Best Opera Cake Recipes

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OPERA CAKE



Opera Cake image

This dessert is amazing! It uses coffee and chocolate, the best combination since chocolate and peanut butter. I discovered this cake in a small bakery back East and when I moved to the West Coast, I had to recreate it myself in my own kitchen. Put any leftover cake in the fridge. It keeps much better when cool.

Provided by Brandi Rose

Categories     World Cuisine Recipes     European     French

Time 1h20m

Yield 12

Number Of Ingredients 22

6 large egg whites, at room temperature
2 tablespoons white sugar
2 cups almond flour
2 cups confectioners' sugar, sifted
4 large eggs
2 large egg yolks
½ cup all-purpose flour
½ cup boiling water
⅓ cup white sugar
1 ½ tablespoons instant coffee powder
2 tablespoons boiling water
2 tablespoons instant coffee powder
1 cup white sugar
¼ cup water
½ teaspoon vanilla extract
1 large egg
1 large egg yolk
14 tablespoons unsalted butter, at room temperature
8 ounces dark chocolate, finely chopped
½ cup whole milk
¼ cup heavy cream
4 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Slowly add white sugar and whip on high speed until the whites are stiff and glossy.
  • Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Add flour and beat on low speed until combined. Gently fold egg whites into the almond mixture until combined. Divide batter between the jelly roll pans; spread evenly.
  • Bake cake layers in the preheated oven until lightly browned, about 5 minutes. Invert onto cooling racks and peel off parchment paper; let cool.
  • Make coffee syrup while cake is cooling. Combine boiling water, sugar, and coffee powder in a small bowl; stir until dissolved.
  • Stir 2 tablespoons boiling water and coffee powder together for the buttercream. Set aside.
  • Combine sugar, 1/4 cup water, and vanilla extract in a small saucepan. Bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into the mixture reaches 255 degrees F (124 degrees C).
  • Meanwhile, beat egg and egg yolk in a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the mixer bowl, mixing continuously until the bottom of the bowl feels cool to the touch.
  • Beat butter in a separate bowl until creamy. Add butter gradually to the egg mixture, beating until frosting is fluffy. Add the dissolved coffee mixture and beat until well incorporated.
  • Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan. Pour over chocolate; stir until melted and smooth. Whisk in butter until ganache looks smooth and creamy. Let cool.
  • Cut cooled cake layers in half crosswise. Place 1 piece on a rectangular serving plate. Sprinkle some coffee syrup on top. Add an even layer of buttercream. Repeat with a second cake layer, more coffee syrup, and another layer of buttercream. Spread 1/2 of the ganache on top. Repeat with remaining, cake layers, coffee syrup, and buttercream. Top cake with remaining ganache.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 66.1 g, Cholesterol 183.3 mg, Fat 39.1 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 15.1 g, Sodium 69.1 mg, Sugar 55.3 g

OPERA CAKE



Opera Cake image

There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris.

Categories     Gourmet     Dessert     Chocolate     Bake     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 6-8 servings

Number Of Ingredients 29

For almond sponge cake
3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy
For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
1 offset metal spatula
1 candy thermometer
1 small sealable plastic bag
Special Equipment
a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Steps:

  • Make sponge cake:
  • Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
  • Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
  • Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
  • Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
  • Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
  • Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.
  • Make coffee syrup:
  • Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.
  • Make coffee buttercream:
  • Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
  • While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
  • Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
  • Make glaze:
  • Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.
  • Assemble cake:
  • Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
  • Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
  • Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
  • Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.

CUBAN OPERA CAKE



Cuban Opera Cake image

Categories     Cake     Coffee     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Créme de Cacao     Chill     Double Boiler     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 32

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 teaspoons vanilla extract
4 large eggs
1 cup sour cream
1/2 cup crème de cacao
1/2 cup freshly brewed coffee, lukewarm
Buttercream
8 ounces imported milk chocolate, chopped
1/2 cup sugar
4 large egg yolks
2 tablespoons water
2 tablespoons light corn syrup
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
Coffee Mousse
1/2 cup half and half
4 tablespoons sugar
1 tablespoon instant espresso powder or coffee powder
4 large egg yolks
1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes
1 cup chilled whipping cream
1 teaspoon vanilla extract
Chocolate Glaze
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa powder
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crème de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.
  • Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.
  • For buttercream:
  • Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.
  • For coffee mousse:
  • Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.
  • Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.
  • For chocolate glaze:
  • Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.
  • Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)

CUBAN OPERA CAKE



Cuban Opera Cake image

I have made this cake and it is worth the effort- the second time I made it -it was a lot easier :) This is restaurant quality. Please see cooking times on recipe :) There are many layers to this cake (no pun intended) and one cooking time was hard to answer. Here is what the RSVP request stated: *Bon Apetit Sept 2003 Melissa Harden of Omaha, Nebraska, writes: "To celebrate our recent engagement, my fiancé and I spent a long weekend at the Mondrian in Los Angeles. Our stay was perfect, as was dinner at the hotel's Asia de Cuba restaurant, where I couldn't get enough of the rich Cuban Opera cake." A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse - all covered with chocolate glaze. This version, which is perfect for a special occasion, is taller than your average Opera cake, owing to its thicker layers

