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–+ servings
Classic Opera Cake

Classic Opera Cake

Discover the art of making a Classic Opera Cake at home with this detailed recipe. Impress guests with its rich, layered flavors.
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Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Chilling Time 4 hours
Total Time 5 hours 38 minutes
Servings: 8 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g Powdered Sugar
  • 100 g Almond Flour
  • 150 g Whole Eggs (about 3 large)
  • 140 g Egg Whites (from about 4-5 large eggs)
  • 70 g Granulated Sugar
  • 35 g All-Purpose Flour
  • 15 g Melted Butter, cooled slightly
  • 35 g Ground Coffee (for syrup)
  • 340 g Water (for syrup)
  • 70 g Granulated Sugar (for syrup)
  • 100 g Cognac (or strong brewed coffee for alcohol-free)
  • 35 g Dark Chocolate (for sponge cake)
  • 7 g Neutral Oil (for sponge)
  • 150 g Milk (for buttercream)
  • 20 g Ground Coffee (for buttercream)
  • 70 g Granulated Sugar (for buttercream)
  • 70 g Egg Yolks (from about 4 large eggs for buttercream)
  • 226 g Unsalted Butter, softened completely
  • 300 g Dark Chocolate (for ganache)
  • 300 g Heavy Cream (for ganache)
  • 170 g Dark Chocolate (for glaze)
  • 30 g Neutral Oil (for glaze)
  • 35 g Dark Chocolate, melted (for decoration) Optional for drawing

Equipment

  • Kitchen Scale
  • Two Half-Sheet Pans (18"x13")
  • Parchment Paper
  • Stand Mixer or Hand Mixer
  • Saucepan and Heatproof Bowls

Method
 

  1. Make the Biscuit Joconde batter and bake on two parchment-lined sheet pans at 410°F (210°C) for 6-7 minutes. Cool and cut into four layers.
  2. Melt 35g of dark chocolate with 7g of oil; spread a thin layer on one sponge layer and refrigerate until set.
  3. Brew coffee syrup by simmering water and sugar, steeping coffee, straining it, and adding cognac.
  4. Make coffee buttercream by steeping coffee in warm milk, mixing with yolks and sugar, and whipping with softened butter.
  5. Prepare ganache by melting chocolate and pouring hot cream over it, mixing until smooth.
  6. Assemble the cake with layers of sponge, coffee syrup, ganache, and buttercream, then refrigerate to set.
  7. Pour chocolate glaze over the chilled cake, smoothing it to cover the top and sides.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Precision is key, so bring a scale into play for accurate measurements. The optional decorations can elevate presentation; use them as you prefer to personalize your cake. This cake can last up to 5 days in the fridge, and the flavors deepen as it sits! Avoid freezing for the best texture.
Tried this recipe?Let us know how it was!