Opera Cake - French Opera Cake Recipe - Chocolate Coffee Cake (2024)

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Joconde (Almond Sponge Cake)

• 5 eggs , room temperature
• 5 oz (140g) ground almonds (almond flour)
• 5 oz (140g) powdered sugar
• 1/4 cup (30g) flour
• 2 tbsp (30g) butter , melted
• 5 egg whites
• 2 tbsp (30g) sugar
• 1/4 tsp (1g) salt

Coffee Syrup

• 2/3 cup (160ml) water
• 1/2 cup (100g) sugar
• 3 tsp (6g) instant coffee

Chocolate Croustillant

• 2.5 oz (70g) semisweet chocolate
• 2.5 oz (70g) Paillette Feuilletine

Chocolate Ganache

• 5.5 oz (160g) semisweet chocolate
• 2/3 cup (160g) whipping cream

Coffee Butercream

• 5 egg yolks , room temperature
• 3/4 cup (150g) sugar
• 3 tbsp (45ml) water
• 2 tsp (4g) instant coffee
• 1 ¼ cup (280g) butter , softened

Chocolate Glaze

• 7 oz (200g) semisweet chocolate
• 2 tbsp (30ml) canola oil

Prepare joconde (almond sponge cake).

• Preheat oven to 400F (200C). Grease and line with parchment paper two 9×13 inch (23x33cm) baking pan.

• Sift the almond flour and powdered sugar into a large bowl. Add the whole 5 eggs and mix until the mixture is creamy and fluffy. Incorporate flour.

• In another bowl whip the egg whites and salt until foamy. Gradually add sugar and continue mixing until stiff peaks form.

• Fold the whipped whites into the almond mixture and add melted butter.

• Divide batter evenly into prepared pans.

• Bake for 8-10 minutes until slightly golden.

• Cool completely.

• When completely cooled use a 8 inch (20cm) square ring to cut the sponge cakes into three

Prepare coffee syrup.

• Place the water, sugar and coffee into a small saucepan and bring to a boil over medium heat.

• Set aside to cool completely.

Prepare chocolate croustillant.

• Melt the chocolate over bain-marie. Add Pailleté feuilletine and stir to combine.

• Spread the croustillant on top of one square sponge cake. Refrigerate to set.

Prepare chocolate ganache.

• Place chocolate into a bowl. Heat cream in a small saucepan until it starts to boil. Pour over the chocolate. Let sit for 1 minute. Stir until completely melted. Set aside to cool, at room temperature.

Prepare coffee buttercream.

• Mix egg yolks in a heatproof bowl until creamy and light yellow colored.

• In a small saucepan combine sugar with water and instant coffee and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 240 F (115C) pour it gradually over the creamy egg yolks, while mixing continuously. Continue mixing until the mixture is cooled.

• Gradually add softened butter, mix on low until butter is incorporated and then mix on high speed until smooth and fluffy.

Cake assembly.

• Take the croustillant coated sponge cake layer from the fridge, flip on a serving plate with chocolate croustillant facing down.

• Brush the sponge cake layer with coffee syrup.

• Spread half of coffee buttercream. Add another layer of sponge cake, soak well with coffee syrup.

• Spread the cooled chocolate ganache.

• Add the last layer of sponge cake and brush well with coffee syrup.

• Spread the other half of buttercream on top and even the surface using an offset spatula or cake scraper.

• Cover and refrigerate the cake for at least 2 hours or even overnight.

Prepare chocolate glaze.

• Before preparing the glaze place the chilled cake over a rack placed on a baking sheet lined with parchment paper. Melt the chocolate over bain-marie. Add oil and stir to combine.

• Pour the glaze immediately over the chilled cake to create a smooth surface. Refrigerate for about 1 hour to set.

• Using a hot knife cut the edges of the cake and cut the cake in 8 or 10 rectangular pieces. Using the leftover chocolate glaze write “Opera” on each and decorate with gold leaf. Enjoy!