Name: Opera Cake
Prep time: 2 h
Cook time: 30 min
Total time: PT-486227H35M32S
Cuisine: French
Ingredients: 1/2 cup almond flour (finely ground) 1/4 cup all-purpose flour 1/4 cup powdered sugar 3 large eggs, separated 2 tablespoons unsalted butter, melted 2 tablespoons honey 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup granulated sugar (for egg whites) 1/4 cup strong brewed coffee 1/4 cup granulated sugar (for coffee syrup) 1 tablespoon coffee liqueur (optional) 1/2 cup unsalted butter (for buttercream) 1 cup powdered sugar (for buttercream) 2 tablespoons strong brewed coffee (cooled) 1 teaspoon vanilla extract (for buttercream) 1/4 teaspoon salt (for buttercream) 1/2 cup heavy cream (for ganache) 6 oz dark chocolate (at least 60% cocoa), chopped 1 tablespoon unsalted butter (for ganache) Gold leaf, chocolate shavings, or a dusting of cocoa powder (for decoration, optional)

Why You’ll Love This Recipe

Opera Cake is a masterpiece in both flavor and presentation. The delicate almond sponge provides a soft, moist base, while the coffee syrup and buttercream add layers of bold flavor. The dark chocolate ganache gives the cake a glossy, luxurious finish that contrasts beautifully with the lighter layers. Whether you’re a coffee lover, a chocolate enthusiast, or someone who enjoys layered desserts, Opera Cake will surely impress with its complexity and depth of flavor. While it may require some patience to make, the result is well worth the effort, offering a show-stopping dessert that’s perfect for celebrations or any occasion that calls for something extraordinary.

Ingredients

For the Joconde (almond sponge cake):

1/2 cup almond flour (finely ground)
1/4 cup all-purpose flour
1/4 cup powdered sugar
3 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup granulated sugar (for egg whites)

For the coffee syrup:

1/4 cup strong brewed coffee
1/4 cup granulated sugar
1 tablespoon coffee liqueur (optional)

For the coffee buttercream:

1/2 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons strong brewed coffee (cooled)
1 teaspoon vanilla extract
1/4 teaspoon salt

For the chocolate ganache:

1/2 cup heavy cream
6 oz dark chocolate (at least 60% cocoa), chopped
1 tablespoon unsalted butter

For decoration (optional):

Gold leaf, chocolate shavings, or a dusting of cocoa powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Joconde (almond sponge cake):

Preheat your oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper.
In a medium bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt. Set aside.
In a separate bowl, beat the egg yolks with honey and vanilla extract until pale and thick, about 3-4 minutes. Add the melted butter and mix to combine.
In a clean bowl, beat the egg whites with granulated sugar until stiff peaks form. Gently fold the egg whites into the yolk mixture, being careful not to deflate them.
Sift the dry ingredients into the egg mixture and fold gently until well combined. Spread the batter evenly in the prepared baking pan and bake for 10-12 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, trim the edges and cut the cake into three even horizontal layers.

2. Make the coffee syrup:

In a small saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, bring to a simmer and cook for 2-3 minutes. Remove from heat and stir in the coffee liqueur (if using). Set aside to cool.

3. Make the coffee buttercream:

In a mixing bowl, beat the softened butter with powdered sugar until smooth and fluffy.
Add the cooled brewed coffee, vanilla extract, and salt, and continue to beat until the mixture is light and creamy. Set aside.

4. Make the chocolate ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
Stir in the butter until fully incorporated, then allow the ganache to cool slightly to a pourable consistency.

5. Assemble the Opera Cake:

Place one layer of the Joconde on a serving platter. Brush the top with a generous amount of coffee syrup.
Spread a layer of coffee buttercream evenly over the cake. Place the second layer of Joconde on top and repeat the process—brushing with coffee syrup and spreading with coffee buttercream.
For the third layer, brush with the coffee syrup, but instead of buttercream, pour the chocolate ganache over the top. Spread it evenly to cover the entire surface.
Refrigerate the cake for at least 2 hours to allow the layers to set and the flavors to meld.

6. Decorate (optional):

Once the cake is chilled, decorate with a dusting of cocoa powder, chocolate shavings, or even gold leaf for a truly luxurious finish.

7. Serve:

Slice the Opera Cake into neat rectangles or squares to showcase the beautiful layers. Serve chilled and enjoy the complex, rich flavors of this elegant dessert.

Servings and Timing

Servings: 10-12 slices

Total time: 4-5 hours (including chilling time)

Variations

Fruit-flavored Opera Cake: Instead of coffee, use fruit puree, such as raspberry or orange, to infuse the buttercream and syrup for a fruity twist on the classic.
Gluten-Free Opera Cake: Substitute the all-purpose flour with a gluten-free flour blend and make sure the almond flour is gluten-free.
Nut-Free Opera Cake: You can omit the almond flour in the cake and replace it with more all-purpose flour for a nut-free version, although the flavor will differ slightly.

Storage/Reheating

Storage: Opera Cake should be stored in the refrigerator, as it contains buttercream and ganache. It will stay fresh for up to 3 days.

Reheating: Opera Cake is best served chilled, but if you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving.

FAQs

1. Can I make Opera Cake ahead of time?

Yes, Opera Cake actually benefits from being made ahead of time. Allowing it to sit in the refrigerator overnight will allow the flavors to develop and the layers to set properly.

2. Can I freeze Opera Cake?

While it’s best served fresh, you can freeze the cake before adding the ganache. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 1 month. Thaw it in the refrigerator and add the ganache just before serving.

3. Can I make a larger Opera Cake?

Yes, you can double the recipe to make a larger Opera Cake. Use a larger baking pan and adjust the baking time accordingly.

4. Can I make the buttercream without coffee?

Yes, you can make a vanilla or chocolate buttercream instead of the coffee-flavored buttercream. Simply omit the coffee and replace it with an equal amount of vanilla extract or cocoa powder for a chocolate variation.

5. Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, you can use milk chocolate for a sweeter ganache. Just keep in mind that it will alter the flavor profile, making it less rich than using dark chocolate.

6. How do I get neat slices of Opera Cake?

To get neat slices, make sure the cake is well-chilled before cutting. Use a sharp knife and wipe it clean between each slice for a smooth, professional look.

7. Can I make Opera Cake without coffee?

Yes, you can substitute the coffee components (syrup and buttercream) with a different flavor, like caramel or fruit puree. You can also use chocolate ganache for a chocolate-flavored version.

8. Can I skip the buttercream and just use ganache?

While traditional Opera Cake includes both coffee buttercream and ganache, you can make a simplified version using only ganache for the layers. However, this will change the texture and flavor profile.

9. Can I add alcohol to Opera Cake?

Yes, you can add a splash of liqueur like Grand Marnier, Kahlúa, or rum to the coffee syrup for extra flavor depth. Just be sure to use it sparingly.

10. Why does my Opera Cake taste too sweet?

Opera Cake can be sweet, but the bitterness of the coffee and dark chocolate should balance the sweetness. If you find it too sweet, try reducing the sugar in the buttercream or using a darker chocolate for the ganache.

Conclusion

Opera Cake is a show-stopping dessert that’s sure to impress with its layers of decadent flavors and luxurious textures. The rich coffee buttercream, smooth chocolate ganache, and light almond cake create a perfectly balanced treat that’s ideal for celebrations or whenever you want to indulge in something special. Although it requires a little time and effort, the result is well worth it, making Opera Cake a dessert that’s both visually stunning and incredibly satisfying. Enjoy every slice of this elegant French masterpiece!