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There’s nothing quite like an elegant Opera Cake to end a meal. With layers of moist almond sponge, rich coffee buttercream, and smooth chocolate ganache, this cake is as delicious as it is beautiful.
What Is Opera Cake?
Opera Cake is a luxurious French dessert that layers almond sponge cake, rich coffee syrup, creamy coffee buttercream, and decadent chocolate ganache. Each bite mixes delicious flavors and textures, making this dessert both fancy and rich. Perfect for special occasions, this elegant cake will impress your guests and leave them craving more.
Ingredients You’ll Need
- Almond Meal: This gives the cake a nutty flavor and light texture. If you don’t have almond meal, you can use finely ground almonds or hazelnuts.
- Powdered Sugar: Sweetens the cake and helps achieve a smooth batter. It blends easily for a lump-free mixture.
- Eggs and Egg Whites: Provide structure and volume. Beating the whites separately makes the cake light and airy.
- Granulated Sugar: Stabilizes the egg whites when you beat them to stiff peaks, giving the cake its lift.
- All-Purpose Flour: Adds body and structure to the cake. Use a gluten-free flour blend if you need a gluten-free option.
- Unsalted Butter: Adds richness and moisture. Melt the butter for easy mixing into the batter.
- Granulated Sugar: Sweetens the syrup perfectly.
- Instant Coffee Powder: Infuses the syrup with a strong coffee flavor. Use espresso powder for an even bolder taste. You’ll also need some water to make the syrup.
- Unsalted Butter: Forms the base of the buttercream, making it rich and creamy.
- Powdered Sugar: Sweetens and thickens the buttercream.
- Instant Coffee: Dissolve in hot water to give the buttercream its coffee flavor. Use espresso powder if you want a stronger coffee taste.
- Bittersweet Chocolate: Creates a shiny, rich topping. Use dark chocolate if you prefer it.
- Heavy Cream: Makes the glaze smooth and easy to spread.
Preheat your oven to 425°F (220°C). Line a 15×10-inch baking sheet with parchment paper. In a bowl, mix ¾ cup almond meal and ⅔ cup powdered sugar. Add 3 large eggs and beat until the mixture is light and fluffy.
In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff peaks form. Gently fold the egg whites into the almond mixture. Then, fold in ½ cup all-purpose flour and 3 tablespoons melted unsalted butter.
Spread the batter onto the prepared baking sheet with a spatula. Transfer the baking sheet to the oven and bake for about 12-15 minutes. Let cool.
Combine ½ cup water, ⅓ cup granulated sugar, and 2 tablespoons instant coffee powder in a saucepan. Bring to a boil, then remove from heat and let cool. Tip: Letting the syrup cool completely prevents it from making the cake layers too soggy.
Heat 1 cup heavy cream in a saucepan until it begins to simmer. Pour over 8 ounces chopped bittersweet chocolate and let sit for a minute, then stir until smooth. Let the ganache cool to room temperature. Tip: Allowing the ganache to cool ensures it spreads evenly without melting the buttercream.
Beat 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy. Add 2 tablespoons instant coffee dissolved in 1 tablespoon hot water and beat until well combined. Tip: Beating the butter and sugar until fluffy creates a smooth, creamy buttercream.
Cut the cooled almond sponge cake into three equal rectangles. Place one layer on your serving platter and brush generously with coffee syrup. Spread half of the coffee buttercream over the first layer.
Place the second cake layer on top, brush with coffee syrup, and spread the chocolate ganache over it. Add the final layer of sponge cake, brush with syrup, and spread the remaining coffee buttercream on top. Refrigerate for an hour to set.
Heat ½ cup heavy cream and pour over 6 ounces chopped bittersweet chocolate. Let sit for a minute, then stir until smooth. Spread the glaze over the top of the chilled cake. Refrigerate the cake again until the glaze is set. Trim the edges of the cake for a clean, professional look, then finally slice and serve.
Frequently Asked Questions
How do I store leftovers?
Store any leftover Opera Cake in an airtight container in the refrigerator for up to 3 days. The cake keeps well and the flavors even develop more over time.
Can I freeze Opera Cake?
Yes, you can freeze Opera Cake. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I make the components ahead of time?
Absolutely! You can prepare the almond sponge cake, coffee syrup, and coffee buttercream a day in advance. Store them separately in the refrigerator and assemble the cake when you’re ready.
What can I use if I don’t have almond meal?
If you don’t have almond meal, you can use finely ground almonds or hazelnuts. Just make sure they are ground to a fine consistency to blend smoothly into the batter.
More Delicious Cake Recipes
- Red Velvet Cake
- New York Cheesecake
- Harvey Wallbanger Cake
- Basque Cheesecake
- Strawberry Cake
- Flan Recipe
Opera Cake
Ingredients
For the Almond Sponge Cake
- ¾ cup almond meal
- ⅔ cup powdered sugar
- 3 large eggs
- 3 large egg whites
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter melted
For the Coffee Syrup:
- ½ cup water
- ⅓ cup granulated sugar
- 2 tablespoons instant coffee powder
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces bittersweet chocolate chopped
For the Coffee Buttercream
- 1 cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons instant cofee dissolved in 1 tablespoon hot water
For the Chocolate Glaze:
- 6 ounces bittersweet chocolate chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 425°F (220°C). Line a 15×10-inch baking sheet with parchment paper.
- In a bowl, mix almond meal and powdered sugar. Add whole eggs and beat until light and fluffy. In a separate bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Fold egg whites into almond mixture. Gently fold in flour and melted butter. Spread the batter onto the prepared baking sheet and bake for about 12-15 minutes. Let cool.
- Combine water, sugar, and coffee powder in a saucepan. Bring to a boil, then remove from heat and let cool.
- Heat the cream in a saucepan until it begins to simmer. Pour over the chopped chocolate and let sit for a minute, then stir until smooth. Let cool to room temperature.
- Beat the butter and powdered sugar until light and fluffy. Add the dissolved coffee and beat until well combined.
- Cut the sponge cake into three equal rectangles. Place one layer on your serving platter and brush generously with coffee syrup. Spread half of the coffee buttercream over the first layer. Place the second cake layer on top. Brush with coffee syrup and spread the chocolate ganache over it. Add the final layer of sponge cake, brush with syrup, and spread the remaining coffee buttercream on top. Refrigerate for an hour to set.
- Heat the cream and pour over the chopped chocolate. Let sit for a minute, then stir until smooth. Spread the glaze over the top of the chilled cake. Refrigerate the cake again until the glaze is set.
- Trim the edges of the cake for a clean, professional look. Slice and serve the Opera Cake chilled.
Tips & Notes:
- Use finely ground almonds or hazelnuts if you don’t have almond meal.
- Allow the coffee syrup to cool completely before brushing it on the cake layers to avoid sogginess.
- Chill the cake after assembling to help the layers set and make it easier to apply the glaze.
- Wrap leftover slices tightly in plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to 2 months.
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