The Opera Cake is a classic French dessert that combines layers of almond sponge cake (biscuit Joconde), coffee syrup, coffee buttercream, and rich chocolate ganache, all topped with a shiny glaze. This elegant and indulgent treat is perfect for special occasions or when you want to impress your guests. Though the process involves several steps, the result is well worth the effort—a dessert that’s as stunning as it is delicious.

Here’s how to recreate this masterpiece at home !

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For the Joconde Sponge

• 4 eggs
• 125 g powdered sugar
• 125 g almond flour
• 20 g melted butter
• 30 g flour
• 3 egg whites

For the Coffee Buttercream

• 4 egg yolks
• 100 g granulated sugar
• 30 ml mineral water (preferably)
• 160 g softened butter
• 3 tsp coffee extract (e.g., Trablit)

For the Coffee Syrup

• 80 ml coffee
• 50 g granulated sugar

For the Chocolate Ganache

• 120 g dark chocolate (e.g., Valrhona Guanaja)
• 120 ml heavy cream

For the Chocolate Glaze

• 130 g dark chocolate (e.g., Valrhona Guanaja)
• 15 g grapeseed oil

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Instructions

Prepare the Joconde Sponge:

1. Melt the butter and set aside.
2. Preheat the oven to 150°C (300°F) fan-forced. Line two 30×40 cm (12×16 inch) baking sheets with greased parchment paper.
3. In a stand mixer, whisk the eggs and powdered sugar until pale and tripled in volume.
4. Add the almond flour and whisk again.
5. Gently fold in the melted butter.
6. Sift the flour over the mixture and fold carefully to incorporate.
7. Whisk the egg whites to soft peaks and fold them gently into the batter.
8. Spread the batter onto the prepared baking sheets: one rectangle (20×40 cm) and one square (20×20 cm).
9. Bake for about 20 minutes, until golden and springy to the touch. Allow to cool at room temperature.

Prepare the Coffee Buttercream:

1. Whisk the egg yolks vigorously in a bowl.
2. Heat the sugar and water to 115°C (240°F), then pour the syrup in a thin stream over the yolks while whisking on medium speed.
3. Increase the speed and whisk until the mixture cools completely.
4. Gradually add the softened butter while whisking until smooth and creamy.
5. Mix in the coffee extract, adjusting to taste. Set aside at room temperature.

Prepare the Ganache:

1. Heat the cream until it just begins to boil.
2. Pour the hot cream over the chocolate in three additions, stirring vigorously to create a smooth emulsion. Set aside at room temperature.

Assemble the Opera Cake:

1. Place a 20×20 cm square cake ring on your serving platter.
2. Lay one sponge layer at the bottom of the ring and brush generously with coffee syrup.
3. Spread half the coffee buttercream over the sponge and smooth with a spatula.
4. Add another layer of sponge and soak it with syrup.
5. Spread the chocolate ganache evenly over the second layer.
6. Place the final sponge layer, soak it with syrup, and spread the remaining buttercream on top. Chill for 30 minutes.

Prepare the Chocolate Glaze:

1. Melt the chocolate with the grapeseed oil and mix well.
2. Pour the glaze over the chilled cake and tilt gently to coat evenly. Chill for another 30 minutes.

Finishing Touches:

1. Carefully remove the cake ring, running a knife along the edges if necessary.
2. Melt a small amount of chocolate and pipe the word “Opera” on top for an authentic touch.

Enjoy your Coffee Opera Cake with friends and family!