4.9 from 141 votes
Opera Cake (Gâteau Opéra)
Opera Cake is a layered French dessert featuring joconde sponge soaked in coffee syrup, coffee buttercream, rich chocolate ganache, and a glossy chocolate icing. The multiple thin layers create a refined contrast of textures, from the soft almond sponge to the creamy buttercream and smooth ganache. This cake offers a complex balance of almond, coffee, and chocolate flavors and requires precise assembly for its elegant presentation.
Prep Time
45 mins
Cook Time
30 mins
Additional Time
7 hrs
Total Time
8 hrs 15 mins
Servings:
15
servings
Course:
Dessert
Cuisine:
French
Ingredients
Joconde sponge:
- 4 egg
- 4 egg white
- 140 g almond flour
- 140 g powdered sugar
- 20 g granulated sugar
- 70 g wheat flour
- salt a pinch
Coffee Buttercream:
- 2 tbsp water hot
- 2 tbsp instant coffee
- 200 g butter
- 100 g sugar
- 60 ml water
- 4 egg yolk
Syrup:
- 150 ml water hot
- 2 tbsp instant coffee
- 50 g sugar
Chocolate ganache:
- 200 g chocolate
- 180 ml Whipped Cream
- 1 tsp vanilla extract
Chocolate icing:
- 100 g chocolate
- 50 ml cooking cream
- 20 g butter
Instructions
Joconde sponge:
- Preheat the oven to 180 °C (350 °F) and line two 25×35 cm (10x14 inches) baking trays with parchment paper.
- Mix the eggs with a pinch of salt and powdered sugar until they double in volume and become light in color. Add the almond flour and wheat flour and mix gently.
- Whip the egg whites stiff with a pinch of salt. Add the granulated sugar and continue mixing until the sugar has fully melted. Gently fold the egg whites into the egg cream, using upward movements.
- Pour the mixture into the two pans and level it. Bake for 15-16 minutes, until lightly browned on the surface.
- Remove the cakes from the pans and transfer to a cooling rack. When completely cooled, cut into six pieces of 25x11.5 cm (10x4½ inches).
Cup of Yum
Syrup:
- Mix all the ingredients until the syrup reaches a uniform consistency. Leave to cool.
Buttercream:
- Combine the instant coffee with hot water. Stir until it dissolves and leave it to cool.
- Separately, put water and sugar in a small saucepan over a medium heat. Boil the liquid for 5-6 minutes, until it forms a smooth syrup.
- While the syrup is boiling, whip the egg yolks with a pinch of salt and when the syrup is ready, turn off the mixer and gradually pour the syrup into the egg mixture. Slowly incorporate it, then increase the speed and mix until the egg yolks whiten and increase in volume.
- Cut the butter into cubes and add in, one piece at a time, mixing well after adding each piece. When all the butter is added, continue mixing until you have a smooth and frothy cream. Add the coffee and mix again. Refrigerate.
Ganache:
- Place the whipping cream over a medium heat. When it starts to boil, turn off the heat and add the chocolate. After two minutes, stir well and add the vanilla extract. Leave the ganache to cool.
Assembly:
- Alternate the layers as follows:- almond cake, syrup, chocolate cream- almond cake, syrup, buttercream- almond cake, syrup, chocolate cream- almond cake, syrup, buttercream- almond cake, syrup, buttercream + chocolate cream- almond cake, syrup
- Finally, spread the icing over the cake. The icing is prepared by melting all of the ingredients in a bain-marie.
- Leave the cake to cool until the next day. It is marvelous – a very elegant and aromatic cake.