Opera Cake

Opera Cake is a luxurious, multi-layered French dessert that brings together the nutty richness of almond sponge, the boldness of coffee, and the smooth indulgence of dark chocolate. Every bite is a refined balance of texture and flavor, making it perfect for special occasions or when I want to impress with something decadent and elegant.

Why You’ll Love This Recipe

I love making Opera Cake because it feels like creating edible art. Each layer is crafted with care, and when I slice into it, the beautiful layers reveal themselves perfectly. The blend of coffee and chocolate is rich but not overwhelming, and the almond sponge gives it a soft, melt-in-the-mouth texture. It’s a rewarding project that tastes as impressive as it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Joconde (Almond Sponge Cake):
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted

Coffee Ganache:
8 oz (225g) dark chocolate, chopped
1/2 cup (120ml) heavy cream
1 tbsp coffee liqueur (optional)

Coffee Buttercream:
1 cup (225g) unsalted butter, softened
2 cups (240g) powdered sugar
1/4 cup (60ml) brewed coffee, cooled

Other Components:
Chocolate glaze for decoration
Additional coffee syrup or brewed coffee to soak the layers

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking.

To make the Joconde sponge, I beat the eggs and powdered sugar together until the mixture becomes pale and airy. Then I fold in the almond flour and all-purpose flour. Finally, I gently mix in the melted butter, being careful not to deflate the batter.

I spread the batter evenly onto the baking sheet and bake it for 8 to 10 minutes until it turns a light golden color. Once baked, I let it cool completely before slicing it into even layers.

For the ganache, I heat the heavy cream until it just begins to boil, then pour it over the chopped dark chocolate. I let it sit for a couple of minutes to soften, then stir until it’s silky smooth. I like to stir in a splash of coffee liqueur for added depth.

To prepare the buttercream, I whip the softened butter until creamy, then slowly add the powdered sugar and brewed coffee. I continue whipping until it’s light and fluffy.

When assembling the cake, I layer the Joconde sponge in a rectangular mold, brushing each layer with coffee syrup or brewed coffee. I spread a layer of ganache, then a layer of buttercream, repeating the process until all the layers are stacked. I finish it with a smooth chocolate glaze on top.

I refrigerate the cake for several hours to let the layers set beautifully before slicing and serving.

Servings and timing

This Opera Cake serves 10 to 12 slices and takes approximately 1 hour to prepare, with an additional 4 hours for chilling before serving. Total time: 5 hours.

Variations

I enjoy switching things up by adding hazelnut or raspberry flavor to the buttercream for a different twist. Swapping the coffee liqueur for hazelnut liqueur or adding a thin raspberry jam layer between the sponge and buttercream can really change the flavor profile while keeping the elegance intact.

storage/reheating

I keep leftovers in the fridge in an airtight container, and they stay fresh for up to 3 days. In fact, I find that the flavors deepen and meld even more after a day or two. There’s no need to reheat – Opera Cake is best served chilled or at room temperature.

FAQs

How far in advance can I make Opera Cake?

I can make Opera Cake up to 2 days in advance. It actually tastes better the next day, as the flavors have more time to develop.

Can I make Opera Cake without coffee?

Yes, I can substitute the coffee elements with chocolate milk or even flavored syrups like hazelnut or caramel if I prefer a non-coffee version.

What can I use instead of almond flour?

If there are nut allergies, I use all-purpose flour as a substitute. The texture changes slightly, but it still results in a delicious sponge.

How do I get neat layers when cutting?

I always chill the cake thoroughly before slicing and use a hot, sharp knife wiped clean between each cut to get those perfect clean layers.

Can I freeze Opera Cake?

Yes, I can freeze the fully assembled cake (without the glaze) for up to a month. I wrap it tightly and defrost it in the fridge overnight before adding the glaze and serving.

Conclusion

Opera Cake is one of those desserts that feels like a celebration every time I make it. From the rich, coffee-soaked sponge to the velvety ganache and creamy buttercream, it’s a dessert that makes a statement. Whether I’m serving it at a dinner party or treating myself to a slice with coffee, it’s always worth the effort.

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