Classic French Opera Cake – Layers of Almond Sponge,

Opera Cake – French desserts are known for their finesse, precision, and ability to transform simple ingredients into luxurious masterpieces—and the world-famous Opera Cake is the perfect example of that craftsmanship.

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This elegant French patisserie delight is a multilayered dessert featuring almond sponge (known as joconde), rich coffee syrup, velvety coffee French buttercream, and glossy dark chocolate ganache. Every bite offers a harmonious balance of flavors: nutty almonds, smooth chocolate, and aromatic coffee.

Recipe Overview

• Cuisine: French

• Course: Dessert / Pastry

• Servings: 12

• Calories: Approx. 520 per slice

• Prep Time: 45 minutes

• Active Cooking/Baking Time: 30 minutes

• Resting/Chilling Time: 3–4 hours

• Total Time: 4–5 hours

Equipment Needed

• Baking sheet

• Parchment paper

• Stand mixer or hand mixer

• Offset spatula

• Mixing bowls

• Saucepan

• Whisk

• Sharp serrated knife

• Pastry brush

• Cooling rack

Ingredients

For the Almond Sponge (Joconde)

• 1 ½ cups almond flour

• 1 cup powdered sugar

• 4 large eggs

• ½ cup all-purpose flour

• 4 egg whites

• 3 tbsp granulated sugar

• 4 tbsp unsalted butter (melted and cooled)

For the Coffee Syrup

• 1 cup water

• ½ cup sugar

• 2 tbsp instant espresso powder

• 1 tbsp coffee liqueur (optional)

For the Coffee Buttercream

• ¾ cup granulated sugar

• ¼ cup water

• 4 large egg yolks

• 1 cup unsalted butter (softened)

• 2 tbsp instant espresso mixed with 1 tbsp hot water

For the Chocolate Ganache

• 1 ½ cups dark chocolate (finely chopped)

• ¾ cup heavy cream

• 2 tbsp butter

For the Chocolate Glaze

• 1 cup dark chocolate

• 3 tbsp butter

Instructions

1. Make the Almond Sponge (Joconde)

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment and lightly grease it.

3. In a bowl, beat almond flour, powdered sugar, and eggs until pale and thick.

4. Add flour and mix gently.

5. In another bowl, whip egg whites until soft peaks form.

6. Add granulated sugar gradually and beat to stiff peaks.

7. Fold egg whites into the almond mixture carefully.

8. Pour melted butter over the batter and fold again.

9. Spread batter evenly into a thin layer on the baking sheet.

10. Bake for 8–10 minutes, until lightly golden.

11. Let cool completely before trimming into even rectangles.

The joconde should be flexible, thin, and moist enough to absorb syrup without falling apart.

2. Prepare the Coffee Syrup

1. Combine water and sugar in a saucepan.

2. Heat until sugar dissolves, then remove from heat.

3. Stir in espresso powder and liqueur.

4. Let cool completely.

This syrup provides the intense coffee flavor that makes Opera Cake so distinctive.

3. Make the Coffee Buttercream

1. Heat sugar and water in a saucepan to 240°F (115°C) (soft-ball stage).

2. Whisk egg yolks in a bowl until pale.

3. Slowly pour the hot syrup into the yolks while whisking constantly.

4. Beat until mixture cools and thickens.

5. Add softened butter gradually until creamy.

6. Mix in dissolved espresso.

The buttercream should be silky, smooth, and spreadable—not too soft.

4. Prepare the Chocolate Ganache

1. Heat heavy cream until steaming (don’t boil).

2. Pour over chopped chocolate.

3. Let sit for 2 minutes, then stir until smooth.

4. Add butter and mix again.

This rich ganache acts as one of the cake’s key layers.

5. Assemble the Opera Cake

1. Place the first rectangle of sponge on a flat board.

2. Brush generously with coffee syrup.

3. Spread a thin, even layer of coffee buttercream.

4. Add the second sponge layer and soak with syrup.

5. Spread warm chocolate ganache over it.

6. Add the third sponge layer and soak again.

7. Top with another layer of coffee buttercream.

8. Chill the cake for 1 hour to firm the layers.

The goal is clean, distinct layers—so chilling is essential.

6. Add the Chocolate Glaze

1. Melt the chocolate and butter together until smooth.

2. Let cool slightly to thicken.

3. Pour over the chilled cake and smooth with an offset spatula.

4. Chill for at least 2–3 hours before slicing.

This shiny glaze is the beautiful finishing touch.

7. Slice & Serve

• Warm a sharp knife under hot water for clean cuts.

• Wipe between slices for perfectly defined layers.

• Serve chilled to enjoy full flavor and texture.

Nutrition (Per Serving)

(Approx. 12 servings)

Tips for the Best Opera Cake

Use high-quality chocolate

It greatly improves the richness and shine of the cake.

Do not skip the chilling steps

They ensure the layers remain stable and beautiful.

Spread layers thinly

Opera Cake is known for precision, not thickness.

Cut edges for a clean, professional finish

Trim the cake before serving.

Use strong coffee or espresso

A bold coffee taste is essential to the authentic flavor.

Conclusion

Opera Cake is a true masterpiece for anyone who appreciates refined pastries. With its alternating layers of almond sponge, coffee syrup, buttercream, and ganache, this dessert offers a stunning combination of textures and flavors. Although it requires patience and precision, the final result is absolutely worth the effort—a luxurious cake with depth, richness, and elegance in every slice.