opera cake

This classic French cake is made with layers of almond sponge, potent coffee syrup, French buttercream, and chocolate ganache. It&#039;s worthy of any special occasion.

Classic Opera Cake

almond flour

confectioners' sugar

all purpose flour

eggs

sugar

butter (melted)

espresso powder

water

brandy (or cognac)

unsalted butter

semisweet chocolate (chopped fine)

semisweet chocolate chips

corn syrup

luster dust (gold)

Preheat the oven to 450F. Lightly grease a 17x11 jelly roll pan and line it with parchment; grease the paper (alternatively, use a Silpat and grease the mat).

Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary.

In a separate bowl, whip the egg whites and fine sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Pour into the prepared baking pan; spread evenly using an offset spatula. Bake for 5-7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. The cake should pull away from the sides of the pan, but if it doesn’t, run a knife between the cake edge and the pan to loosen the sponge.

Invert the cake onto a wire rack and carefully peel away the parchment or silicone liner. Conservatively trim away the browned edges of the cake using a small sharp knife. Set aside to cool completely.

Jaconde Sponge

Stir together the espresso powder and 1 tablespoon of the water. Stir until dissolved. Add the remaining water to a saucepan along with the granulated sugar. Bring to a boil and stir until the sugar is melted. Remove from the heat and stir in the espresso and brandy or cognac. Let cool to room temperature.

Coffee Syrup

Stir together the espresso powder and 1 tablespoon water until the powder is dissolved. In a saucepan, bring the sugar and remaining water to a boil, stirring until the sugar is dissolved. Clip a thermometer to the side of the pan and bring to a boil without stirring. Wash down any crystals that may form on the sides of the pan using a pastry brush dipped in cold water. Cook, and bring to 238°F (soft ball candy stage) and remove from the heat.

Beat egg yolks in the bowl of an electric mixer fitted with the whip attachment for 1 minute. With the mixer running, add the hot sugar syrup to the yolks in a slow fine stream (avoid getting the syrup on the sides of the bowl, aim for the middle). Add the dissolved espresso mixture and beat at high speed until completely cooled. The mixture may look liquid and not at all like buttercream. This is normal. When the mixing bowl is cool to the touch, switch to the paddle attachment and, with the mixer running, add butter pieces one at a time. The mixture may begin to look curdled – this is normal, keep going. When all of the butter has been added beat on high speed until the mixture comes together in a thick, creamy mass of silky buttercream. Cover and set aside.

French Coffee Buttercream

In a large microwave-safe bowl, melt the butter and 6 oz. of the chocolate together (reserve remaining 2 tablespoons/1 oz. of chopped chocolate), about 1 to 1 minute 30 seconds in a standard household microwave. Use a whisk to gently stir the mixture smooth. Add the remaining 2 tablespoons of chocolate and whisk until melted. Let stand at room temperature until thickened to spreading consistency, or speed setting by refrigerating. Stir the mixture often if refrigerating.

Chocolate Glaze and Topping

Cut the cake evenly into thirds (I recommend using a ruler). Place a layer on a serving plate and use a pastry brush to apply an even layer of the coffee syrup. Spread half of the French buttercream over the soaked sponge. Top with a second layer of sponge and brush it with the coffee syrup. Spread half of the chocolate glaze over the soaked sponge. Top with the remaining sponge cake and brush with coffee syrup. Add the remaining French buttercream and spread to the edges. Chill the cake until the buttercream is firm, about 30 minutes.

Reheat the remaining chocolate glaze in the microwave for about 15 seconds or until shiny and pourable but not hot. Pour the glaze over the top of the cake and spread evenly. Chill until firm.

When the cake is firmed, trim away the edges of the cake to neaten. Cut slices evenly into fingers (about 2 inches wide). Decorate as desired, gold laurel instructions follow.

Assemble the Cake

Heat the chocolate chips in the microwave at full power in a microwave-safe bowl at 30 second intervals, stirring thoroughly after each heating. When the chips are smooth, add the corn syrup and stir until the mixture becomes thick, the chocolate with lose its shiny appearance. Spread the mixture on a large piece of wax paper and top with a second sheet; gently roll flat with a rolling pin. Let stand until firm 1-2 hours.

