Opera Cake

Impress your guests with a classic French dessert! This opera cake recipe guides you through making the almond sponge cake layers (Biscuit Jaconde), coffee syrup, coffee buttercream, and chocolate (glaze and ganache). Step-by-step instructions detail to make a soft, delicate, and rich layered dessert that looks so stunningly impressive!

Coffee meets chocolate in a symphony of flavors! Our opera cake recipe boasts light and airy almond sponge cake layers soaked in coffee syrup, layered with smooth coffee buttercream and rich chocolate ganache.

We bring you the recipe for opera cake, a dessert that will especially delight chocolate and coffee lovers. The recipe has up to 5 different versions and they are not complicated to make, although there are some work involved. Take your time and take it easy while you make it.

History of Opera Cake

Opera cake, with its captivating layers and rich flavors, is a true masterpiece of French pastry.

Speaking of the devil, the Opera cake’s exact origin is a bit of a mystery, much like a hidden surprise in its layers! Some say it was created by the talented pastry chef Cyriaque Gavillon at the renowned Parisian patisserie Dalloyau in 1955. The story goes that he wanted to design a cake where every bite offered a symphony of flavors, just like an opera performance!

Another story suggests that the cake emerged from the kitchens of Louis Clichy, another famous pastry maker, during a culinary exhibition in Paris around 1903. His creation called the “Clichy cake,” might have paved the way for what we now know and love as opera cake.

Regardless of its exact birthplace, the name “Opera cake” is truly inspired. Some believe it was named after the majestic Palais Garnier, the Paris Opera House. The cake’s layers, some say, resemble the tiered balconies of the opera house, where opera lovers gather to enjoy a performance.

Whichever story you choose to believe, one thing is for sure: opera cake has become a beloved French dessert. Today, it’s a staple in patisseries across the country, enjoyed by locals and tourists alike. Its rich coffee and chocolate flavors, along with the soft almond sponge cake, create a truly unforgettable taste experience.

This cake is absolutely worth every minute of work dedicated to its creation. Its architecture is so thoughtfully planned that its flavors compliment each other in perfect harmony. This homemade version is every bit as good as something you’d find at a fancy patisserie or boutique bakery. 

Try this homemade pastry class with detailed step-by-step ingredients and instructions below!

Ingredients details of Opera Cake

Since Opera Cake has many layers, I will explain the details step by step and each layer for ingredients. Next, we’ll move to the instruction section per section too. There will be Biscuit Jaconde a.k.a Sponge cake, chocolate for sponge cake, coffee syrup, coffee buttercream, chocolate glaze, and last chocolate ganache. Let’s start!

Biscuit Jaconde

• Large Eggs and Egg whites; These provide structure and lift to the cake. The separate addition of whites allows for whipping them to create air bubbles, further contributing to the cake’s airy texture.
• Almond flour (125 gr); This gives the cake its distinctive almond flavor and moist texture. Almond flour is finely ground almonds and doesn’t contain gluten
• Powdered sugar (90 gr); sweetens the cake and helps create a fine crumb
• All-purpose flour (30 gr); provides some structure and helps bind the ingredients.
• Granulated sugar; will be used later along with the egg whites to create a meringue, which contributes to the cake’s volume and airy texture
• Unsalted butter, melted; make sure to purchase unsalted butter as salted butter varies in salt content between different brands.  adds richness and moisture to the cake
• Vanilla extract; Vanilla extract enhances the overall flavor profile of the cake

Coffee syrup

This coffee syrup adds moisture and intensifies the coffee flavor. This syrup is used to soak the cake layers and add moisture and coffee flavor. The coffee syrup is a simple ingredient but plays a vital role in adding moisture and intensifying the coffee flavor in the opera cake. Here’s a breakdown of the coffee syrup ingredients

• 5 tsp Espresso Powder: This concentrated coffee powder delivers a strong coffee flavor to the syrup. You can substitute strongly brewed coffee for espresso powder if needed, but use the same quantity of brewed coffee (around 5 tablespoons).
• 2.47 oz Granulated Sugar (70 gr/ ½ cup): This sweetens the syrup and balances the bitterness of the coffee.
• 1 ¼ cup Water (340 ml): This forms the base of the syrup and dissolves the sugar and coffee.
• 1 tsp Vanilla Extract (optional): A touch of vanilla extract adds complexity to the flavor profile, but it’s not essential.

Coffee Buttercream

The coffee buttercream is a delicious filling for the opera cake, complementing the coffee syrup and chocolate with its rich and creamy coffee flavor. This buttercream incorporates coffee for a delicious coffee-flavored filling between the cake layers. Here’s a look at the ingredients:

• ¾ cup Milk (150 gr): Milk adds moisture and creates a smooth texture in the buttercream.
• 3 tsp Espresso Powder: This infuses the buttercream with a strong coffee flavor. You can substitute strongly brewed coffee for espresso powder (around 5 tablespoons), but be sure it cools completely before using.
• 2.47 oz Granulated Sugar (70 gr/ ½ cup): Sugar sweetens the buttercream and balances the coffee’s bitterness.
• 4 Egg Yolks: Egg yolks add richness, structure, and help emulsify the fat (butter) for a smooth texture.
• 1 cup Butter (226 gr): Softened butter is creamed with the other ingredients to create a light and fluffy buttercream.

