French Opera Cake
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French Opera Cake
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Opera cake has layers of sponge cake, buttercream, and chocolate ganache. It’s one of my favorite French pastries.
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Ingredients
Almond Sponge Cake
- 1/2 cup almond flour
- 1/3 cup powder sugar
- 1 egg room temperature
- 1/2 cup cake flour
- 2 egg white room temperature
- 1/4 cup sugar
Coffee Syrup
- 100 ml hot water
- 2 teaspoons instant coffee
- 2 tablespoons sugar
Coffee Buttercream
- 2 egg yolks room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 7 tablespoons unsalted butter softened
- 1 teaspoon espresso powder
Chocolate Ganache
- 5.5 oz semisweet chocolate
- 1 cup heavy cream
Chocolate Glaze
- 3 ½ oz semisweet chocolate
- 1 tablespoon canola oil
Instructions
- Preheat the oven to 400°F. Line a medium-sized baking sheet with parchment paper and set aside. If you don’t have the exact size, you can use a larger baking pan, and mark an 8×10-inch area.
- Make almond sponge cake: Sifted almond flour and powdered sugar, and mix with the egg. Then add cake flour and mix well.
- In another bowl, whip the egg whites, and add sugar until stiff peaks form. Combine the whipped whites and almond mixture. Pour the batter into a prepared sheet pan and bake for 8-10 minutes until slightly golden. Let it cool completely and divide the cake into 3 equal pieces.
- Prepare coffee syrup: Add coffee and sugar into hot water and whisk to dissolve. Let it cool.
- Make espresso-flavored buttercream: Beat the egg yolks until creamy. Then add sugar and water in a small saucepan on medium heat. Stir constantly. When it reaches 240°F, pour it over the creamy egg yolks and mix.
- Add softened butter and beat until combined.
- Add espresso to the mixture. Mix until combined. Set aside.
- Prepare chocolate ganache: Chop the chocolate finely and add it to a bowl. Heat heavy cream in a small saucepan until boiling. Pour over the chocolate immediately. Stir until combined. Set aside to cool.
- Assemble the cake: Brush the sponge cake layer with coffee syrup. Spread half of the buttercream on top and even the surface with an offset spatula. Then spread half of the cooled chocolate ganache evenly on top. Add another sponge cake and brush with coffee syrup, and spread the other half of the buttercream. Add the last layer of sponge cake and brush with coffee syrup. Then spread the rest of chocolate ganache on top evenly. (Try to make the final layer as smooth as possible.)
- Chill. Cover and refrigerate for 2 hours or overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe!
- Prepare a double boiler for melting the chocolate: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. The water shouldn’t touch the bottom of the bowl. Melt your chocolate in the bowl.
- Make a chocolate glaze. Add oil to the melted chocolate and mix to combine. (Save small amount of the chocolate glaze for decoration).
- Place the chilled cake over a rack placed on a baking sheet. Pour the chocolate glaze over the cake and use a spatula to smooth out the surface. Refrigerate for about 1 hour to set.
- Pour boiling water over the knife and wipe with paper towel before cutting into the cake. (This will ensure a clean cut without cracking the surface of the chocolate glaze.) Cut the cake into 5-6 even pieces.
- Use the leftover chocolate glaze to write “Opera” on each piece. Serve and enjoy!
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