Remove paper from the surface and knead the chocolate until pliable and puttylike. Press small pieces of the chocolate clay into the candy mold until overflowing. Use a knife to trim the excess chocolate away so that the chocolate in the mold is flat and even with the mold’s surface. Freeze for 10 minutes. Remove gently and let stand until room temperature. Repeat until you have as many laurels as you have cake pieces (about 5-6).

Dip a dry art brush into luster dust and gently brush over the high points of the decorative laurels. Add a dot of corn syrup to the backs of the laurels and attach to the tops of the opera cake slices. Refrigerate cake until ready to serve. Bring to room temperature before serving.

Modeling Chocolate Decors

The classic French Opera Cake, doubled in layers to make six layers of almond sponge cake, three layers of coffee French buttercream, three layers of rich chocolate ganache and topped with a chocolate glaze!

French Opera Cake

(3 ounces) dark chocolate

Tbsp (15 milliliters) coconut oil

(200 grams) granulated sugar

(59 milliliters) water

salt

vanilla bean paste (or vanilla extract)

(6 ounces) dark chocolate

(118 milliliters) heavy whipping cream

(177 milliliters) coffee

(50 grams) granulated sugar

tsp salt

tsp vanilla extract

eggs, room temperature

(60 grams) all-purpose flour, spooned and leveled

Tbsp (28 grams) melted butter

Preheat the oven to 375F (190C) and grease...

Preheat the oven to 375F (190C) and grease a 6" square cake pan (or as many as you have since you’ll need six layers) .

In a large bowl, combine the almond flour,...

In a large bowl, combine the almond flour, the 1/2 cup of granulated sugar, salt and whole eggs. Beat the mixture for 2-3 minutes, at high speed, until the color lightens and the batter looks fluffy.

In a separate bowl, beat the 1/4 cup...

In a separate bowl, beat the 1/4 cup of granulated sugar with the egg whites, at medium high speed, just until stiff peaks form, 1-2 minutes. Don't over-whip (if you do, see the troubleshooting section).

With a clean spatula, gently fold 1/3rd of...

With a clean spatula, gently fold 1/3rd of the egg whites into the batter until it's fully incorporated. Fold in the second 1/3rd of the egg whites into the batter and then the last 1/3rd.

Sift half of the flour over the batter,...

Sift half of the flour over the batter, gently fold it in just until it's combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and gently fold it in until it's fully incorporated.

Pour 1/6 of the batter into the prepared...

Pour 1/6 of the batter into the prepared pan (about 3.5oz) and use an offset spatula to spread it evenly. Bake the cake for 7 seven minutes, on the middle rack, just until it releases from the edge of the pan a little and the cake springs back when you press on it.

Invert the cakes onto a flat surface and...

Invert the cakes onto a flat surface and then repeat with the rest of the batter. You should get 6 thin layers total.

Brew the coffee and mix it with the...

Brew the coffee and mix it with the sugar until the sugar dissolves. Set it aside to cool completely.

Place the chocolate in a medium, heat safe...

Place the chocolate in a medium, heat safe bowl. Heat the cream in a small saucepan, over medium-low heat, just until it's simmering (not boiling).

Pour the hot cream over the chocolate, cover...

Pour the hot cream over the chocolate, cover the bowl and let it sit for 2 minutes. Stir the chocolate until the cream is fully incorporated. Cover the bowl and allow the chocolate ganache to cool completely to room temperature.

Make 1 batch of French buttercream. Add in...

Make 1 batch of French buttercream. Add in the coffee and vanilla, mixing just until they're fully combined.

To assemble the cake, place the first layer...

To assemble the cake, place the first layer on a flat surface and brush it generously with the coffee soak. Spread a layer of buttercream, about as thick as the cake layer itself, onto the cake.

Top with another layer of cake and coffee...

Top with another layer of cake and coffee soak and then spread a layer of chocolate ganache, about as thick as the cake. Repeat with the rest of the layers and then smooth out the edges as much as possible. Refrigerate the cake for 2-3 hours to let it set.

