Opera Cake Recipe

Opera Cake Recipe 🎼🍰

A classic French dessert, Opera Cake features delicate layers of almond joconde sponge, rich coffee buttercream, chocolate ganache, and a shiny chocolate glaze. This sophisticated treat is a showstopper perfect for special occasions.

Ingredients (Serves 8–10)

For the Joconde Sponge Cake:

• 6 large eggs
• 6 large egg whites
• 200 g (1 cup) almond flour
• 200 g (1 cup) powdered sugar
• 50 g (1/4 cup) all-purpose flour
• 50 g (1/4 cup) unsalted butter, melted
• 50 g (1/4 cup) granulated sugar

For the Coffee Syrup:

• 120 ml (1/2 cup) brewed strong coffee or espresso
• 50 g (1/4 cup) granulated sugar

For the Coffee Buttercream:

• 3 large egg yolks
• 100 g (1/2 cup) granulated sugar
• 60 ml (1/4 cup) water
• 200 g (1 cup) unsalted butter, softened
• 2 tsp instant coffee dissolved in 1 tsp hot water

For the Chocolate Ganache:

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

For the Chocolate Glaze:

• 100 g (3.5 oz) dark chocolate, melted
• 20 g (1 tbsp) unsalted butter

Instructions

1. Prepare the Joconde Sponge Cake:

1. Preheat oven to 220°C (425°F). Line two 9×13-inch (23×33 cm) baking sheets with parchment paper.
2. In a bowl, whisk almond flour, powdered sugar, and all-purpose flour.
3. Beat eggs until light and fluffy. Gradually fold in the dry mixture.
4. Whip egg whites and granulated sugar until stiff peaks form. Gently fold into the batter.
5. Stir in melted butter until just combined.
6. Spread batter evenly across the prepared baking sheets.
7. Bake for 5–7 minutes, or until lightly golden. Allow to cool completely before assembly.

2. Make the Coffee Syrup:

1. In a small saucepan, combine coffee and granulated sugar.
2. Heat over medium heat until sugar dissolves. Set aside to cool.

3. Prepare the Coffee Buttercream:

1. In a small saucepan, heat sugar and water to 115°C (240°F) (soft-ball stage).
2. While heating, beat egg yolks until pale and thick. Slowly pour the hot syrup into the yolks, beating continuously.
3. Beat until the mixture cools to room temperature.
4. Gradually add softened butter, followed by dissolved coffee. Beat until smooth and creamy.

4. Make the Chocolate Ganache:

1. Heat heavy cream until just simmering. Pour over chopped chocolate.
2. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly before use.

5. Assemble the Cake:

1. Trim joconde layers to fit your desired shape. You’ll need three equal layers.
2. Place the first layer on a serving tray. Brush with coffee syrup. Spread a layer of coffee buttercream.
3. Add the second layer of sponge, brush with syrup, and spread a layer of chocolate ganache.
4. Add the third layer, brush with syrup, and spread a thin layer of buttercream to smooth the surface. Refrigerate for 30 minutes.

6. Apply the Chocolate Glaze:

1. Melt dark chocolate and stir in butter until smooth.
2. Pour glaze over the chilled cake, spreading evenly. Let set before slicing.

Tips for Perfect Opera Cake

• Plan Ahead: Opera Cake requires multiple components; prepare some elements, like the syrup or buttercream, a day ahead.
• Room Temperature Butter: Softened butter is crucial for a smooth buttercream.
• Clean Slices: Use a hot, sharp knife for clean cuts, wiping the blade between slices.

Frequently Asked Questions

1. Can I make this cake in advance?
Yes! Opera Cake can be made up to 2 days ahead. Store it in the refrigerator and bring it to room temperature before serving.

2. What can I use instead of almond flour?
You can substitute finely ground hazelnuts or another nut flour, but the flavor will differ.

3. How do I store leftovers?
Cover and refrigerate for up to 3 days. The cake can also be frozen for up to 1 month.

4. Can I skip the coffee flavor?
If you prefer, replace coffee with vanilla or a favorite liqueur for a different flavor profile.

Common Mistakes and Solutions

Mistake: Sponge layers are too dry.
Solution: Be generous when brushing coffee syrup onto the sponge layers.

Mistake: Buttercream splits or curdles.
Solution: Ensure the egg yolk mixture and butter are at similar temperatures before combining.

Mistake: Uneven layers.
Solution: Use a ruler and sharp knife to trim layers to the same size.

Keywords

opera cake recipe, classic French dessert, layered cake, coffee buttercream, chocolate ganache, almond sponge, elegant cake, baking tips, holiday dessert, chocolate coffee cake

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