Classic Opera Cake: Elegant French Chocolate-Coffee Layers

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• 150 grams Almond flour
• 150 grams Powdered sugar
• 4 Eggs
• 3 Eggs (for whipped egg whites)
• 40 grams Low-protein all-purpose flour
• 30 grams Unsalted butter (melted)
• 20 grams Granulated sugar (for egg whites)
• 3 tbsp Instant coffee powder
• 150 ml Hot water
• 50 grams Granulated sugar (for coffee syrup)
• 200 grams Unsalted butter, room temperature (for buttercream)
• 100 grams Powdered sugar (for buttercream)
• 2 tbsp Strong espresso coffee (for buttercream)
• 250 grams Dark cooking chocolate
• 150 ml Heavy cream (liquid whipping cream)
• 100 grams Dark chocolate bar for glaze
• 1 tbsp Neutral vegetable oil
• 1/4 tsp Salt

👩‍🍳 Instructions

1. 1 Make the almond sponge (joconde): preheat the oven to 200°C (400°F). Beat the almond flour, powdered sugar, and 4 whole eggs with a mixer for 5-7 minutes until pale and thickly whipped.
2. 2 In a separate bowl, whip the 3 egg whites with salt until foamy, then gradually add the granulated sugar, whipping until soft peaks form.
3. 3 Sift the flour into the egg yolk mixture, folding gently. Add the melted butter and mix well. Gradually fold in the whipped egg whites using a gentle folding technique so the batter doesn't deflate.
4. 4 Pour the batter onto a flat baking sheet lined with parchment paper, about 30x40 cm (12x16 inches) in size, spreading it thin and even. Bake for 8-10 minutes until cooked through and golden. Let cool, then cut into 3 equal-sized rectangular pieces.
5. 5 Make the coffee syrup: dissolve the instant coffee and granulated sugar in hot water, stirring until fully dissolved. Let cool.
6. 6 Make the coffee buttercream: beat the butter and powdered sugar until pale and smooth, add the strong espresso, and beat again until well combined and creamy.
7. 7 Make the chocolate ganache: heat the heavy cream until nearly boiling, then pour it over the finely chopped dark cooking chocolate. Let sit for 2 minutes, then stir until glossy and well combined.
8. 8 Start assembling: place the first sponge layer down and brush it evenly with coffee syrup using a pastry brush. Spread an even layer of coffee buttercream on top.
9. 9 Stack the second sponge layer on top, brush again with coffee syrup, then spread an even layer of chocolate ganache over it.
10. 10 Stack the third (final) sponge layer on top, brushing it with the remaining coffee syrup. Chill the cake in the refrigerator for at least 30 minutes so the layers set and are easier to slice.
11. 11 Spread a thin layer of the remaining coffee buttercream over the top surface as a base layer for the glaze, smoothing it out evenly.
12. 12 Melt the dark chocolate bar for the glaze together with the vegetable oil using a double boiler, stirring until smooth and glossy. Pour it evenly over the top of the cake and smooth with a spatula.
13. 13 Chill again in the refrigerator for 15-20 minutes until the glaze sets. Trim the edges of the cake for a neat finish, then cut into portions using a sharp knife briefly warmed under hot water for clean, smooth cuts.
14. 14 Serve the opera cake chilled, or let it sit at room temperature for about 10 minutes for a softer texture when bitten into.

💡 Tips

📊 Nutrition Facts / serving

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