Description
A luxurious Classic Opera Cake with layers of almond sponge, coffee syrup, silky French buttercream, rich chocolate ganache, and a glossy chocolate glaze.
Ingredients
Almond Sponge (Joconde):
1 cup almond flour
1 cup powdered sugar
3 large eggs
3 egg whites
2 tablespoons granulated sugar
3 tablespoons all-purpose flour
2 tablespoons melted butter
Coffee Syrup:
1 cup water
1 cup granulated sugar
2 tablespoons instant espresso powder
French Coffee Buttercream:
3 large egg yolks
1 cup granulated sugar
1/4 cup water
1 cup unsalted butter softened
1 tablespoon instant espresso dissolved in 1 tablespoon hot water
Chocolate Ganache:
1 cup heavy cream
1 1/2 cups chopped dark chocolate
Chocolate Glaze:
1/2 cup heavy cream
1 cup chopped dark chocolate
1 tablespoon light corn syrup
Instructions
1. Line a baking sheet with parchment and preheat the oven to 400°F (200°C).
2. Make the almond sponge by whisking almond flour, powdered sugar, and whole eggs until thick and pale.
3. In a separate bowl, whip egg whites and granulated sugar until stiff peaks form.
4. Fold the whipped egg whites into the almond mixture, then fold in flour and melted butter.
5. Spread the batter evenly on the baking sheet and bake for 8–10 minutes until lightly golden.
6. Prepare the coffee syrup by simmering water, sugar, and espresso until fully dissolved. Cool completely.
7. For the buttercream, whip egg yolks in a stand mixer. Heat sugar and water to a soft-ball stage, then pour over yolks while mixing.
8. When the mixture cools, add softened butter a little at a time until creamy. Mix in dissolved espresso.
9. Make the ganache by heating cream until steaming, then stirring in chopped chocolate until smooth.
10. Trim the sponge into three equal rectangles.
11. Place the first layer on a tray and brush generously with coffee syrup. Spread on half the buttercream.
12. Add the second sponge layer, brush again with syrup, and spread the ganache. Chill 10 minutes to set.
13. Add the final sponge layer, brush lightly with syrup, and spread the remaining buttercream.
14. Chill for 20 minutes.
15. Make the glaze by heating cream and stirring in chocolate and corn syrup. Pour evenly over the top.
16. Chill at least 3 hours or overnight before slicing.
Notes
Storage:
• Store the assembled cake in an airtight container in the refrigerator for up to 4 days.
• Keep the cake chilled for clean slicing and to maintain the layers.
• Do not leave the cake at room temperature for long periods because the buttercream softens quickly.
• For freezing, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38
- Sodium: 110
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 7
- Cholesterol: 160