the second layer of joconde on top, brush with coffee syrup, and spread a layer of chocolate ganache.
Repeat with the third layer of joconde, brushing with coffee syrup and adding another layer of coffee buttercream. Smooth the top and sides of the cake.
Prepare the Chocolate Glaze:
Melt the chocolate and butter together until smooth. Let it cool slightly, then pour it over the top of the cake, spreading it evenly with a spatula.
Chill and Serve:
Refrigerate the assembled cake for at least 2 hours to set. Slice into portions and serve.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 3 hours (including chilling time) | Servings: 10-12
