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Opera Cake

Published by Izzy

on Apr 29, 2020, Updated Jul 15, 2020

Opera Cake is a classic French dessert combining layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and decadent chocolate ganache. It’s finished with a smooth chocolate glaze. This recipe has been tested many times and is easily the best homemade opera cake recipe that I’ve ever tried.

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I used to think the best opera cake I’ve ever had was in Paris, but after trying this recipe at home, I’ve changed my mind. It’s rich, creamy, chocolatey, and packed with coffee and espresso flavor. Heavenly delicious!

What is opera cake? It’s called Gâteau opéra in French, and has layers of almond sponge cake, espresso buttercream and chocolate ganache, and then covered in a chocolate glaze.  Traditionally, it’s also decorated with its name written on top of the chocolate glaze and finished with a piece of edible gold leaf. 

It’s a popular cake made at Dalloyu, but the origin is unclear, and some sources claim that the inventor is a pastry chef Cyriaque Gavillion, whose wife Andrée dubbed “Opera Cake” in honor of a prima ballerina at the Paris Opéra.

Opera cake is a timeless layered French cake with inclusion of coffee, espresso and alcohol. I prepared this opera cake recipe a few times, serving it to family and doubling the recipe for a party just a week ago. Although it requires a bit of prep work, it’s nothing you cannot handle. Here is a short video tutorial showing you step-by-step instructions:

Opera Cake Layers

There are 3 components for layering plus a topping of chocolate glaze.

1. Coffee syrup soaked sponge cake: layered 3 times
2. Espresso-flavored butter cream: layered twice
3. Chocolate ganache: layered twice

It goes like this:

Sponge cake –> Buttercream –> Chocolate ganache –> Sponge cake –> Buttercream –> Sponge cake–> Chocolate ganache

Then top the whole thing with a smooth chocolate glaze to finish. 

Ingredients

First things first, I recommend getting all the ingredients ready before cooking. You’ll need eggs, granulated sugar, icing sugar, almond flour, cake flour, butter, espresso, instant coffee, chocolate, rum, water, heavy cream and oil.

Pro tips: Leave the eggs and butter at room temperature before making this recipe. This will help to make the batter and buttercream have better consistency. 

How to Make Opera Cake

This opera cake recipe is easier than you think! I’ve added step by step photos and a video to help you along the way:

1. Make almond sponge cake (joconde): Sift almond flour and powdered sugar, and mix with the egg. Then incorporate cake flour. 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 at 400°F until slightly golden. Let it cool completely and divide the cake into 3 equal pieces.
2. Prepare coffee syrup: Add coffee and sugar into hot water and whisk to dissolve. Let it cool.
3. Make espresso-flavored buttercream: Espresso and rum makes this a boozier opera cake. You can substitute regular coffee if you don’t have espresso. Beat the egg yolks until creamy. Then combine 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. Whisk together espresso and rum, and add to the mixture. Mix until combined. Set aside.
4. 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.
5. Assemble the cake: Brush the sponge cake layer with coffee syrup. Spread half of the buttercream on top and even the surface. An offset spatula helps. Then spread half of the cooled chocolate ganache on top. Add another coffee syrup soaked sponge cake, 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.
6. 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!
7. Top with a chocolate glaze. Melt the chocolate and add oil. Mix to combine. 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. 

Make the sponge cake:

Make espresso-flavoured buttercream:

Chocolate ganache:

Important Tips

• The sponge cake can soak up a lot of liquid quickly, so make sure not to make it overly saturated with the coffee syrup as it can become soggy when the cake chills.
• It’s very important to use high-quality baking chocolate for this recipe. When making the chocolate ganache, make sure to chop the chocolate into small pieces and the heavy cream is boiling. Otherwise, the chocolate won’t melt properly.
• Make sure the water and sugar mixture reaches 240°F before adding it to the beaten egg yolks.

How to Slice and Serve Opera Cake

This last step will give your opera cake one last beautiful boost. Nothing wows like a clean and even cut of a layered coffee cake. Use a sharp and hot knife to cut the edges of the cake first. And then cut the cake into 5 to 6 rectangular pieces, wiping the knife clean between eat cut. A small metal serving spatula to transfer slices is very helpful.