Provided by Chez Michelle

Categories     Dessert

Time 4h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 28

4 ounces bittersweet chocolate, chopped (not unsweetened or semisweet)
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups packed golden brown sugar
1/2 cup unsalted butter, room temperature
3 1/2 teaspoons vanilla extract
4 large eggs
1 cup sour cream
1/2 cup Creme de Cacao
1/2 cup freshly brewed coffee, lukewarm
8 ounces imported milk chocolate, chopped
1/2 cup sugar
4 large egg yolks
2 tablespoons water
2 tablespoons light corn syrup
3/4 cup unsalted butter, room temperature
1/2 cup half-and-half
4 tablespoons sugar
1 tablespoon instant espresso powder or 1 tablespoon instant coffee powder
4 large egg yolks
1 teaspoon unflavored gelatin, softened in 1 tablespoon water 10 minutes
1 cup chilled whipping cream
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa powder
12 ounces bittersweet chocolate, chopped (not unsweetened or semisweet)

Steps:

  • For cake: Preheat oven to 325°F Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crème de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.
  • Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.
  • For buttercream: Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.
  • For coffee mousse:Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160°F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.
  • Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.
  • For chocolate glaze: Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.
  • Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.).

Nutrition Facts : Calories 827.1, Fat 42.7, SaturatedFat 24.6, Cholesterol 304.9, Sodium 389.9, Carbohydrate 99.4, Fiber 2.4, Sugar 75.8, Protein 9.9

OPERA PEANUT BUTTER CAKE



Opera Peanut Butter Cake image

This cake is extremely rich and should be made for a special occasion. Because of its complexity and costly ingredients, the recipe is intended for more experienced bakers.

Provided by Olha7397

Categories     Dessert

Time 2h20m

Yield 24 serving(s)

Number Of Ingredients 17

3 cups granulated sugar, divided
3 cups finely ground blanched almonds
3/4 cup all-purpose flour
8 eggs
1/4 cup sweet butter or 1/4 cup hard margarine, melted and cooled
2 cups egg whites (about 16 whites)
1 1/4 cups granulated sugar
7/8 cup water
10 egg yolks
1 whole egg
3 cups sweet butter, cut into pieces (6 sticks)
2 cups chunky peanut butter (16 oz)
1 cup milk
2 cups semi-sweet chocolate chips (12 oz.)
6 tablespoons sweet butter
1/2 cup unsalted dry roasted peanuts, chopped
chocolate, sheet (optional) or chocolate curls (optional)

Steps:

  • Prepare Sponge Cake: Preheat oven to 325°F Line 17 by 12 inch jelly roll pan with waxed paper.
  • In very large bowl, combine 2 1/2 cups sugar, ground almonds and flour. Add 8 eggs, one at a time, mixing thoroughly after each addition. Add melted butter; mix briskly for 30 seconds.
  • In medium bowl with electric mixer at high speed, beat egg whites with remaining 1/2 cup sugar until stiff peaks form. With rubber spatula, gently fold beaten whites into flour mixture in 3 or 4 additions, pour batter into prepared pan, spreading evenly with spatula. Bake 15 to 20 minutes, or until top of cake is golden brown. Cool in pan on wire rack.
  • Prepare the Peanut Butter Cream: In medium saucepan over medium heat, combine the sugar and 7/8 cup water; bring to a boil. Reduce heat to low; cook until syrup reaches 240 F., "soft ball" stage, on a candy thermometer.
  • Meanwhile, in large bowl with mixer at medium speed, beat 10 egg yolks and whole egg. Add sugar syrup in a gradual stream; beat 5 minutes. Add butter; beat 5 minutes longer. Add peanut butter; beat until mixture is smooth. Set aside.
  • Prepare Chocolate Ganache: In medium saucepan over medium heat, bring milk to a boil. Add chocolate chips; remove from heat and stir until melted and smooth. Stir in butter and chopped peanuts. Let cool.
  • To Assemble Cake: Remove waxed paper from sponge cake; cut cake into three 12 by 5 1/2 inch pieces. Spread half the Peanut Butter Cream over one third, piling it high and smoothing with rubber spatula. Top with a second piece of sponge cake and spread with half of the Chocolate Ganache. Top with remaining third of sponge nut Butter Cream. Refrigerate cake until ready to serve; let cake stand at room temperature for 20 to 30 minutes before serving.
  • To Make Chocolate Sheet to fit top of cake, cut a rectangle of waxed paper the same size as top layer of cake; place on cookie sheet. Evenly brush a thick layer of the remaining ganache mixture over waxed paper; chill until firm. Just before serving, carefully remove chocolate-coated waxed paper from cookie sheet; invert on top of cake. Gently peel off waxed paper. Trim edges with small, sharp knife if necessary. Or, if desired, simply cover entire top of cake with chocolate curls. Makes about 24 servings.
  • NOTE: To grind almonds, place in bowl of food processor and pulse on and off until nuts are pulverized and fluffy. Do not overprocess, as nuts will turn to a paste. I prefer a nut grinder.
  • Woman's Day.

