Opera Cake Recipe

Voilà! Your homemade Opera Cake is now ready to be savored. With its harmonious combination of flavors and textures, this delightful French dessert is a true masterpiece. Whether it’s a special occasion or just a sweet indulgence, this Opera Cake will elevate any meal into a memorable experience. Bon appétit!

Opera Cake Recipe

Welcome to my kitchen! Today, I'm thrilled to share with you my authentic homemade Opera Cake recipe, a classic French delight that will transport your taste buds to the streets of Paris. This luscious dessert, consisting of layers of almond sponge cake, coffee buttercream, and rich chocolate ganache, is sure to impress your guests and leave them craving for more. Not only is this Opera Cake irresistibly delicious, but it's also surprisingly easy to make. So, let's put on our aprons and embark on a delightful culinary journey!

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Afternoon tea, Dessert

Cuisine French

Servings 4 people

Calories 480 kcal

Equipment

• Square Baking Pan 8-Inch
• Parchment Paper
• Mixing Bowls
• Electric Mixer
• Offset Spatula
• Sharp Knife
• Oven Mitts

Ingredients

  

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For The Almond Sponge Cake:

• 1/2 cup Almond Flour
• 1/2 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 3 Eggs Large, At Room Temperature
• 1/4 tsp Almond Extract
• 1 pinch Salt

For The Coffee Buttercream:

• 1 cup Unsalted Butter Softened
• 1 cup Powdered Sugar
• 2 tsp Instant Coffee Dissolved In 1 Tablespoon Of Hot Water

For The Chocolate Ganache:

• 4 oz Semisweet Chocolate Chopped
• 1/2 cup Heavy Cream

For Assembling And Decorating (Optional):

• 1 tbsp Unsweetened Cocoa Powder For Dusting
• Dark Chocolate Shavings
• Coffee Beans

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Instructions

 

• Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
• In a mixing bowl, whisk the almond flour, all-purpose flour, and salt together. In a separate bowl, beat the eggs, granulated sugar, and almond extract until light and fluffy.
• Gradually fold the dry ingredients into the egg mixture until fully combined. Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• For the coffee buttercream, beat the softened butter until creamy. Gradually add powdered sugar and dissolved coffee, beating until smooth and fluffy.
• For the chocolate ganache, heat the heavy cream in a saucepan until it starts to simmer. Remove from heat and pour over the chopped semisweet chocolate. Stir until smooth and shiny.
• Once the sponge cake has cooled, slice it into three even layers. Spread a generous layer of coffee buttercream on the first layer, followed by another layer of sponge cake and buttercream. Top with the final layer of sponge cake.
• Carefully pour the chocolate ganache over the assembled cake, ensuring it covers the top and drips down the sides.
• Garnish with dark chocolate shavings and coffee beans, if desired, and dust the top with cocoa powder.
• Chill the Opera Cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.

Notes

Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients or brands used.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 40gProtein: 6gFat: 34gSaturated Fat: 19gCholesterol: 152mgSodium: 32mgPotassium: 127mgFiber: 2gSugar: 28g

Keyword cake, French Cake, Opera Cake

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