All the Chocolate

1. Chocolate for sponge cake; This adding melted chocolate to the batter creates a richer chocolate version of the Jaconde biscuit

• 1,2 oz Dark chocolate
• 0,25 oz Oil

2. Chocolate ganache; made with cream and chocolate creates a decadent layer

• 1 ¼ cup Dark chocolate 58% couverture chocolate (300 gr); I use dark chocolate for my ganache but you can also use semi-sweet chocolate. If you switch the milk chocolate, you’ll have to reduce the cream by a tablespoon or so.
• 1 ¼ cup Heavy cream
• 0,25 oz Oil

3. Chocolate glaze; A final layer of chocolate glaze provides a beautiful shiny finish to the opera cake

• ¾ cup Dark chocolate 58% couverture chocolate (165 gr)
• 3 tbsp Oil (28 gr)

Instruction to Make Opera Cake

Biscuit Jaconde

First, preheat the oven to 410 F (210 C), then prepare a baking pan that line with a baking sheet

Prepare a medium-sized bowl, then mix almond flour, powdered sugar, and all-purpose flour. stir until well combined

In a large bowl, beat the eggs on medium-high speed until foamy then add the flour mixture. beat until pale and thickened

In another bowl, beat the egg whites on high speed while gradually adding granulated sugar. beat until stiff peaks. fold the egg whites into the flour mixture gradually

Take a small portion of the batter into the melted butter, then stir and pour it back into the batter bowl. stir again until all combined

Pour the batter into the baking pan and gently smooth it into an even layer

Bake for 10 minutes until golden brown. then let it cool until room temperature

Chocolate for Sponge Cake

Melted chocolate and oil and spread thinly over the baked side of one of the sponge layers

Chill it in the fridge until the cake is set. then put it on the cake board with the chocolate side down

Coffee Syrup

• Prepare a saucepan, then cook espresso powder and granulated sugar with water until dissolved. then add vanilla extract. remove from the heat and let it cool until room temperature

Coffee Buttercream

Cook the milk with espresso powder in a saucepan over low heat. Once it simmers, turn off the heat and let it sit for about 10 minutes

Prepare a medium-sized bowl, then whisk the egg yolks with sugar at medium speed until pale. Then pour the coffee mixture into the bowl and stir briefly

Pour it back into the saucepan and cook over low heat until thickened. Stir constantly to prevent burning

Strain the mixture into a bowl and let it cool to room temperature

In another bowl, beat the butter at medium speed until pale and fluffy, then gradually pour in the coffee mixture while continuing to beat until fluffy

Chocolate Ganache

• Boil water in a saucepan at medium heat, then melt the chocolate with double boiler technique
• Gradually add heavy cream until well combined, then remove from the heat and set aside

Assemble the Cake

First Layer: Place the first sponge cake layer on a cake board or serving plate. Brush the top of the cake evenly with the coffee syrup using a pastry brush.

Chocolate Ganache Layer: Spread half of the chocolate ganache over the coffee syrup-soaked cake layer.

Second Layer: Place the second sponge cake on top of the ganache layer. Make sure the baked side (the side without chocolate, if you used the chocolate variation) is facing down. Brush the top of this layer with coffee syrup.

Coffee Buttercream Layer: Spread half of the coffee buttercream over the coffee syrup-soaked cake layer. Again, use a spatula for even spreading.

Repeat with Remaining Layers: Repeat steps 3-5 with the remaining cake layers, coffee syrup, and coffee buttercream. The final layer should be a cake layer brushed with coffee syrup.

Final Ganache Layer: Spread the remaining chocolate ganache over the top coffee syrup-soaked layer. Use a spatula to create a smooth and even finish.

Chilling (Optional): For a cleaner cut and easier handling, you can place the assembled cake in the refrigerator for 30 minutes to allow the ganache to set slightly.

Chocolate Glaze: While the cake chills (optional), prepare the chocolate glaze. In a saucepan, heat water over medium heat until simmering.

Glaze the Cake: Remove the cake from the fridge (if chilled) and carefully pour the slightly warm chocolate glaze over the entire cake. Use a spatula to spread the glaze evenly and create a thin layer.

Setting and Serving: Allow the chocolate glaze to set completely at room temperature before slicing and serving your opera cake. This could take 30 minutes to an hour.

Chocolate Glaze

Boil water in a saucepan at medium heat, then melt the chocolate and oil with double boiler technique

Pour it on the cake right away when it feels slightly warm

Then, spread with a spatula until thinly.

For serving and Garnish

After you chill cake in the fridge for about one hour, To pour the mirror glaze over the cake, place it on a grate on a tray, so that the remaining glaze can be collected on the tray.

Cut into squares so that the layers are visible and decorate with a handwriting opera cake.

Congratulations! You’ve assembled your opera cake. Enjoy this delicious dessert!

It would help if you tried other whole cake recipes:

Try this recipe! 

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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