Creating an Opera Cake is a culinary adventure that combines layers of delicate almond sponge cake soaked in coffee syrup, alternating with rich coffee buttercream and smooth chocolate ganache.

This classic French dessert is known for its elegant layers and sophisticated flavors, making it a perfect choice for special occasions or when you want to impress your guests with a refined dessert. Follow this detailed recipe to master the art of making Opera Cake from scratch.

Opera Cake, or Gâteau Opéra in French, is a decadent and sophisticated dessert that originated in France. It is renowned for its distinct layers of almond sponge cake soaked in coffee syrup, alternating with layers of coffee buttercream and chocolate ganache.

This dessert is not only a treat for the taste buds but also a feast for the eyes with its precise layers and elegant presentation.

While making Opera Cake requires attention to detail and several steps, the result is a stunning dessert that is sure to impress anyone who tries it.

Ingredients

For the Almond Sponge Cake

• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup almond flour
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted and cooled

For the Coffee Syrup

• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons instant coffee powder or espresso powder

For the Coffee Buttercream

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 teaspoons instant coffee powder or espresso powder, dissolved in 1 tablespoon hot water

For the Chocolate Ganache

• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream

Optional Garnish

• Cocoa powder, for dusting

How to Make

Step 1: Prepare the Almond Sponge Cake

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.

In a mixing bowl, whisk together the almond flour, all-purpose flour, and salt. Set aside.

In a separate bowl, beat the eggs and granulated sugar with an electric mixer until pale and thickened, about 5-7 minutes.

Gently fold in the dry ingredients in three additions, being careful not to deflate the egg mixture.

Fold in the melted butter until fully incorporated.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.

Remove from the oven and let cool completely in the pan.

Step 2: Make the Coffee Syrup

In a small saucepan, combine the water, granulated sugar, and instant coffee powder.

Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved.

Remove from heat and let cool completely.

Step 3: Prepare the Coffee Buttercream

In a mixing bowl, beat the softened butter until creamy and smooth.

Gradually add the powdered sugar and beat until light and fluffy.

Add the dissolved instant coffee mixture and beat until well combined and smooth. Set aside.

Step 4: Make the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.

Stir gently until smooth and shiny. Let the ganache cool to room temperature.

Step 5: Assemble the Opera Cake

Trim the edges of the cooled almond sponge cake to create neat rectangles that fit your desired cake size (typically 8×8 inches).

Cut the cake horizontally into three equal layers.

Place one layer of almond sponge cake on a serving platter or cake board.

Brush the cake layer generously with coffee syrup using a pastry brush.

Spread a layer of coffee buttercream evenly over the soaked cake layer.

Place another layer of almond sponge cake on top and repeat the process of soaking with coffee syrup and spreading with coffee buttercream.

Top with the final layer of almond sponge cake and press gently to secure the layers.

Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides and using an offset spatula to spread evenly.

Refrigerate the cake for at least 2-3 hours, or until the ganache is set.

Step 6: Garnish and Serve

Before serving, dust the top of the Opera Cake with cocoa powder using a fine-mesh sieve.

Slice the cake using a sharp knife dipped in hot water and wiped clean between cuts to achieve clean edges.

Serve chilled and enjoy the luxurious layers of almond sponge cake, coffee buttercream, and chocolate ganache in each bite.

Chef’s Note

Precision in Assembly: To achieve even layers, use a ruler and sharp knife to trim and cut the cake into equal rectangles.

Make-Ahead: Opera Cake can be made a day in advance and stored covered in the refrigerator. Bring to room temperature before serving for the best taste and texture.

Variations: For a twist, you can add a layer of almond praline or use flavored liqueur in the coffee syrup for added complexity.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 130mg
• Sodium: 110mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g

Key Nutrients

• Vitamin A: 20% DV
• Calcium: 4% DV
• Iron: 10% DV
• Potassium: 2% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Opera Cake is a masterpiece of French pastry that delights with its layers of almond sponge cake, coffee buttercream, and chocolate ganache.

While it requires careful preparation and assembly, the result is a stunning dessert that combines rich flavors and elegant presentation.

Whether enjoyed at a special occasion or as a treat for yourself, Opera Cake is sure to impress with its harmonious blend of textures and tastes.

Embrace the art of pastry-making and indulge in the luxurious layers of Opera Cake for a memorable dessert experience!

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