Opera Cake
Opera Cake is a classic French layered dessert built from almond sponge soaked in coffee syrup, coffee buttercream, and chocolate ganache, finished with a smooth chocolate glaze. Each layer is assembled with care to keep the edges clean and the flavors balanced. Plan for about 3 hours of prep and chilling time before serving.
Equipment
- 1 Round cake pan
- 1 Mixing Bowls
- 1 Hand mixer
- 1 Offset spatula
- 1 Sifter
Ingredients
Joconde Sponge Cake
- 1 cup almond flour finely ground
- 2 tablespoons all-purpose flour sifted
- ½ cup granulated sugar
- 4 large eggs room temperature
- 1 tablespoon unsalted butter melted and cooled
Coffee Buttercream
- ¾ cup unsalted butter room temperature
- 1 ½ cups powdered sugar sifted
- 2 tablespoons strong brewed coffee cooled
Chocolate Ganache
- 1 cup dark chocolate finely chopped
- ½ cup heavy cream
Instructions
Joconde Sponge Cake:
- Preheat your oven to 425°F (220°C). Prepare a round cake pan, lining it with parchment paper lightly greased with butter.
- In a large bowl, whisk together almond flour and all-purpose flour, then set aside. In another bowl, beat eggs and sugar until thick, pale, and ribbons form. Fold in the flour mixture, then drizzle in cooled butter, mixing gently.
- Spread the batter evenly on the prepared pan, smoothing the surface with an offset spatula. Bake for about 8-10 minutes until golden and springy to the touch.
Coffee Buttercream:
- Beat the butter in a mixing bowl until creamy. Gradually incorporate the sifted powdered sugar, continuing to mix until light and fluffy. Blend in the cooled coffee until smooth and consistent.
Chocolate Ganache:
- Heat the cream in a small saucepan over medium heat until just boiling. Pour over the chopped chocolate in a bowl, letting it sit for a minute before stirring until smooth and glossy.
Assembly:
- Slice the sponge cake into three equal layers. Start with a sponge layer, spreading an even layer of coffee buttercream. Top with another sponge, followed by a smooth coat of chocolate ganache. Repeat and finish with a glaze of ganache, ensuring clean edges using an offset spatula.
Notes
Lori’s Tips
- For a twist, consider substituting dark chocolate with milk chocolate for a milder flavor or incorporate a coffee liqueur into the buttercream for added depth.
- Ensure each layer is chilled before assembly to maintain structure.
Nutrition
Calories: 483kcalCarbohydrates: 40gProtein: 7gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 128mgSodium: 38mgPotassium: 172mgFiber: 3gSugar: 33gVitamin A: 750IUVitamin C: 0.1mgCalcium: 60mgIron: 3mg
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