Don’t forget to use the leftover chocolate glaze to write “Opera” on each piece.

Pro tip: Pour boiling water onto 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.

Equipment You’ll Need

• Offset spatula 
• Baking sheet
• Hand mixer
• Mixing bowls

 Frequently Asked Questions

1. What kind of alcohol do I use in opera cake? You can use rum, brandy, coffee liqueur or almond liqueur. You can also make this recipe without any alcohol.
2. What’s the difference between opera cake and tiramisu? Both are layered cake with coffee flavors and cream, but opera cake is from France while tiramisu is an Italian dessert. Opera cake is a more sophisticated version of tiramisu, with more impressive layers.
3. How long can I keep opera cake in the refrigerator? It can last for about 5 days in the fridge. The flavor actually develops and it tastes even better after 1 day or 2. 
4. Can I freeze opera cake? Yes, you can. Use plastic wrap to cover it tightly. Then cover with foil and freeze. It can last up to 3 months. To thaw, let it sit at room temperature for about 30 to 45 minutes.
5. What size baking sheet to use? This opera cake recipe yields 6 individual rectangular cakes for a small party. It uses a 8×10 inch baking sheet. You can easily double the recipe and use a larger pan. If you don’t have the right size pan, you can use a larger baking sheet and line with parchment paper. Then spread the batter to a smaller area inside of the pan.

More specialty desserts

• Sous Vide Crème Brulee
• Chocolate Pudding
• Oreo Cheesecake Bites

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Opera Cake Recipe (+VIDEO)

By: Izzy

Opera Cake is a classic French dessert combining layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and decadent chocolate ganache. It’s finished with a smooth chocolate glaze. This recipe has been tested many times and is easily the best homemade opera cake recipe that I’ve ever tried. 

Prep: 30 minutes mins

Cook: 20 minutes mins

Resting Time: 3 hours hrs

Total: 3 hours hrs 50 minutes mins

Servings: 6 cakes

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Ingredients 

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Almond Sponge Cake (Joconde)

• ▢ 1/2 cup almond flour, 40g
• ▢ 1/3 cup powder sugar, 40g
• ▢ 1 egg, (room temperature)
• ▢ 1/2 cup cake flour, 25g
• ▢ 2 egg white, (room temperature)
• ▢ 1/4 cup sugar, 50g

Coffee Syrup

• ▢ 100 ml hot water
• ▢ 2 teaspoons instant coffee
• ▢ 2 tablespoons sugar, 25g

Coffee Buttercream

• ▢ 2 egg yolks, room temperature
• ▢ 2 tablespoons granulated sugar, 25g
• ▢ 1 tablespoon water, 15ml
• ▢ 7 tablespoons unsalted butter, 100g softened
• ▢ 1 teaspoon espresso powder
• ▢ 2 teaspoons rum, (optional)

Chocolate Ganache

• ▢ 5.5 oz semisweet chocolate, 160g
• ▢ 1 cup heavy cream

Chocolate Glaze

• ▢ 3 ½ oz semisweet chocolate, (100g)
• ▢ 1 tablespoon canola oil, (15ml)

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Instructions 

• Preheat the oven to 400°F (200°C). You’ll need a medium-sized sheet pan (about 8×10 inch). Line it 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 (joconde): 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.
• Whisk together espresso and rum, and add 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. (Make sure the chocolate is finely chopped, otherwise it won’t melt properly in the hot heavy cream. If you find your chocolate is still lumpy, just heat up more heavy cream and add to the mixture.)
• 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!

Video

Notes

1. Double the recipe: You can double this recipe for a 10×15 inch baking sheet.
2. Espresso: It’s better to use super strong flavor for this recipe.
3. Chocolate: Very important to use high-quality baking chocolate to create a smooth chocolate glaze.

Nutrition

Calories: 448kcal | Carbohydrates: 42g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 33mg | Potassium: 238mg | Fiber: 4g | Sugar: 29g | Vitamin A: 421IU | Calcium: 50mg | Iron: 3mg

Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.

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