Classic Opera Cake (French Coffee Chocolate Cake)
Classic opera cake made with layers of almond sponge, coffee syrup, coffee buttercream, and chocolate ganache, finished with a glossy chocolate glaze. An elegant French dessert perfect for special occasions.
Servings 20 slices
Calories 348kcal
Ingredients
For Joconde Sponge
- 3/4 cup confectioners sugar
- 1 cup almond flour
- 1/4 cup cake flour
- 3 large eggs
- 3 large egg whites
- 3 teaspoons granulated sugar
- 3 tablespoons unsalted butter melted and cooled
For Coffee Syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon instant coffee or espresso powder
For Coffee Buttercream
- 1 1/2 cups unsalted butter softened (room temperature, not melted)
- 1 cup water
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 2 tablespoons strong brewed coffee cooled
For Chocolate Ganache
- 1/3 cup semi-sweet chocolate chopped
- 1/3 cup heavy cream
For Opera Glaze
- 1/2 cup semi-sweet chocolate chopped
- 1 tablespoon neutral oil vegetable or canola
For Assembly
- 1/4 cup semi-sweet chocolate melted (for base layer)
Instructions
For Joconde Sponge
- Preheat oven to 400°F and line a large sheet pan with parchment paper
- Sift together confectioners sugar, almond flour, and cake flour
- Add whole eggs and whisk until smooth
- In a separate bowl, whip egg whites with granulated sugar until medium peaks form
- Gently fold whipped egg whites into the batter
- Fold in melted butter carefully
- Spread batter evenly onto prepared pan
- Bake for 12–15 minutes or until lightly golden
- Cool completely, then remove from pan and peel parchment
For Coffee Syrup
- In a saucepan, combine water and sugar and bring to a boil until dissolved
- Remove from heat and stir in coffee
- Cool completely
For Coffee Buttercream
- In a saucepan, heat sugar and water to 240°F without stirring
- Meanwhile, whip egg yolks until pale and thick
- Slowly pour hot syrup into yolks while mixing on low speed
- Continue beating until mixture cools
- Add butter gradually until smooth
- Mix in coffee
For Chocolate Ganache
- Heat cream until hot but not boiling
- Pour over chopped chocolate and let sit 2–3 minutes
- Whisk until smooth
For Opera Glaze
- Melt chocolate in short intervals, stirring until smooth
- Stir in oil until glossy
Assembly
- Cut sponge into 3 equal layers
- Melt 1/4 cup chocolate and spread over one layer; freeze 3–4 minutes
- Flip so chocolate side is on the bottom
- Brush with coffee syrup and spread buttercream
- Add second layer, brush with syrup
- Spread ganache and chill 5–6 minutes
- Add final layer, brush with syrup
- Spread remaining buttercream evenly
- Chill again until firm
- Pour glaze over the top and smooth
- Chill until set
- Trim edges and slice using a hot knife
Notes
- This recipe can be made over 2 days for easier preparation
- Keep layers even for the best presentation
- Chill between layers to help the cake hold its shape
- Use a hot knife for clean slices
- Store in the refrigerator for up to 5 days or freeze up to 3 months
Nutrition
Serving: 1slice | Calories: 348kcal | Carbohydrates: 27g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 23mg | Potassium: 89mg | Fiber: 1g | Sugar: 23g | Vitamin A: 610IU | Calcium: 32mg | Iron: 1mg
