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Opera Cake (Gteau Opra)

This Opera Cake is an elegant French dessert! Layers of almond sponge, coffee buttercream, and chocolate ganache create a heavenly treat.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

For the Almond Sponge:

  • 4 large Egg whites
  • 4 large Egg yolks
  • 140 g Almond flour
  • 140 g Powdered sugar
  • 20 g Granulated sugar
  • 70 g Wheat flour
  • a pinch Salt
  • 2 tbsp Hot water
  • 2 tbsp Instant coffee

For the Coffee Buttercream:

  • 200 g Butter softened
  • 100 g Sugar
  • 60 ml Water
  • 150 ml Hot water
  • 50 g Sugar for syrup

For the Chocolate Ganache:

  • 200 g Chocolate dark or semi-sweet
  • 180 ml Whipped cream
  • 1 tsp Vanilla extract
  • 100 g Chocolate for ganache
  • 50 ml Cooking cream
  • 20 g Butter for ganache

Instructions

Step 1: Prepare the Almond Sponge

  • Preheat your oven to 180°C (350°F). Line a 9-inch cake pan with parchment paper.
  • In a large bowl, combine the almond flour, powdered sugar, wheat flour, and a pinch of salt.
  • In another bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and continue whipping until stiff peaks are achieved.
  • Gently fold the egg yolks into the dry mixture, followed by the whipped egg whites. Be careful not to deflate the mixture.
  • Pour the batter into the prepared cake pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  • Allow the sponge to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Step 2: Make the Coffee Buttercream

  • In a small bowl, dissolve the instant coffee in the hot water. Set aside.
  • In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  • Gradually add the coffee mixture, mixing until fully incorporated.
  • Beat in the egg yolks one at a time until well combined and smooth. Set aside.

Step 3: Prepare the Coffee Syrup

  • In a small saucepan, combine 60ml water and 50g sugar. Heat over medium heat until the sugar is dissolved.
  • Stir in 2 tablespoons of instant coffee and allow the syrup to cool.

Step 4: Craft the Chocolate Ganache

  • In a double boiler, melt 200g of chocolate until smooth. Remove from heat.
  • In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the melted chocolate until fully combined.

Step 5: Assemble the Cake

  • Trim the cooled almond sponge into three equal layers.
  • Place the first layer on a serving platter. Brush generously with the coffee syrup.
  • Spread half of the coffee buttercream over the first layer, followed by a layer of chocolate ganache.
  • Repeat the process with the second layer, brushing it with syrup, adding buttercream, and ganache.
  • Place the final sponge layer on top. Cover the entire cake with the remaining chocolate ganache, smoothing it out with an offset spatula.
  • Allow the cake to set in the refrigerator for at least an hour before slicing.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Spatula
  • 9-inch Cake Pan
  • Double Boiler
  • Offset Spatula
  • Sharp Knife

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, wrap the assembled cake tightly in plastic wrap and foil, then place it in the freezer for up to a month.
  • Thaw the cake in the refrigerator overnight before serving.