Classic French Opera Cake

 

Classic French Opera Cake

Prep 1 hr  Cook 20 min   Serves 10

Ingredients

120 g almond flour

120 g icing sugar

3 large eggs

30 g allpurpose flour

30 g unsalted butter, melted

3 egg whites

30 g granulated sugar

200 g dark chocolate (for ganache)

200 g heavy cream (for ganache)

150 g unsalted butter (for coffee buttercream)

100 g icing sugar (for coffee buttercream)

2 tbsp strong espresso (for buttercream)

150 ml espresso or strong coffee (for soaking syrup)

50 g sugar (for soaking syrup)

100 g dark chocolate (for glaze)

Instructions

Make the Joconde Sponge Mix almond flour, icing sugar, eggs, flour, and melted butter until smooth. Whip egg whites with sugar until soft peaks form. Fold whites gently into the almond mixture. Spread on a baking tray and bake at 200°C for about 8–10 minutes until lightly golden.

Prepare the Coffee Syrup: Heat coffee and sugar until dissolved. Let cool.

Make Coffee Butter cream: Beat soft butter with icing sugar until creamy, add espresso and mix until smooth.

Make Chocolate Ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Cool slightly

Layer the Cake: Cut sponge into three equal rectangles. Brush the first layer with coffee syrup, spread a thin layer of buttercream. Add second sponge, brush with syrup, spread ganache. Add final sponge and brush lightly with syrup.

Add Chocolate Glaze: Melt chocolate gently and spread a thin, smooth layer on top. Chill the cake for at least 1 hour.

Trim and Serve Trim edges for clean layers. Slice with a hot knife for neat cuts.

Beginner Tips

• Keep layers thin: Opera Cake is all about clean, even layers. Don’t worry if they’re not perfect the first time.
• Chill between steps: If the cake feels soft or messy, place it in the fridge for 10–15 minutes before adding the next layer.
• Use a hot knife: Dip your knife in hot water, wipe, then slice. This gives beautiful clean cuts.
• Don’t rush the ganache: If it’s too warm, it will melt the buttercream. Let it cool until thick but still spreadable.
• Taste your coffee syrup: Strong coffee gives the cake its signature flavor, so make it bold.