Classic Opera Cake Recipe

Name: Classic Opera Cake Recipe
Prep time: 2 h
Cook time: 10 min
Yield: 8 people
Ingredients: 1 cup almond flour; ¼ cup water; 1 tablespoon instant espresso; 6 tablespoons butter; ¾ cup powdered sugar; ¼ cup brandy; 1 tablespoon plus ½ cup; 1 cup bittersweet chocolate; ¼ cup all-purpose flour; ¼ cup granulated sugar; 4 egg; 3 egg; 1 tablespoon instant espresso powder; ¾ cup granulated sugar; 1 egg; 1 cup butter; 2 tablespoons butter; 3 egg; ¼ cup granulated sugar

User Reviews

5

6 reviews

Excellent

Prep Time
2 hrs
Cook Time
10 mins
Servings
8 people

Classic Opera Cake Recipe

Naomi Lloyd

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Indulge in the Classic Opera Cake with our recipe-layered coffee-brandy sponge, French buttercream, and luxurious bittersweet chocolate glaze!

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Ingredients

Servings

1 cup almond flour 4 oz/115g
¼ cup water
1 tablespoon instant espresso
6 tablespoons butter 3oz/85g
¾ cup powdered sugar 3oz/85g
¼ cup brandy
1 tablespoon plus ½ cup (4floz/120ml) water, divided
1 cup bittersweet chocolate finely chopped
¼ cup all-purpose flour
¼ cup granulated sugar
4 egg room temperature, large yolks
3 egg room temperature, large
1 tablespoon instant espresso powder
¾ cup granulated sugar
1 egg room temperature, large, yolk
1 cup butter softened, 4 oz / 115 g
2 tablespoons butter melted
3 egg room temperature, large, whites
¼ cup granulated sugar

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Notes

This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
Always make sure your eggs are at room temperature for cake making!
If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.
This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat.
Always make sure your eggs are at room temperature for cake making!
If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water.
You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation.
Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.