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Homemade Opera Cake Recipe

Opera Cake
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Opera Cake is a classic French dessert, known for its elegant layers of almond sponge cake (Joconde), coffee syrup, coffee buttercream, and chocolate ganache. It’s a rich and sophisticated treat.

Ingredients

Scale
  • For the Joconde Sponge:
    • 6 large eggs
    • 6 large egg whites
    • 1.5 cups almond flour
    • 1.5 cups powdered sugar
    • 1/4 cup granulated sugar
    • 1/4 cup unsalted butter, melted
    • 1/4 cup all-purpose flour
  • For the Coffee Syrup:
    • 1 cup water
    • 1 cup granulated sugar
    • 1/4 cup instant espresso powder
  • For the Coffee Buttercream:
    • 4 large egg yolks
    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 1 cup unsalted butter, softened
    • 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
  • For the Chocolate Ganache:
    • 1 cup heavy cream
    • 8 ounces dark chocolate, finely chopped
  • For the Chocolate Glaze:
    • 1/2 cup heavy cream
    • 1/4 cup granulated sugar
    • 2 tablespoons water
    • 2 ounces dark chocolate, finely chopped
    • 1 tablespoon unsalted butter

Instructions

  1. Prepare the Joconde Sponge: Preheat oven to 400°F (200°C). Line a baking sheet 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 stiff peaks form. Gently fold the egg white mixture into the almond mixture. Fold in the melted butter and all-purpose flour. Spread the batter evenly onto the prepared baking sheet. Bake for 8-10 minutes, or until golden brown and springy to the touch. Let cool completely, then cut into three equal rectangles.
  2. Prepare the Coffee Syrup: In a small saucepan, combine water, granulated sugar, and instant espresso powder. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool.
  3. Prepare the Coffee Buttercream: In a heatproof bowl, whisk egg yolks. In a small saucepan, combine granulated sugar and water. Bring to a boil and cook until the syrup reaches 240°F (115°C). Slowly pour the hot syrup into the egg yolks while whisking continuously. Continue whisking until the mixture is thick and pale. Gradually add the softened butter, piece by piece, whisking until smooth. Stir in the dissolved espresso powder.
  4. Prepare the Chocolate Ganache: In a small saucepan, heat heavy cream until simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth.
  5. Prepare the Chocolate Glaze: In a small saucepan, combine heavy cream, granulated sugar, and water. Bring to a boil. Remove from heat and pour over the chopped dark chocolate. Let sit for 5 minutes, then whisk until smooth. Stir in the butter until melted.
  6. Assemble the cake: Place one layer of Joconde sponge on a serving plate or board. Brush generously with coffee syrup. Spread half of the coffee buttercream evenly over the sponge. Top with another sponge layer, brush with coffee syrup, and spread with the chocolate ganache. Place the final sponge layer on top, brush with coffee syrup, and spread the remaining coffee buttercream. Chill the cake for at least 30 minutes.
  7. Pour the chocolate glaze over the chilled cake, spreading it evenly to cover the top and sides. Chill again for at least 2 hours, or until the glaze is set. Decorate as desired.

Notes

  • Ensure all ingredients for the buttercream are at room temperature for a smooth consistency.
  • Chill the cake thoroughly between layers and before glazing for best results.
  • You can use a ruler to help cut the sponge cake into even rectangles.

Nutrition

Find it online: https://kitchenvan.com/opera-cake-recipe/