📝 About This Recipe
A masterpiece of French patisserie, the Opera Cake is a sophisticated harmony of almond sponge, rich coffee buttercream, and silky chocolate ganache. Legend has it that it was named after the Palais Garnier, reflecting the elegance of the opera house in its perfectly level, layered architecture. Each bite delivers a luxurious melt-in-your-mouth experience where the boldness of espresso meets the indulgence of dark chocolate.
🥗 Ingredients
Joconde Sponge (Almond Cake)
- 1 1/2 cups Almond flour (finely ground and sifted)
- 1 1/4 cups Confectioners' sugar (sifted)
- 4 Large eggs (at room temperature)
- 4 Egg whites (at room temperature)
- 2 tablespoons Granulated sugar
- 1/4 cup All-purpose flour (sifted)
- 2 tablespoons Unsalted butter (melted and cooled)
Coffee Syrup
- 1/2 cup Water
- 1/3 cup Granulated sugar
- 1 1/2 tablespoons Instant espresso powder
Coffee French Buttercream
- 3/4 cup Granulated sugar
- 1/4 cup Water
- 3 Egg yolks (large)
- 1 cup Unsalted butter (softened and cubed)
- 1 tablespoon Instant espresso powder (dissolved in 1 tsp hot water)
Chocolate Ganache & Glaze
- 6 ounces Dark chocolate (60-70% cacao, finely chopped)
- 1/2 cup Heavy cream
- 1 tablespoon Vegetable oil (for the final glaze shine)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a 12x17 inch rimmed baking sheet with parchment paper and grease it lightly.
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2
For the Joconde: Beat almond flour, confectioners' sugar, and whole eggs for 5 minutes until light and voluminous. Fold in the all-purpose flour gently.
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3
In a separate bowl, whip egg whites and granulated sugar to stiff peaks. Fold one-third of the meringue into the almond batter, then gently fold in the rest followed by the melted butter.
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4
Spread the batter evenly onto the prepared sheet. Bake for 8-10 minutes until springy to the touch. Let cool, then cut into three equal rectangles.
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5
Prepare the coffee syrup by simmering water and sugar until dissolved; stir in the espresso powder and set aside to cool.
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6
For the buttercream: Boil sugar and water to 240°F (soft-ball stage). Slowly pour the hot syrup into beaten egg yolks while whisking constantly. Continue whisking until the bowl is cool to the touch.
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7
Gradually add softened butter to the yolk mixture, whisking until smooth and fluffy. Stir in the coffee concentrate.
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8
For the ganache: Heat heavy cream until simmering, pour over chopped chocolate, let sit for 2 minutes, then stir until glossy.
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9
Assembly: Place one cake layer down and brush generously with coffee syrup. Spread half of the coffee buttercream in an even layer.
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10
Place the second cake layer on top, soak with syrup, and spread a thin layer of ganache (reserve some for the glaze). Add the final cake layer and soak with remaining syrup.
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11
Spread the remaining buttercream over the top layer, smoothing it perfectly flat with an offset spatula. Chill for at least 1 hour.
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12
Melt the remaining ganache with the vegetable oil to create a fluid glaze. Pour over the chilled cake, tilting to cover the top smoothly. Chill for 2 hours before trimming the edges with a hot knife to reveal the clean layers.
💡 Chef's Tips
Use a thermometer for the buttercream syrup; reaching exactly 240°F ensures the perfect texture. Always trim the edges of the cake after it is fully chilled to achieve those iconic, sharp professional layers. For the cleanest cuts, dip your knife in hot water and wipe it dry between every single slice. If your buttercream curdles, keep whisking; the temperature adjustment usually fixes it as the butter emulsifies. Ensure the coffee syrup is fully cooled before soaking the sponge to prevent the cake from becoming mushy.
🍽️ Serving Suggestions
Serve with a small dollop of lightly sweetened Chantilly cream on the side. Pair with a glass of chilled Champagne or a dark roast Espresso. Garnish each slice with a small piece of edible 24k gold leaf for a truly operatic presentation. Accompany with fresh raspberries to provide a tart contrast to the rich chocolate and coffee flavors.