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My favorite French dessert. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream.

Classic Opera Cake

My favorite French dessert. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream

Course Dessert
Cuisine French
Keyword chocolate cake, classic french cakes, french gateau, gateau opera, opera cake
Prep Time 30 minutes
Cook Time 30 minutes
Freezing Time 30 minutes
Total Time 1 hour
Servings 20 slices
Calories 348 kcal
Author Tiffany Bendayan

Ingredients

For Joconde Sponge

  • 3/4 cup Confectioners Sugar
  • 1 cup Almond Flour
  • 1/4 cup Cake Flour
  • 3 Eggs
  • 3 Egg Whites
  • 3 teaspoons Granulated Sugar
  • 3 tablespoons Unsalted Butter melted

For Coffee Syrup

  • 1/4 cup Water
  • 1/4 cup Sugar
  • 1 tablespoon Instant Coffee Powder

For Coffee Flavored French Buttercream

  • 1 1/2 cups Unsalted Butter cubed and at room temperature
  • 1 cup Water
  • 1 1/4 cups Granulated Sugar
  • 3 Egg Yolks
  • 2 tablespoons Strong Black 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 Vegetable Oil

Assembly

  • 1/4 cup Semi-Sweet Chocolate melted

Instructions

For Joconde Sponge

  1. Preheat oven to 400 F

  2. Line a large sheet pan with parchment paper. Spray with nonstick stick spray all oven the bottom and sides 

  3. Sift together the confectioner's sugar, almond flour, and cake flour

  4. Slowly whisk in the eggs, one a time mixing well after each addition

  5. Whip the egg whites with the granulated sugar until medium peaks form

  6. Slowly fold in the egg whites into the flour mixture being careful not to deflate the whites

  7. Finally, fold in the melted butter 

  8. Place the mixture on the prepared sheet pan and smooth it out evenly with a spatula

  9. Bake for 12-15 minutes or until golden

  10. Remove from the oven and let it cool for 2-3 on the sheet pan. After that, carefully remove from pan and peel off the parchment paper. Cool on a rack completely

For Coffee Syrup

  1. Boil the water and sugar in a pan, stirring well until the sugar completely dissolves. Remove from heat and add the coffee granules

  2. Let the mixture sit for 5 minutes and then strain into a clean bowl. Cool in the Fridge

For Coffee Flavored French Buttercream

  1. Pour sugar and water in a saucepan. Place a candy thermometer on the side of the pan and cook on medium-high heat without stirring until the mixture reaches 240 F.

  2. While the sugar cooks, whip egg yolks the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until pale and thick

  3. With the mixer on low speed, slowly add the syrup to the yolks until the mixture is completely incorporated

  4. Keep beating until the bottom of the bowl feels completely cool. About 5-7 minutes

  5. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and slowly add the butter until incorporated

  6. Finally, add the coffee and mix

  7. If not using the buttercream right away, cover and place it in the fridge

For Chocolate Ganache

  1. Heat the cream in the microwave until boiling hot

  2. Place the chocolate pieces in a bowl

  3. Pour the hot cream into the chocolate. Let it sit for 3 minutes

  4. Carefully whisk the mixture until completely incorporated 

For Opera Glaze

  1. Melt chocolate in the microwave. Heat it up for 30 seconds, mix, and repeat heating at shorter intervals, 15 to 20 seconds, stirring in between until the chocolate is completely melted and smooth

  2. Add oil and finish mixing 

Assembly

  1. Cut Joconde Sponge in 3 equal pieces  

    My favorite French dessert. This scrumptious classic Opera Cake recipe step by step instructions
  2. Melt the 1/4 cup of semi-sweet chocolate and spread it all over the surface of one of the sponge layers. Freeze that layer for 3-4 minutes or until chocolate sets

  3. Remove from freezer and flip cake over so that the frozen chocolate is on the bottom

  4. Brush the cake with the coffee syrup 

  5. Spread a layer of coffee buttercream on top and smooth it out using a spatula

  6. Place the second layer of cake on top and brush with coffee syrup 

  7. Add the soft chocolate ganache and smooth it out with a spatula. Freeze for 5-6 minutes or until set

  8. Remove from freezer and add the final layer of cake on top. Brush with the remaining coffee syrup

  9. Spread the coffee buttercream all over the top of the cake. Freeze until solid, about 5-6 minutes

  10. Remove from freezer and pour the Opera Glaze on top. Refrigerate or freeze until set

  11. Save some melted chocolate and write the word Opera on top (optional)

  12. Dip a knife in boiling water for 20 seconds. Dry, and cut into the desired size

  13. Cake can be kept refrigerated up to a week or frozen up to 3 months

  14. Enjoy!

Recipe Notes

  • The coffee buttercream makes enough for 2 cakes. You may freeze the leftover cream up to 90 days
  • Make the layers fairly uniform in order to achieve the same taste in every bite
  • I recommend making the cakes, coffee syrup, and buttercream the day before and the ganache and glaze the same day you're assembling the cake. 
Nutrition Facts
Classic Opera Cake
Amount Per Serving (1 slice)
Calories 348 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 100mg33%
Sodium 23mg1%
Potassium 89mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 23g26%
Protein 3g6%
Vitamin A 610IU12%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.