Opera Cake is a showstopper. Thin almond sponge. Coffee buttercream. Dark chocolate ganache. Glossy glaze. It’s a project. It’s worth it.
Named after the Paris Opera. Seven layers. Endless elegance. Make it for someone you really like. Or just for yourself.
Step-by-Step Instructions
Make the Sponge
Preheat oven to 425°F (220°C). Line a 10×15 jelly roll pan with parchment.
Whisk almond flour, powdered sugar, and flour. Add 4 whole eggs. Mix until smooth.
Beat egg whites with granulated sugar until stiff. Fold into almond mixture. Fold in melted butter.
Spread thinly in pan. Bake 8-10 minutes. Cool. Cut into 3 equal rectangles.
Make the Syrup
Heat water and sugar until dissolved. Stir in coffee. Set aside.
Make the Buttercream
Heat sugar and water to 240°F (115°C). Beat egg yolks. Slowly pour syrup into yolks while beating.
Beat until cool. Add softened butter gradually. Add coffee extract.
Make the Ganache
Heat cream until steaming. Pour over chocolate. Let sit 2 minutes. Stir until smooth.
Assemble the Cake
Layer 1: Sponge + brush with syrup + spread buttercream.
Layer 2: Sponge + syrup + spread ganache.
Layer 3: Sponge + syrup + buttercream.
Chill 30 minutes.
Glaze and Finish
Melt chocolate and oil. Pour over chilled cake. Smooth. Chill until set.
Trim edges. Slice with a hot knife. Serve cold.
Summary
Prep Time: 1 hour | Cook + Assemble: 2 hours | Total Time: ~3 hours (plus chilling)
Yield: 10-12 servings
Difficulty: Hard (but worth it)
Storage Notes
Fridge:
Store in refrigerator for up to 5 days. Bring to room temperature before serving.
Freezer Friendly:
Freeze assembled (unglazed) for 2 months. Glaze after thawing.
Pro Tip:
- Use a hot knife (dip in hot water, wipe dry) for clean, neat slices.
