Opera Cake

Opera cake is the crown jewel of French patisserie: thin layers of almond joconde sponge brushed with coffee syrup, layered with silky coffee buttercream and dark chocolate ganache. It is rich, refined and deeply impressive. Slice it with a hot knife for perfect, clean layers.

Prep time

40 mins

Cook time

25 mins

Total time

1 hour 5 mins

Servings

8 servings

Calories

450

Ingredients

• 4 eggs
• 100 g ground almonds
• 100 g icing sugar
• 40 g plain flour
• 2 egg whites
• 30 g caster sugar
• 150 g butter, softened
• 2 tablespoons strong coffee
• 100 ml coffee syrup (coffee + sugar)
• 150 g dark chocolate
• 100 ml double cream
• 1 tablespoon cocoa powder

Instructions

1. Whisk the eggs, ground almonds and icing sugar until pale, then fold in the flour.
2. Whisk the egg whites with the caster sugar to soft peaks and fold in gently.
3. Spread thinly onto a lined baking tray and bake at 200°C (400°F) for 8 to 10 minutes.
4. Cut the sponge into 3 equal rectangles and brush each with coffee syrup.
5. Beat the butter with the strong coffee into a smooth buttercream.
6. Layer the sponge with buttercream and ganache made from the chocolate and cream, then chill for 1 hour.
7. Top with a thin layer of ganache, dust with cocoa and slice with a hot knife.

Pro tips

• Spread the sponge thinly and evenly so the layers stay delicate.
• Chill the cake well before slicing for clean, sharp layers.
• Use a hot, dry knife and wipe it between cuts.
• Opera cake tastes best at room temperature, so take it out of the fridge 20 minutes before serving.

Frequently asked questions