Name: Opera Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: French
Ingredients: 5 eggs, room temperature; 5 oz (140g) ground almonds (almond flour); 5 oz (140g) powdered sugar; 1/4 cup (30g) flour; 2 tbsp (30g) butter, melted; 8 oz (225g) dark chocolate, chopped; 1/2 cup (120ml) heavy cream; 1 tbsp coffee liqueur, optional; 1 cup (225g) unsalted butter, softened; 2 cups (240g) powdered sugar; 1/4 cup (60ml) brewed coffee, cooled; Chocolate glaze for decoration; Additional coffee syrup or brewed coffee to soak

Jump to Recipe

If you’ve ever wanted to bring a touch of Parisian patisserie magic to your kitchen, Opera Cake is the showstopping dessert that delivers on all fronts: delicate almond sponge, silky coffee buttercream, and glossy chocolate ganache, all layered into a decadent symphony. This iconic French treat is famous for its meticulous layers and deep, bittersweet flavors, making it a true labor of love worth every delicious step. Whether you’re baking for a celebration or treating yourself to an afternoon indulgence, Opera Cake is a masterpiece that always impresses.

Ingredients You’ll Need

While Opera Cake looks impressive, its ingredients are wonderfully straightforward—a handful of classic pantry staples transformed by careful technique. Each component, from the nutty sponge to the rich chocolate, plays a crucial role in shaping the flavor, aroma, and luxurious mouthfeel of this legendary treat.

Eggs (5, room temperature): These give the Joconde sponge its airy lift and beautiful golden hue.
Ground almonds (5 oz / 140g, almond flour): The star of the Joconde, lending a subtle nuttiness and authentic moisture.
Powdered sugar (5 oz / 140g for sponge, 2 cups / 240g for buttercream): Powdered sugar dissolves seamlessly, providing sweetness and a fine crumb.
Flour (1/4 cup / 30g): All-purpose flour gives structure without overwhelming the delicate almond flavor.
Butter (2 tbsp / 30g, melted, plus 1 cup / 225g unsalted, softened for buttercream): Melted for a tender sponge, creamed for a lusciously smooth buttercream.
Dark chocolate (8 oz / 225g, chopped): Choose quality chocolate for a silky ganache with robust flavor.
Heavy cream (half cup / 120ml): This brings richness and shine to the ganache.
Coffee liqueur (1 tbsp, optional): For an extra whisper of grown-up depth in your ganache.
Brewed coffee (1/4 cup / 60ml for buttercream, plus extra for soaking): Deepens the cake’s flavor and keeps each layer wonderfully moist.
Chocolate glaze: For that glossy, picture-perfect finish atop your Opera Cake.
Additional coffee syrup or brewed coffee: Essential for soaking the sponge and amplifying the signature Opera Cake experience.

How to Make Opera Cake

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper—this extra step ensures your delicate Joconde sponge releases easily and stays intact for those gorgeous layers later on.

Step 2: Make the Joconde Almond Sponge

In a large bowl, beat the eggs together with the powdered sugar until the mixture is pale and thick. This step is key for a light, airy sponge. Gently fold in the ground almonds and flour, being careful not to deflate that precious air. Finally, stir in the melted butter for a subtle richness that ties everything together.

Step 3: Bake and Cool the Sponge

Spread the Joconde batter evenly across your prepared baking sheet. Bake for 8 to 10 minutes—just until it turns a light golden color and springs back gently when pressed. Let it cool completely on a wire rack before you carefully slice it into thin, even layers. The aroma alone at this point is utterly heavenly!

Step 4: Craft the Coffee Ganache

For a ganache worthy of a Parisian bakery, heat your heavy cream until just boiling, then pour it over your chopped dark chocolate. Let it sit undisturbed to melt, then whisk until smooth, glossy, and luscious. Stir in the coffee liqueur if you desire an extra note of sophistication.

Step 5: Whip Up Coffee Buttercream

In a clean bowl, beat the softened butter until fluffy and almost white in color. Gradually add in powdered sugar and your cooled brewed coffee, beating well after each addition. The result should be creamy, smooth, and richly coffee-infused—utterly divine sandwiched between cake layers!

Step 6: Assemble the Opera Cake

This is where the magic happens! Set your first Joconde sponge layer inside a rectangular mold. Brush generously with brewed coffee or coffee syrup to infuse flavor and moisture. Spread a thin, smooth layer of ganache, followed by buttercream. Repeat these layers—sponge, soak, ganache, buttercream—until all components are used up and your mold is full of decadent stripes.

