Opera Cake – Elegant, Rich & Classic French Dessert

Opera Cake is a luxurious, multi-layered French dessert that combines almond sponge cake (joconde), rich coffee syrup, silky coffee buttercream, and glossy chocolate ganache—all topped with a signature dark chocolate glaze. It’s a decadent, show-stopping treat that’s as beautiful as it is indulgent, perfect for holidays, dinner parties, or impressing guests with your patisserie skills.

🛒 Ingredients

For the Joconde (Almond Sponge Cake)
6 large eggs
6 large egg whites
¾ cup almond flour
¾ cup powdered sugar
½ cup all-purpose flour
2 tablespoons melted butter
Pinch of salt

For the Coffee Syrup
½ cup water
⅓ cup granulated sugar
1½ tablespoons instant espresso powder or strong brewed coffee

For the Coffee Buttercream
1 cup unsalted butter, softened
3 egg yolks
½ cup granulated sugar
¼ cup water
1½ tablespoons instant espresso powder dissolved in 1 tbsp hot water

For the Chocolate Ganache
½ cup heavy cream
4 oz dark chocolate, finely chopped
1 tablespoon unsalted butter

For the Chocolate Glaze
4 oz dark chocolate
1½ tablespoons neutral oil or butter (for shine)

🔄 Substitutions

Almond flour: Use hazelnut flour for a twist
Espresso: Brew strong coffee or use decaf for a lighter flavor
Buttercream: Swap with mocha or vanilla buttercream
Ganache: Use milk chocolate for a sweeter version
Gluten-free: Use a 1:1 gluten-free flour blend for the sponge

👨‍🍳 How to

Make the Joconde Sponge
Preheat oven to 425°F (220°C) and line three jelly roll pans with parchment
Whisk eggs, almond flour, powdered sugar, and flour until light and pale
In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form
Fold egg whites into the almond mixture in 3 additions, then stir in melted butter
Spread batter evenly across pans and bake for 5–7 minutes until lightly golden
Cool completely, then trim edges to equal size

Make Coffee Syrup
Heat water, sugar, and espresso in a saucepan until dissolved
Set aside and let cool

Make Coffee Buttercream
Whisk egg yolks in a stand mixer until pale
In a saucepan, boil sugar and water until it reaches 240°F (115°C)
Slowly drizzle hot syrup into yolks while mixing continuously
Beat until thick and cool, then gradually add butter and espresso mixture until smooth and creamy

Make Ganache
Heat cream just to a simmer, pour over chopped chocolate
Let sit 1 minute, then stir until smooth
Mix in butter and let cool slightly

Assemble the Cake
Place first sponge layer on a tray, brush with coffee syrup
Spread a layer of coffee buttercream evenly
Add second sponge layer, brush with syrup, and spread ganache
Add final sponge, brush with syrup, and spread final layer of buttercream
Chill cake for 30 minutes

Make Chocolate Glaze
Melt chocolate with oil or butter until smooth
Pour glaze over chilled cake and smooth with a spatula
Chill again until set, then trim edges and slice into clean, elegant rectangles

🧀 Mix-ins

Add a splash of coffee liqueur to the syrup
Use hazelnut buttercream for a nutty twist
Decorate with gold leaf or chocolate curls
Layer in a thin strip of marzipan for almond lovers

✅ Recipe Tips

Use room-temperature eggs for better volume
Chill between layers for clean, defined edges
Wipe knife between slices for bakery-style presentation
Make the buttercream and ganache ahead to save time

📦 Storage

Store in the fridge, tightly covered, for up to 4 days
Bring to room temperature before serving for best texture
Can be frozen (without glaze) for up to 1 month—thaw and glaze fresh

🌀 Recipe Variations

Chocolate-orange: Add orange zest and orange syrup
Matcha Opera Cake: Use green tea powder in the sponge and buttercream
Raspberry-chocolate: Use raspberry jam and chocolate buttercream
Mini opera cakes: Assemble in small rounds for individual servings

❓ FAQs

Why is it called Opera Cake? It’s said to be inspired by the layers of an opera house stage
Can I skip the coffee? Yes—use vanilla or chocolate syrup instead
Is it hard to make? It takes time, but each step is manageable with good prep
How do I get clean layers? Chill between steps and use a hot knife for slicing

This Opera Cake is rich, refined, and worth every layer—a true masterpiece of French baking.