Opera Cake

Learn how to make opera cake, a classic French dessert made with layers of almond sponge cake, coffee buttercream, and silky chocolate ganache. It’s so sophisticated yet SO simple! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine French

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 308kcal

Author Arman Liew

Ingredients

Sponge

1 1/4 cups almond flour
1/4 cup all purpose flour
1 cup powdered sugar
2 tablespoons butter melted
5 large eggs
5 large egg whites
1/4 teaspoon salt
2 tablespoons sugar

Coffee buttercream

1 1/2 teaspoon espresso powder
1 1/2 tablespoons milk room temperature
1 cup butter softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract

Coffee syrup

2/3 cup water
1/2 cup sugar
3 teaspoons instant coffee
1/4 cup cointreau optional

Chocolate ganache

1 cup chocolate chopped
3/4 cup heavy cream

Chocolate glaze

2/3 cup chocolate
2 tablespoon coconut oil

Instructions

Preheat the oven to 200C/400F. Line 3 8 x 8-inch cake pans with parchment paper and set aside.
Add the almond flour, powdered sugar and flour in a mixing bowl. Add the whole eggs and mix until combined.
In a separate bowl, beat the egg whites until soft peaks form. Add the sugar until stiff peaks form, then add the egg white mix into the almond mixture until combined. Add the melted butter.
Evenly distribute the batter amongst the three cake pans and bake for 9-10 minutes, or until a skewer comes out clean. Let the cakes cool completely.
In a small saucepan, add the coffee syrup ingredients and place over low heat. Bring it to a boil then remove off the heat to thicken.
Make the chocolate ganache by melting the chocolate in the microwave until smooth. Add the whipping cream and fold through until smooth and glossy. Let it cool to room temperature.
Make the coffee ganache. Combine the espresso and milk and set aside. In the bowl of a stand mixer, cream the butter on medium high heat until light and fluffy. Add the powdered sugar slowly, until combined. Add remaining ingredients and mix until fluffy.
Assemble the cake. Place the first cake on a flat surface then brush with the coffee syrup. Spread half the coffee buttercream on top. Soak the second cake in the coffee syrup and place on top. Spread the top with chocolate ganache, Add the final layer of cake, brush with syrup and spread with the remaining coffee buttercream. Cover the cake and refrigerate it for at least two hours.
Make the glaze by melting the chocolate in the microwave until smooth. Add the oil and whisk until smooth.
Place the chilled cake on a wire rack and spread the chocolate glaze on top. Refrigerate until set.
Using the remaining glaze, use a pipping bag to draw out a musical note.

Video

Notes

TO STORE: Store leftovers in a cake keeper or in an airtight container. It will remain fresh in the fridge for 3 to 5 days.

TO FREEZE: You can also freeze pieces of Opera cake for up to 3 months if wrapped tightly in food wrap and foil. It will keep well for up to 3 months.

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