Step 7: Finish with Chocolate Glaze and Chill

Pour a shiny chocolate glaze over the top, smoothing to the edges for that classic Opera Cake finish. Chill the assembled cake in the refrigerator for several hours. This sets the layers beautifully and makes slicing a clean, satisfying affair.

How to Serve Opera Cake

Garnishes

The traditional Opera Cake glistens with a sleek chocolate glaze, but you can add a gold leaf accent, tempered chocolate shards, or a sprinkle of finely ground espresso for a luxurious touch. Even a few chocolate-covered coffee beans make a stunning, delicious garnish that hints at the flavors within.

Side Dishes

Serve Opera Cake with a cup of robust coffee or espresso to enhance its grown-up flavors. If you prefer something lighter, a dollop of unsweetened whipped cream on the side cuts the richness, or a simple fruit compote offers a refreshing contrast.

Creative Ways to Present

For special occasions, cut Opera Cake into elegant rectangles and arrange on a chic platter, or stack mini cakes for a personalized dessert. Tiny flags, piped chocolate flourishes, or edible flowers can make each piece feel like a work of art—perfect for impressing guests or treating yourself.

Make Ahead and Storage

Storing Leftovers

Store leftover Opera Cake in an airtight container in the refrigerator. The flavors often deepen after a day, so you may find the cake even tastier on day two. Keep it chilled so the buttercream and ganache stay firm and fresh.

Freezing

For longer storage, Opera Cake freezes beautifully. Slice into desired portions, wrap snugly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge for best texture and flavor retention.

Reheating

Opera Cake is best enjoyed chilled or at room temperature. Remove from the fridge about 30 minutes before serving to let the flavors bloom and the textures soften just slightly. Avoid microwaving, as it will melt the layers.

FAQs

Can I make Opera Cake without coffee liqueur?

Absolutely! The coffee liqueur is entirely optional; brewed coffee alone provides plenty of taste and aroma. If you’re baking for kids or skipping alcohol, feel free to leave it out.

What can I use if I don’t have almond flour?

Almond flour gives Opera Cake its signature flavor and moist texture, but you can use finely ground blanched almonds if needed. Avoid regular flour for this step, as it won’t yield the same results.

How thin should I slice the sponge layers?

For that classic Opera Cake look, aim for layers about 1/4 inch thick. Be patient and use a long, sharp knife to get even slices for perfect assembly.

Why is my buttercream grainy?

This often happens if the butter or coffee is too cold, or if the sugar isn’t incorporated smoothly. Always beat the butter thoroughly and add sugar gradually to achieve a velvety buttercream.

Can I make Opera Cake in advance for a party?

Yes! Opera Cake can be made a day or two ahead, and it even tastes better as the flavors meld. Just keep it refrigerated until ready to serve and add garnishes just before slicing.

Final Thoughts

Opera Cake might look ambitious, but with patience and a bit of creativity, you’ll enjoy every step and savor every bite of this luxurious dessert. Give it a try—you deserve to experience the irresistible magic of homemade Opera Cake!

Opera Cake Recipe

★★★★★

5.1 from 23 reviews

Author: Lila
Total Time: 4 hours 40 minutes
Yield: 1 Opera Cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the exquisite layers of Joconde almond sponge cake, rich coffee ganache, and creamy coffee buttercream in this decadent Opera Cake recipe. Impress your guests with this sophisticated dessert that is sure to be a showstopper at any gathering.

Instructions

Create the Joconde: In a large bowl, beat the eggs with powdered sugar until thin and pale. Mix in the regular flour and almond flour. Gently stir in the melted butter until well blended.
Distribute the Joconde batter: Evenly spread the batter on a parchment-lined baking sheet. Bake for 8-10 minutes at 425°F (220°C) until lightly golden. Cool before cutting into layers.
Coffee Ganache: Heat the heavy cream until boiling. Pour over the chopped chocolate in a bowl. Let sit to melt, then stir until smooth. Add coffee liqueur if desired.
Coffee Buttercream: Beat softened butter until creamy. Gradually add powdered sugar and brewed coffee, mixing until smooth and fluffy.
Assemble the Opera Cake: Layer the Joconde in a rectangular mold, soaking each layer with coffee syrup. Spread ganache and buttercream between layers. Repeat until the mold is filled. Top with chocolate glaze.
Chill: Refrigerate the cake for several hours before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: French