Opera Cake is a layered French dessert that brings together almond sponge, coffee, and chocolate in every bite. It looks elegant but is surprisingly easy to assemble at home. With its rich flavors and smooth textures, this cake is perfect for special gatherings or when you want a fancy treat.
Ingredients (Serves 8) 🛒
For the Almond Sponge
– 5 large eggs, separated
– 1 cup (100 g) powdered sugar
– 1 cup (100 g) ground almonds
– 2 tablespoons all‑purpose flour
For the Coffee Syrup
– ¼ cup water
– 2 tablespoons sugar
– 1 tablespoon instant coffee granules
For the Coffee Buttercream
– ½ cup (113 g) unsalted butter, room temperature
– 1 cup (120 g) powdered sugar
– 1 tablespoon instant coffee mixed into 1 tablespoon hot water
For the Chocolate Filling
– 1 cup (175 g) dark chocolate, chopped
– ½ cup (120 ml) heavy cream
For the Chocolate Glaze
– ½ cup (175 g) dark chocolate, chopped
– 2 tablespoons unsalted butter
Instructions 👩🍳
-
Make the Almond Sponge
Preheat oven to 350°F (175°C).
In a bowl, beat egg whites until stiff peaks form.
In another bowl, whisk yolks with sugar until pale.
Gently fold ground almonds and flour into the yolk mixture.
Fold in egg whites until just combined.
Spread batter evenly on a lined 9×13‑inch baking pan.
Bake for 10–12 minutes until lightly golden. Cool completely. -
Prepare the Coffee Syrup
In a small pan, heat water and sugar until sugar dissolves.
Stir in coffee granules. Let cool. -
Make the Coffee Buttercream
Beat butter until creamy.
Gradually add powdered sugar, beating until smooth.
Stir in cooled coffee mixture. -
Make the Chocolate Filling
Heat cream until simmering.
Pour over chopped chocolate, let sit 1 minute, then stir until smooth.
Cool slightly until spreadable. -
Make the Chocolate Glaze
Melt chocolate and butter together in a heatproof bowl over hot water, stirring until smooth. Set aside to cool just until pourable. -
Assemble the Layers
Trim the sponge into three equal rectangles.
Place one layer on a flat tray and brush generously with coffee syrup.
Spread half the coffee buttercream in an even layer.
Top with second sponge, brush with syrup, then spread chocolate filling.
Add third sponge, brush with remaining syrup, and spread the rest of the buttercream. -
Add the Glaze
Pour the chocolate glaze over the top layer, smoothing with a spatula so it just covers the surface.
Chill in the fridge for at least 2 hours to set. -
Slice and Serve
Use a sharp knife heated under hot water and wiped dry for clean cuts.
Cut into 8 bars or squares. Serve chilled or at room temperature. 🍰
Opera Cake is an eye‑catching dessert that tastes as beautiful as it looks. Enjoy the perfect harmony of almond, coffee, and chocolate in every slice! ✨