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Delicious French Opera Cake featuring coffee, chocolate, and almond layers.

French Opera Cake

A stunning dessert with layers of almond sponge cake, chocolate ganache, and coffee buttercream, perfect for special occasions and impressive presentations.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Cakes, Dessert
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Joconde Sponge
  • 1 cup almond flour (spooned and leveled)
  • 100 g granulated sugar (divided) 100g for sponge preparation
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 large eggs (room temperature)
  • 3 large egg whites (room temperature)
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 2 Tbsp melted butter
For the Coffee Soak
  • 3/4 cup coffee
  • 1/4 cup granulated sugar 50g for coffee soak
For the Chocolate Ganache
  • 1 cup dark chocolate 6oz, chopped
  • 1/2 cup heavy whipping cream
For the Coffee French Buttercream
  • 1 cup granulated sugar 200g
  • 1/4 cup water
  • 4 large egg yolks (room temperature)
  • 1 cup unsalted butter (room temperature) 227g
  • 1/8 tsp salt
  • 1 Tbsp espresso powder (dissolved in 1 Tbsp hot water)
  • 2 tsp vanilla bean paste (or vanilla extract)
For the Chocolate Glaze
  • 1/2 cup dark chocolate 3oz, chopped
  • 1 Tbsp coconut oil

Method
 

Prepare the Joconde Sponge
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine almond flour, 100g of sugar, salt, and vanilla extract.
  3. Add eggs and mix until smooth.
  4. Fold in all-purpose flour and melted butter.
  5. Whip egg whites with 50g sugar until stiff peaks form.
  6. Gently fold egg whites into the batter.
  7. Spread onto a parchment-lined baking sheet and bake for about 8-10 minutes until lightly golden.
  8. Let it cool.
Prepare the Coffee Soak
  1. Combine coffee and 50g of sugar in a bowl. Stir until the sugar dissolves. Set aside.
Make the Chocolate Ganache
  1. Heat heavy cream until steaming, then pour over chopped dark chocolate in a bowl.
  2. Let sit for a few minutes, then stir until smooth.
Make the Coffee French Buttercream
  1. In a saucepan, combine 200g sugar and water.
  2. Cook until it reaches a soft ball stage (about 240°F or 115°C).
  3. Whip egg yolks in a bowl until pale.
  4. Slowly pour in the hot syrup while mixing until fluffy.
  5. Add room temperature unsalted butter, salt, dissolved espresso powder, and vanilla. Beat until smooth.
Assemble the Cake
  1. Slice the cooled Joconde sponge into three equal layers.
  2. Place the first layer on a serving platter and soak with coffee.
  3. Spread a layer of chocolate ganache, then a layer of coffee buttercream.
  4. Repeat with the second layer and then top with the final sponge layer.
Prepare the Chocolate Glaze
  1. Melt 3oz dark chocolate with coconut oil until smooth.
  2. Pour over the assembled cake, letting it cascade down the sides.
  3. Chill in the fridge to set.

Notes

Ensure all ingredients are at room temperature for better mixing. Use high-quality dark chocolate for a richer flavor. Feel free to adjust the coffee to taste. Use a serrated knife for neat layers when assembling.