French Opera Cake
why make this recipe
French Opera Cake is a stunning dessert that brings layers of flavor and texture together in one bite. With almond sponge cake, rich chocolate ganache, and smooth coffee buttercream, this cake is perfect for special occasions and impressing guests. Plus, making it from scratch allows you to customize each layer to your taste.
how to make French Opera Cake
Ingredients
- 1 cup (100g) almond flour (spooned and leveled)
- 1/2 + 1/4 cup (100g + 50g) granulated sugar (divided)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 3 large egg whites (room temperature)
- 1/2 cup (60g) all-purpose flour (spooned and leveled)
- 2 Tbsp (28g) melted butter
- 3/4 cup (177mL) coffee
- 1/4 cup (50g) granulated sugar
- 1 cup (6oz) dark chocolate
- 1/2 cup (118mL) heavy whipping cream
- 1 cup (200g) granulated sugar
- 1/4 cup (59mL) water
- 4 large egg yolks (room temperature)
- 1 cup (227g) unsalted butter (room temperature)
- ⅛ tsp salt
- 1 Tbsp espresso powder (dissolved in 1 Tbsp hot water)
- 2 tsp vanilla bean paste (or vanilla extract)
- 1/2 cup (3oz) dark chocolate
- 1 Tbsp (15mL) coconut oil
Directions
- Joconde Sponge: Preheat your oven to 400°F (200°C). In a bowl, combine almond flour, 100g of sugar, salt, and vanilla extract. Add eggs and mix until smooth. Fold in all-purpose flour and melted butter. Whip egg whites with 50g sugar until stiff peaks form. Gently fold egg whites into the batter. Spread onto a parchment-lined baking sheet and bake for about 8-10 minutes until lightly golden. Let it cool.
- Coffee Soak: Combine coffee and 50g of sugar in a bowl. Stir until the sugar dissolves. Set aside.
- Chocolate Ganache: Heat heavy cream until steaming, then pour over chopped dark chocolate in a bowl. Let sit for a few minutes, then stir until smooth.
- Coffee French Buttercream: In a saucepan, combine 200g sugar and water. Cook until it reaches a soft ball stage (about 240°F or 115°C). Whip egg yolks in a bowl until pale, then slowly pour in the hot syrup while mixing. Once fluffy, add room temperature unsalted butter, salt, dissolved espresso powder, and vanilla. Beat until smooth.
- Assemble: Slice the cooled Joconde sponge into three equal layers. Place the first layer on a serving platter and soak with coffee. Spread a layer of chocolate ganache, then a layer of coffee buttercream. Repeat with the second layer and then top with the final sponge layer.
- Chocolate Glaze: Melt 3oz dark chocolate with coconut oil until smooth. Pour over the assembled cake, letting it cascade down the sides. Chill in the fridge to set.
how to serve French Opera Cake
Cut the cake into small squares or rectangles, as it is rich and flavorful. Serve it on a nice plate, and consider garnishing with chocolate shavings or fresh berries for a touch of elegance.
how to store French Opera Cake
Store leftover cake in the refrigerator for up to a week. Cover it with plastic wrap or keep it in an airtight container to maintain freshness. Bring to room temperature before serving for the best texture and flavor.
tips to make French Opera Cake
- Ensure all ingredients are at room temperature for better mixing.
- Use high-quality dark chocolate for richer flavor.
- Homemade coffee can be adjusted according to your taste; feel free to use more or less.
- When assembling, use a serrated knife to keep the layers neat.
variation
You can switch the flavors by replacing coffee with raspberry or passion fruit to create a fruity version. Additionally, using different types of nuts for the sponge or incorporating layer flavors can make this cake uniquely yours.
FAQs
1. Can I use a different type of flour instead of almond flour?
Yes, you can use hazelnut flour or even all-purpose flour, but that will change the flavor profile.
2. How long does it take to make this cake?
The preparation and baking can take around 2-3 hours. Chilling overnight is recommended to enhance the flavors and set better.
3. Can I freeze the French Opera Cake?
Yes, you can freeze it. Wrap it tightly with plastic wrap and then aluminum foil. It can last in the freezer for about 1 month. Thaw in the fridge overnight before serving.
French Opera Cake
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a bowl, combine almond flour, 100g of sugar, salt, and vanilla extract.
- Add eggs and mix until smooth.
- Fold in all-purpose flour and melted butter.
- Whip egg whites with 50g sugar until stiff peaks form.
- Gently fold egg whites into the batter.
- Spread onto a parchment-lined baking sheet and bake for about 8-10 minutes until lightly golden.
- Let it cool.
- Combine coffee and 50g of sugar in a bowl. Stir until the sugar dissolves. Set aside.
- Heat heavy cream until steaming, then pour over chopped dark chocolate in a bowl.
- Let sit for a few minutes, then stir until smooth.
- In a saucepan, combine 200g sugar and water.
- Cook until it reaches a soft ball stage (about 240°F or 115°C).
- Whip egg yolks in a bowl until pale.
- Slowly pour in the hot syrup while mixing until fluffy.
- Add room temperature unsalted butter, salt, dissolved espresso powder, and vanilla. Beat until smooth.
- Slice the cooled Joconde sponge into three equal layers.
- Place the first layer on a serving platter and soak with coffee.
- Spread a layer of chocolate ganache, then a layer of coffee buttercream.
- Repeat with the second layer and then top with the final sponge layer.
- Melt 3oz dark chocolate with coconut oil until smooth.
- Pour over the assembled cake, letting it cascade down the sides.
- Chill in the fridge to set.
Notes
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