Classic Opera Cake with Rich Chocolate and Coffee Layers

The Opera Cake stands as a masterpiece of French patisserie, combining delicate layers of almond sponge cake soaked in coffee syrup, smooth coffee buttercream, and rich chocolate ganache. Each slice reveals stunning layers that create a symphony of flavors, making it the perfect dessert for special occasions.

Ingredients

Almond Joconde Sponge

• 6 large eggs, separated
• 150g ground almonds
• 150g powdered sugar
• 40g all-purpose flour
• 3 tablespoons unsalted butter, melted
• 3 egg whites (additional)
• 30g granulated sugar

Coffee Syrup

• 120ml strong brewed coffee
• 100g granulated sugar
• 60ml water

Coffee Buttercream

• 250g unsalted butter, softened
• 500g powdered sugar
• 3 tablespoons strong brewed coffee
• 1 teaspoon alcohol free vanilla extract

Chocolate Ganache

• 200g dark chocolate (70% cocoa)
• 200ml heavy cream
• 1 tablespoon unsalted butter

Chocolate Glaze

• 150g dark chocolate
• 2 tablespoons neutral oil

Instructions

For the Joconde Sponge

1. Preheat oven to 425°F (220°C). Line three 9×13 inch baking pans with parchment paper.
2. Beat egg yolks with ground almonds and powdered sugar until pale and fluffy.
3. Fold in flour gently.
4. In a separate bowl, whip all egg whites until foamy. Gradually add granulated sugar, beating until stiff peaks form.
5. Fold egg whites into almond mixture in three additions.
6. Fold in melted butter carefully.
7. Divide batter between prepared pans.
8. Bake for 5-7 minutes until light golden. Cool completely.

For Coffee Syrup

1. Combine sugar and water in a saucepan.
2. Bring to boil, stirring until sugar dissolves.
3. Remove from heat, stir in coffee.
4. Cool completely.

For Coffee Buttercream

1. Beat butter until creamy and pale.
2. Gradually add powdered sugar.
3. Add coffee and vanilla extract.
4. Beat until smooth and fluffy.

For Chocolate Ganache

1. Chop chocolate finely.
2. Heat cream until just simmering.
3. Pour over chocolate, let stand 1 minute.
4. Stir until smooth.
5. Add butter, stir until melted.
6. Cool until spreadable.

Assembly

1. Place first cake layer on serving board.
2. Brush generously with coffee syrup.
3. Spread with coffee buttercream.
4. Add second cake layer, repeat syrup and buttercream.
5. Add final cake layer, brush with syrup.
6. Spread with chocolate ganache.
7. Refrigerate until set.
8. Pour chocolate glaze over top.
9. Write “OPERA CAKE” with melted chocolate.
10. Chill until set.

Storage and Serving

Store the Opera Cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving to allow the buttercream to soften slightly.

Tips for Success

• Ensure all ingredients are at room temperature before starting
• Use a serrated knife for clean cuts
• Chill the cake between layers for easier assembly
• Keep layers even for professional presentation
• Use a ruler to mark cutting guidelines

Recipe Notes

All ingredients used in this recipe are halal-friendly. However, feel free to adjust the ingredients according to your dietary preferences and needs.