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Homemade Opera Cake photo

Opera Cake

This Opera Cake is a French pastry masterpiece! Layers of almond sponge, rich coffee buttercream, and dark chocolate ganache create an irresistible treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 1/4 cups almond flour For a moist and flavorful cake base.
  • 1/4 cup all-purpose flour Helps to bind the ingredients together.
  • 1 cup powdered sugar Sweetens the buttercream and adds a silky texture.
  • 2 tablespoons butter melted
  • 5 large eggs Essential for structure and richness.
  • 5 large egg whites Helps lighten the batter.
  • 1/4 teaspoon salt Enhances the flavors.
  • 2 tablespoons sugar Sweetens the meringue.
  • 1 1/2 teaspoons espresso powder For a robust coffee flavor.
  • 1 1/2 tablespoons milk room temperature
  • 1 cup butter softened, creates a creamy and rich buttercream.
  • 3 1/2 cups powdered sugar For the buttercream frosting.
  • 2 teaspoons vanilla extract Adds depth of flavor.
For the Syrup:
  • 2/3 cup water Used for the syrup.
  • 1/2 cup sugar Sweetens the syrup.
  • 3 teaspoons instant coffee Enhances the coffee flavor.
  • 1/4 cup Cointreau (optional) adds a citrusy note.
For the Ganache:
  • 1 cup chocolate chopped, for the ganache.
  • 3/4 cup heavy cream Creates a rich ganache.
For the Glaze:
  • 2/3 cup chocolate for the glaze.
  • 2 tablespoons coconut oil adds shine to the glaze.

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Baking Sheets
  • Parchment Paper
  • Double boiler or microwave-safe bowl
  • Cooling rack
  • Sharp Knife
  • Pastry Brush
  • Offset Spatula

Method
 

Opera Cake Cooking Guide
  1. Step 1: Prepare the Cake Layers - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a bowl, combine almond flour, all-purpose flour, and powdered sugar. In another bowl, whisk together the eggs, egg whites, salt, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until lightly golden. Allow it to cool completely.
  2. Step 2: Make the Coffee Syrup - In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves. Stir in the instant coffee and Cointreau (if using). Remove from heat and let it cool.
  3. Step 3: Create the Coffee Buttercream - In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until smooth. Mix in the espresso powder and vanilla extract until well combined.
  4. Step 4: Prepare the Chocolate Ganache - In a double boiler or microwave, heat the heavy cream until it’s just about to boil. Remove from heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
  5. Step 5: Assemble the Cake - Trim the cooled cake layers to fit your desired size. Place one layer on a serving platter and brush it with the coffee syrup. Spread a layer of coffee buttercream over it. Place the second cake layer on top, brush with syrup, and add another layer of coffee buttercream. Repeat with the third layer. Lastly, pour the chocolate ganache over the top layer, allowing it to drip down the sides.
  6. Step 6: Prepare the Glaze - Melt the chocolate and coconut oil together until smooth. Pour over the ganache layer and spread it evenly. Allow the cake to set in the refrigerator for about 2 hours to firm up before slicing.

Notes

  • Store the cake in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze individual slices wrapped tightly for up to 2 months.
  • If the cake layers are dry, avoid overbaking them.
  • Ensure chocolate is finely chopped for a smoother ganache.
  • Let the cake cool completely before applying the glaze to avoid mess.