How to Make an Elegant Opera Cake with Layers of Coffee and Chocolate

An Opera Cake is a classic French dessert known for its rich, sophisticated layers of coffee, chocolate, and almond. It’s a cake that balances flavor and texture with its layers of delicate sponge cake, smooth coffee buttercream, dark chocolate ganache, and a glossy finish. Making an elegant Opera Cake is a rewarding process that requires precision and attention to detail. Here’s a step-by-step guide to help you make a flawless Opera Cake with layers of coffee and chocolate.

Ingredients

For the Joconde Sponge Cake:

• 200g almond flour
• 200g powdered sugar
• 5 large eggs, separated
• 45g all-purpose flour
• 30g unsalted butter, melted
• 1 tsp vanilla extract
• A pinch of salt

For the Coffee Syrup:

• 100ml water
• 50g sugar
• 1 tbsp instant coffee granules

For the Coffee Buttercream:

• 120g unsalted butter, softened
• 100g powdered sugar
• 2 tbsp coffee syrup (from above)
• 1 tsp instant coffee granules (dissolved in 1 tbsp water)

For the Dark Chocolate Ganache:

• 200g dark chocolate (70% cocoa)
• 200ml heavy cream
• 1 tbsp unsalted butter

For the Glaze:

• 100g dark chocolate
• 50g heavy cream
• 1 tsp vegetable oil

Instructions

Step 1: Prepare the Joconde Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a baking sheet (about 11×16 inches) with parchment paper.

2. Make the almond flour mixture: In a large bowl, combine almond flour, powdered sugar, and half of the egg whites. Mix until smooth.

3. Prepare the egg yolks: In a separate bowl, whisk together the egg yolks and vanilla extract until pale and smooth.

4. Combine the mixtures: Fold the egg yolk mixture into the almond-flour mixture.

5. Whisk the egg whites: In another bowl, whisk the remaining egg whites and a pinch of salt until soft peaks form. Gradually add sugar and continue whisking until stiff peaks form.

6. Fold the egg whites into the batter: Gently fold the egg whites into the almond-flour batter using a spatula. Be careful not to deflate the mixture.

7. Add the flour and butter: Sift the flour over the mixture and gently fold it in, followed by the melted butter.

8. Bake the cake: Spread the batter evenly onto the prepared baking sheet. Bake for about 10–12 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

9. Cool the cake: Once baked, let the sponge cool on a wire rack. Once cool, trim the edges to create a neat rectangle.

Step 2: Make the Coffee Syrup

1. Combine water and sugar: In a small saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves.

2. Add coffee: Stir in the instant coffee and let the syrup cool.

Step 3: Prepare the Coffee Buttercream

1. Whisk the butter: In a mixing bowl, beat the softened butter and powdered sugar until smooth and creamy.

2. Add coffee syrup: Gradually add the coffee syrup and dissolved coffee granules, mixing until fully incorporated.

Step 4: Make the Dark Chocolate Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

2. Melt the chocolate: Pour the hot cream over the dark chocolate in a bowl and let it sit for a minute. Stir until smooth and glossy.

3. Finish the ganache: Add the butter to the ganache and stir until fully incorporated.

Step 5: Assemble the Opera Cake

1. Prepare the layers: Cut the cooled Joconde sponge into three equal-sized pieces. You may trim them slightly to make them even if necessary.

2. Soak the cake layers: Using a pastry brush, generously soak each layer of sponge cake with the coffee syrup. This adds flavor and moisture to the cake.

3. Layer the components:

   • First layer: Place the first sponge layer on your serving plate. Spread an even layer of coffee buttercream over the cake.
   • Second layer: Place the second sponge layer on top of the buttercream. Spread a layer of chocolate ganache on this layer.
   • Third layer: Add the final sponge layer on top. Spread the remaining coffee buttercream over the top.

4. Chill: Place the assembled cake in the refrigerator for at least 30 minutes to set the layers and allow the flavors to meld.

Step 6: Finish with a Chocolate Glaze

1. Prepare the glaze: In a heatproof bowl, melt the dark chocolate with the heavy cream and vegetable oil until smooth and glossy.

2. Glaze the cake: Pour the glaze over the chilled cake, spreading it evenly with a spatula to cover the entire surface.

3. Chill again: Refrigerate the cake for another 30 minutes to allow the glaze to set completely.

Step 7: Decorate and Serve

1. Garnish: Once the glaze is set, you can decorate the top of the cake with a few chocolate decorations, such as chocolate curls, or simply score the surface with a knife to create a classic Opera Cake design.

2. Slice and serve: Carefully slice the Opera Cake into thin, elegant pieces. Each slice should reveal the beautiful layers of sponge cake, coffee buttercream, chocolate ganache, and the glossy chocolate finish.

Tips for Success

• Precision is key: When making the layers and assembling the cake, be careful with measurements and ensure that each layer is evenly spread for a perfect finish.
• Use quality chocolate: Since chocolate is a key element in the flavor of Opera Cake, using a high-quality dark chocolate will make a noticeable difference in taste.
• Patience: The process may take time, but the results are well worth the effort. Allow each layer to set before adding the next for the best texture and presentation.

Making an Opera Cake at home may require a bit of time and effort, but the end result is an impressive, delicious dessert that’s perfect for special occasions. With its combination of rich chocolate and aromatic coffee, this cake is sure to be a hit with anyone who loves sophisticated desserts.