How to Make Classic Opera Cake at Home

Opera cake

Ingredients:

Joconde Sponge:
Almond flour 100g
Powdered sugar 100g
All-purpose flour 35g
3 medium eggs (130g)
Vanilla extract 1 tsp
3 Egg whites (100g )
Granulated sugar (for egg whites) 50g
Unsalted butter, melted 20g
A few drops of almond extract (optional)

Coffee Syrup:
Hot water 125g
Sugar 45g
Instant coffee 7g

Coffee Buttercream:
Egg yolks (about 60g – from 3 eggs)
Granulated sugar 70g
Whole milk 110g
Unsalted butter (softened) 180g
Instant coffee to 7 g
Hot water 10 g

Dark chocolate coating:
Dark chocolate 50g
Vegetable oil 7g

Ganache:
Dark chocolate (60%) 100g
Heavy cream 75g
Butter 25g

Chocolate Glaze:
Dark chocolate (56%) 50g
Milk chocolate 170g
Vegetable oil 30g

Pan: 12 x 16 inch (30 x 40 cm) lined baking sheet
Assembly: Layer cake with syrup, buttercream, ganache, and glaze
Final glaze temperature: 86°F (30°C)
Oven temperature: 340°F (170°C)
Baking time: About 15 min

Elegant, rich, and full of coffee and chocolate flavor, this classic French Opera Cake is made with almond sponge layers soaked in coffee syrup, filled with silky buttercream and chocolate ganache, and topped with a shiny glaze. A show-stopping dessert for any special occasion.

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