This Opera Cake is a show-stopping French dessert made with almond sponge, coffee buttercream, and silky chocolate ganache. Every bite melts with a perfect balance of coffee aroma, nutty sweetness, and rich chocolate. It’s ideal for celebrations or when you want to treat yourself to a bakery-quality dessert at home.
Table of Contents
Table of Contents
Ingredients
For the Joconde Sponge
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large eggs, room temperature
- 3 large egg whites
- 2 tbsp granulated sugar
- ½ cup all-purpose flour
For the Coffee Syrup
- ½ cup strong brewed coffee
- 2 tbsp granulated sugar
For the Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Glaze
- ½ cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
Step 1: Make the Joconde Sponge
Preheat oven to 400°F (200°C). Line two 9×13-inch pans with parchment paper.
Whisk almond flour, powdered sugar, and whole eggs until fluffy.
Whip egg whites with sugar until soft peaks form, then gently fold into the almond mixture.
Sift in flour and fold until combined. Spread batter evenly into pans and bake 8–10 minutes until golden. Cool completely.
Step 2: Prepare the Coffee Syrup
In a small saucepan, heat brewed coffee and sugar over medium until dissolved. Let cool.
Step 3: Make the Coffee Buttercream
Beat softened butter until creamy.
Add powdered sugar gradually, mixing until smooth.
Blend in cooled coffee until the buttercream is silky and spreadable.
Step 4: Prepare the Chocolate Ganache
Heat cream just until simmering, then pour over chocolate chips.
Let sit 2 minutes, stir until smooth and glossy.
Step 5: Assemble the Cake
Trim sponge layers to fit your mold.
Place one layer on a serving tray and brush generously with coffee syrup.
Spread coffee buttercream on top.
Add the second sponge layer, brush with syrup, and spread ganache.
Repeat with the final sponge and buttercream. Chill 30 minutes.
Step 6: Add the Glaze
Melt dark chocolate and coconut oil until smooth.
Pour over the chilled cake and spread evenly.
Let the glaze set before slicing and serving.
Opera Cake
Equipment
- Two 9×13-inch baking sheets Line with parchment paper
- Hand or stand mixer For whipping eggs and buttercream
- Small saucepan For syrup and warming cream
- Spatula and offset spatula For spreading thin layers
- wire rack Cool sponges
- Rectangular cake mold (optional) Helps keep layers even
- Sharp knife Warm and dry for clean slices
Ingredients
- 1 cup almond flour
- 1 cup powdered sugar
- 6 large eggs, room temperature
- 3 large egg whites
- 2 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup strong brewed coffee
- 2 tbsp granulated sugar (for syrup)
- 1 cup unsalted butter, softened
- 3 cups powdered sugar (for buttercream)
- 2 tbsp strong brewed coffee, cooled
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat oven to 400°F (200°C). Line two 9×13-inch pans with parchment. Whisk almond flour, powdered sugar, and whole eggs until pale and airy. Whip egg whites with sugar to soft peaks, then fold into the almond mixture. Sift in flour and fold just to combine. Spread into pans; bake 8–10 minutes until golden and springy. Cool completely.
- Combine brewed coffee and sugar in a small saucepan over medium heat. Stir until sugar dissolves, then cool to room temperature.
- Beat softened butter until creamy and pale. Gradually add powdered sugar until smooth. Mix in cooled coffee, a little at a time, until silky and spreadable.
- Warm heavy cream just to a simmer. Pour over chocolate chips and rest 2 minutes. Stir until smooth and glossy.
- Trim sponge to fit a rectangular mold or stack evenly. Place first layer on a tray; brush generously with coffee syrup. Spread buttercream. Add second sponge; brush with syrup and spread ganache. Add third sponge; brush with syrup and spread buttercream. Chill 30–60 minutes to set.
- Melt dark chocolate with coconut oil until smooth. Pour over chilled cake and spread evenly. Let glaze set before slicing.