Opera Cake Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Opera Cake Recipe: A Decadent Dessert Masterpiece

Opera cake is a showstopper dessert, known for its elegant layers of crisp almond joconde cake, rich coffee buttercream, and dark chocolate ganache. This recipe will guide you through creating this sophisticated treat at home. Get ready to impress your friends and family!

Ingredients:

This recipe breaks down the ingredients for each component of the Opera Cake for clarity and easy preparation.

For the Joconde (Almond Sponge) Cake:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/2 cup almond powder (finely ground blanched almonds)
• 1/2 cup powdered sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Coffee Buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• Pinch of salt

For the Dark Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, finely chopped

Instructions:

Making the Joconde Cake:

1. Preheat & Prepare: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whip Egg Whites: In a clean, grease-free bowl, beat egg whites until stiff peaks form. Gradually add granulated sugar, beating until glossy and stiff.
3. Combine Dry Ingredients: In a separate bowl, whisk together almond powder, powdered sugar, and flour.
4. Fold Gently: Gently fold the dry ingredients into the whipped egg whites. Then, fold in the egg yolks and vanilla extract until just combined. Be careful not to deflate the egg whites.
5. Bake: Spread the batter evenly onto the prepared baking sheet, forming a thin rectangle. Bake for 10-12 minutes, or until golden brown and set.
6. Cool & Cut: Let the cake cool completely on the baking sheet. Once cool, use a sharp knife to cut the cake into 3 equal rectangles.

Making the Coffee Buttercream:

1. Beat Butter: In a large bowl, beat the softened butter until light and fluffy.
2. Add Sugar Gradually: Gradually add the powdered sugar, beating until smooth.
3. Incorporate Coffee & Vanilla: Stir in the cooled coffee, vanilla extract, and salt until well combined.

Making the Dark Chocolate Ganache:

1. Heat Cream: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Pour over Chocolate: Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
3. Stir Until Smooth: Stir until the chocolate is completely melted and the ganache is smooth and glossy. Let it cool slightly.

Assembling the Opera Cake:

1. Layer the Cake: Place one joconde rectangle on a serving plate. Spread a layer of coffee buttercream evenly over the cake.
2. Repeat Layers: Top with another joconde rectangle, another layer of buttercream, and finally the last joconde rectangle.
3. Frost and Glaze: Frost the entire cake with the remaining buttercream. Pour the cooled ganache over the top of the cake, letting it drip down the sides for a beautiful effect.
4. Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the ganache to set.

Tips and Variations:

• For a stronger coffee flavor: Use espresso instead of brewed coffee.
• Add a touch of liqueur: Add a tablespoon of coffee liqueur to the buttercream for an extra kick.
• Get creative with ganache: Use milk chocolate or white chocolate ganache instead of dark chocolate.
• Decorate: Garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder.

This decadent Opera Cake is a true testament to culinary artistry. Enjoy the process of creating this masterpiece and the even greater pleasure of savoring its exquisite taste! Remember to share your creations and tag us! #OperaCake #DessertRecipe #Baking #Homemade