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Opera Cake Recipe

Opera Cake Recipe

Pinklady
The opera cake is believed to have originated in France in the 1950s. While the exact origins are debated, it is widely attributed to pastry chef Cyriaque Gavillon from Dalloyau, a renowned Parisian patisserie. Gavillon’s goal was to create a dessert where all layers could be tasted in one bite, a concept that was revolutionary at the time.
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Prep Time 1 hour 30 minutes
Cook Time 29 minutes
Course Dessert
Cuisine French
Servings 10
Calories 350 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Offset spatula
  • Saucepan
  • Pastry brush
  • Knife or bench scraper

Ingredients
  

For the Joconde Sponge Cake:

  • 6 large eggs (separated into yolks and whites)
  • 120g (1 cup) almond flour
  • 120g (1 cup) powdered sugar
  • 40g (1/3 cup) all-purpose flour
  • 3 large egg whites
  • 40g (1/4 cup) granulated sugar

For the Coffee Syrup:

  • 120ml (1/2 cup) water
  • 100g (1/2 cup) granulated sugar
  • 2 tsp instant coffee or espresso powder

For the Coffee Buttercream:

  • 3 large egg yolks
  • 100g (1/2 cup) granulated sugar
  • 2 tbsp water
  • 250g (1 cup) unsalted butter (softened)
  • 2 tsp instant coffee dissolved in 1 tbsp hot water

For the Chocolate Ganache:

  • 200g (7 oz) dark chocolate (chopped)
  • 200ml (3/4 cup) heavy cream

For the Chocolate Glaze:

  • 150g (5 oz) dark chocolate (chopped)
  • 2 tbsp neutral oil (e.g., sunflower oil)

Instructions
 

  • Step 1: Make the Joconde Sponge Cake
    Preheat your oven to 200°C (390°F) and line three baking sheets with parchment paper.
    In a mixing bowl, whisk the almond flour, powdered sugar, and all-purpose flour.
    Add the egg yolks and mix until smooth.
    In a separate bowl, beat the egg whites until frothy, then gradually add granulated sugar. Continue beating until stiff peaks form.
    Gently fold the egg whites into the almond mixture in batches, ensuring you don’t deflate the batter.
    Divide the batter evenly among the prepared baking sheets, spreading it thinly and evenly.
    Bake for 7-9 minutes, or until golden brown. Let the layers cool completely.
  • Step 2: Prepare the Coffee Syrup
    Combine water and sugar in a small saucepan over medium heat.
    Once the sugar dissolves, stir in the coffee powder.
    Let the syrup cool to room temperature.
  • Step 3: Make the Coffee Buttercream
    In a heatproof bowl, whisk egg yolks.
    Heat sugar and water in a saucepan until it reaches 115°C (240°F) on a candy thermometer.
    Slowly pour the hot syrup into the yolks while whisking continuously. Beat until the mixture cools.
    Gradually add softened butter and coffee, beating until smooth and fluffy.
  • Step 4: Prepare the Chocolate Ganache
    Heat the heavy cream in a saucepan until just simmering.
    Pour it over the chopped chocolate and let it sit for a minute.
    Stir until smooth, then let it cool slightly.
  • Step 5: Assemble the Cake
    Place one sponge layer on a serving board and brush it generously with coffee syrup.
    Spread a thin, even layer of coffee buttercream.
    Place the second sponge layer on top, brush with syrup, and spread a layer of ganache.
    Repeat with the third layer, brushing with syrup and covering with buttercream.
    Chill the cake for 30 minutes.
  • Step 6: Add the Chocolate Glaze
    Melt the chocolate and oil together until smooth.
    Pour the glaze over the chilled cake, spreading it evenly.
    Let the glaze set before trimming the edges for a clean finish.

Video

Keyword Opera Cake Recipe