Description
Opera Cake is a classic French dessert made with layers of almond sponge cake, coffee buttercream, chocolate ganache, and a shiny chocolate glaze.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large eggs, room temperature
- 3 large egg whites
- 2 tbsp granulated sugar
- ½ cup all-purpose flour
- ½ cup strong brewed coffee
- 2 tbsp granulated sugar (for syrup)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar (for buttercream)
- 2 tbsp strong brewed coffee, cooled (for buttercream)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- ½ cup dark chocolate chips (for glaze)
- 2 tbsp coconut oil (for glaze)
Instructions
- Make the Joconde Sponge: Preheat your oven to 400°F (200°C). Line two 9×13-inch baking sheets with parchment paper. In a large bowl, whisk together almond flour, powdered sugar, and whole eggs until light and fluffy. In a separate bowl, whip egg whites with granulated sugar until soft peaks form. Gently fold the egg whites into the almond mixture, taking care not to deflate the batter. Sift the all-purpose flour over the batter and fold it in until just combined. Divide the batter evenly between the prepared pans and spread it out with a spatula. Bake for 8–10 minutes or until golden and springy to the touch. Let cool completely.
- Prepare the Coffee Syrup: Combine brewed coffee and sugar in a small saucepan. Heat over medium until the sugar dissolves, then set aside to cool.
- Make the Coffee Buttercream: Beat softened butter until light and creamy. Gradually add powdered sugar, continuing to beat until smooth. Mix in the cooled coffee, a tablespoon at a time, until the buttercream reaches your desired consistency.
- Prepare the Chocolate Ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
- Assemble the Cake: Trim the sponge layers to fit a rectangular cake mold or simply stack them evenly. Place the first layer on a serving tray and brush generously with coffee syrup. Spread a thin layer of coffee buttercream over the sponge. Add the second layer of sponge, brush with syrup, and top with chocolate ganache. Repeat with the third sponge layer, syrup, and buttercream. Chill the cake for at least 30 minutes to firm up the layers.
- Add the Glaze: Melt dark chocolate chips and coconut oil together until smooth. Pour the glaze over the chilled cake, spreading evenly with a spatula. Let the glaze set before slicing into the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- This cake can be made a day in advance for improved flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg