Opera Cake Recipe
French · Dessert · 75 min total
A classic French dessert featuring layers of almond sponge cake soaked in coffee syrup, coffee buttercream, and a rich chocolate glaze. This recipe simplifies the process for home bakers while maintaining the elegant taste and texture.
60
min prep
min prep
15
min cook
min cook
10
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 6 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 1/2 cups (150g) almond flour
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (120ml) strong brewed coffee, cooled
- 1/4 cup (60ml) coffee liqueur (optional)
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
- 8 ounces (226g) dark chocolate (60-70% cacao), chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 400°F (200°C). Line two 9x13-inch baking sheets with parchment paper.
- Make the sponge: In a large bowl, whisk egg yolks with 1/2 cup sugar until thick and pale. Fold in almond flour and all-purpose flour.
- In a separate bowl, beat egg whites to soft peaks, then gradually add remaining 1/2 cup sugar and beat until stiff peaks form. Fold into yolk mixture gently.
- Divide batter evenly between prepared pans, spreading to edges. Bake for 8-10 minutes until golden and springy. Let cool completely in pans.
- Make coffee syrup: Combine brewed coffee and coffee liqueur (if using). Set aside.
- Make buttercream: Beat softened butter until creamy. Gradually beat in powdered sugar until smooth. Add espresso mixture and beat until light and fluffy.
- Make ganache: Place chopped chocolate in a bowl. Heat heavy cream until simmering, pour over chocolate, let sit 1 minute, then stir until smooth. Stir in butter until glossy.
- Assemble cake: Cut each sponge sheet into two rectangles (so you have 4 layers). Place one layer on serving plate, brush generously with coffee syrup. Spread 1/3 of buttercream evenly. Repeat with remaining layers, ending with a sponge layer. Refrigerate 30 minutes.
- Pour ganache over top layer, spread evenly to cover sides. Refrigerate until set, at least 1 hour. Trim edges for clean look if desired.
Tips
- For a cleaner cut, use a hot knife and wipe between slices.
- Store in refrigerator up to 3 days; bring to room temperature before serving.
- The coffee syrup can be adjusted to taste; reduce liqueur if preferred.
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