Nutrition Facts : Calories 777.9, Fat 57.4, SaturatedFat 24.2, Cholesterol 232.1, Sodium 183, Carbohydrate 57.2, Fiber 4.8, Sugar 46.1, Protein 16.8

CLASSIC OPERA CAKE



Classic Opera Cake image

My favorite French dessert. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream

Provided by @MakeItYours

Number Of Ingredients 26

For Joconde Sponge
3/4 cup Confectioners Sugar
1 cup Almond Flour
1/4 cup Cake Flour
3 Eggs
3 Egg Whites
3 teaspoons Granulated Sugar
3 tablespoons Unsalted Butter (melted)
For Coffee Syrup
1/4 cup Water
1/4 cup Sugar
1 tablespoon Instant Coffee Powder
For Coffee Flavored French Buttercream
1 1/2 cups Unsalted Butter (cubed and at room temperature)
1 cup Water
1 1/4 cups Granulated Sugar
3 Egg Yolks
2 tablespoons Strong Black Coffee (cooled )
For Chocolate Ganache
1/3 cup Semi-Sweet Chocolate (chopped)
1/3 cup Heavy Cream
For Opera Glaze
1/2 cup Semi-Sweet Chocolate (chopped)
1 tablespoon Vegetable Oil
Assembly
1/4 cup Semi-Sweet Chocolate (melted)

Steps:

  • For Joconde Sponge
  • Preheat oven to 400 F
  • Line a large sheet pan with parchment paper. Spray with nonstick stick spray all oven the bottom and sides
  • Sift together the confectioner's sugar, almond flour, and cake flour
  • Slowly whisk in the eggs, one a time mixing well after each addition
  • Whip the egg whites with the granulated sugar until medium peaks form
  • Slowly fold in the egg whites into the flour mixture being careful not to deflate the whites
  • Finally, fold in the melted butter
  • Place the mixture on the prepared sheet pan and smooth it out evenly with a spatula
  • Bake for 12-15 minutes or until golden
  • Remove from the oven and let it cool for 2-3 on the sheet pan. After that, carefully remove from pan and peel off the parchment paper. Cool on a rack completely
  • For Coffee Syrup
  • Boil the water and sugar in a pan, stirring well until the sugar completely dissolves. Remove from heat and add the coffee granules
  • Let the mixture sit for 5 minutes and then strain into a clean bowl. Cool in the Fridge
  • For Coffee Flavored French Buttercream
  • Pour sugar and water in a saucepan. Place a candy thermometer on the side of the pan and cook on medium-high heat without stirring until the mixture reaches 240 F.
  • While the sugar cooks, whip egg yolks the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until pale and thick
  • With the mixer on low speed, slowly add the syrup to the yolks until the mixture is completely incorporated
  • Keep beating until the bottom of the bowl feels completely cool. About 5-7 minutes
  • When the mixture and the bowl no longer feel warm, switch to the paddle attachment and slowly add the butter until incorporated
  • Finally, add the coffee and mix
  • If not using the buttercream right away, cover and place it in the fridge
  • For Chocolate Ganache
  • Heat the cream in the microwave until boiling hot
  • Place the chocolate pieces in a bowl
  • Pour the hot cream into the chocolate. Let it sit for 3 minutes
  • Carefully whisk the mixture until completely incorporated
  • For Opera Glaze
  • Melt chocolate in the microwave. Heat it up for 30 seconds, mix, and repeat heating at shorter intervals, 15 to 20 seconds, stirring in between until the chocolate is completely melted and smooth
  • Add oil and finish mixing
  • Assembly
  • Cut Joconde Sponge in 3 equal pieces
  • My favorite French dessert. This scrumptious classic Opera Cake recipe step by step instructions
  • Melt the 1/4 cup of semi-sweet chocolate and spread it all over the surface of one of the sponge layers. Freeze that layer for 3-4 minutes or until chocolate sets
  • Remove from freezer and flip cake over so that the frozen chocolate is on the bottom
  • Brush the cake with the coffee syrup
  • Spread a layer of coffee buttercream on top and smooth it out using a spatula
  • Place the second layer of cake on top and brush with coffee syrup
  • Add the soft chocolate ganache and smooth it out with a spatula. Freeze for 5-6 minutes or until set
  • Remove from freezer and add the final layer of cake on top. Brush with the remaining coffee syrup
  • Spread the coffee buttercream all over the top of the cake. Freeze until solid, about 5-6 minutes
  • Remove from freezer and pour the Opera Glaze on top. Refrigerate or freeze until set
  • Save some melted chocolate and write the word Opera on top (optional)
  • Dip a knife in boiling water for 20 seconds. Dry, and cut into the desired size
  • Cake can be kept refrigerated up to a week or frozen up to 3 months
  • Enjoy!
  • Recipe Notes
  • The coffee buttercream makes enough for 2 cakes. You may freeze the leftover cream up to 90 days
  • Make the layers fairly uniform in order to achieve the same taste in every bite
  • I recommend making the cakes, coffee syrup, and buttercream the day before and the ganache and glaze the same day you're assembling the cake.

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