This layered French dessert, known as opera cake, is a sophisticated treat that combines almond sponge cake, coffee, and chocolate flavors. Perfect for an elegant celebration, this recipe features rich espresso buttercream and glossy ganache, making it a showstopper for any occasion.
The process involves creating multiple layers of cake and filling, but the steps are manageable for home bakers. With a little patience, you can impress your guests with this delightful coffee chocolate cake.
Elegant Opera Cake Recipe
This opera cake recipe consists of layers of almond sponge cake soaked in coffee syrup, interspersed with espresso buttercream and chocolate ganache. The cake is typically served chilled and is perfect for special occasions, serving about 10 people.
Ingredients
- For the Almond Sponge Cake:
- 4 large eggs
- 100g granulated sugar
- 100g almond flour
- 30g all-purpose flour
- 30g unsalted butter, melted
- For the Coffee Syrup:
- 100ml brewed coffee
- 50g granulated sugar
- For the Espresso Buttercream:
- 200g unsalted butter, softened
- 200g powdered sugar
- 2 tablespoons brewed espresso
- For the Chocolate Ganache:
- 200g dark chocolate, chopped
- 200ml heavy cream
Instructions
- Prepare the Almond Sponge Cake: Preheat the oven to 180°C (350°F). In a bowl, whisk together eggs and sugar until pale and fluffy. Gently fold in almond flour and all-purpose flour, then add melted butter. Spread the batter evenly in a lined baking pan and bake for 15-20 minutes. Let cool.
- Make the Coffee Syrup: In a small saucepan, combine brewed coffee and sugar. Heat until the sugar dissolves. Set aside to cool.
- Prepare the Espresso Buttercream: In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar and espresso, mixing until smooth and fluffy.
- Make the Chocolate Ganache: In a saucepan, heat heavy cream until just boiling. Pour over chopped chocolate and let sit for a few minutes. Stir until smooth and glossy.
- Assemble the Cake: Cut the cooled sponge cake into three equal layers. Place the first layer on a serving platter and soak with coffee syrup. Spread a layer of espresso buttercream on top. Repeat with the second layer, then top with the third layer.
- Finish with Ganache: Pour the chocolate ganache over the top layer, allowing it to drip down the sides. Chill the cake for at least 2 hours before serving.
- Serve: Slice the opera cake into squares and enjoy this elegant dessert with coffee or tea.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