Slice the edges off the cake to make...

Slice the edges off the cake to make them smooth and then with the rest of the buttercream, frost the outside of the chilled cake until it's fully covered. Refrigerate it for about an hour, until the buttercream feels firm and then make the chocolate glaze.

Place the chocolate and oil in a small...

Place the chocolate and oil in a small aluminum bowl. Place the bowl of chocolate on top of a small simmering pot of water (about ¼ -½ cup of water), to create a double boiler.

Stir the chocolate frequently until it’s smooth and...

Stir the chocolate frequently until it’s smooth and silky. Allow it to cool for about 5 minutes before pouring it on top of the cake. 

Place the cake in the fridge for a...

Place the cake in the fridge for a few minutes so the chocolate sets.

To get clean slices, run a large serrated...

To get clean slices, run a large serrated knife under hot water and dab the water off. So the chocolate doesn't crack, slowly go back n forth to create grooves into the chocolate before you press down and slice.

Bursting with coffee flavors, this Opera Cake is a classic French dessert that any coffee lover will enjoy.  Layers of almond cake with coffee buttercream, coffee syrup, and a chocolate ganache, this dessert is rich and decadent.

Opera Cake

almond flour ((125 grams))

sugar ((90 grams))

all-purpose flour ((30 grams))

unsalted butter (melted)

sugar ((50 grams))

water ((60 milliliters))

brandy

semi-sweet chocolate (finely chopped (225 grams))

unsalted butter (cubed (100 grams))

water (divided (60 milliliters))

granulated sugar ((125 grams))

unsalted butter (softened (227 grams))

Preheat the oven to 425F. Butter a 17x11-inch jelly roll pan or rimmed baking sheet. Line with parchment paper and butter again and lightly flour.

In a large mixing bowl, beat the eggs on medium-high speed until foamy. Add the almond flour and sift in the confectioners’ sugar. Beat until pale and thickened, about 3 minutes. Sift in the flour and beat just until combined.

In a separate mixing bowl with clean beaters, beat the egg whites on high speed until frothy, about 1 minute. While beating, slowly add the sugar. Continue beating until stiff peaks form, about 3 minutes. Fold the egg whites into the flour mixture in three batches.

Fold in the melted butter. Pour the batter into the prepared pan and gently smooth it into an even layer.

Bake for 8 to 10 minutes or until golden brown and springy to the touch. Run a knife around the edges of the cake to loosen from the pan. Invert onto a wire cooling rack and carefully peel off the parchment paper. Let cool completely.

For the Almond Sponge Cake:

In a small saucepan, whisk together the sugar and espresso powder. Whisk in the water and brandy. Place over medium heat and bring to a simmer, stirring occasionally, until the sugar is dissolved. Remove from the heat and let cool.

For the Coffee Syrup:

In a small pot, bring 2 inches of water to a simmer over medium-high heat. Reduce the heat to low.

Combine the chocolate and butter in a large heat-proof bowl and set over the pot making sure it doesn’t touch the water. Stir the mixture until the chocolate and butter are fully melted and combined. Remove from the heat and let cool, stirring occasionally, until thickened and spreadable but still glossy. Make the buttercream while it cools.

For the Chocolate Glaze:

In a small bowl, dissolve espresso powder in 1 tablespoon of water. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks. Beat on medium-high speed until thickened, about 6 minutes.

Meanwhile, combine the sugar and the remaining 3 tablespoons of water in a medium saucepan and place over medium-high heat. Swirl occasionally until the sugar is dissolved. Insert a candy thermometer, and bring to a boil.

Continue boiling the sugar until it reaches 240F. Immediately remove from the heat.

With the mixer running, carefully and slowly pour the sugar syrup into the egg yolks in a steady stream. Beat the egg yolk mixture on medium-high speed until very stiff, gathering around the beater, and the outside of the bowl is barely warm to the touch, about 10 minutes.

Decrease the speed to medium and add the butter, a tablespoon at a time, waiting a few seconds between each addition. (If your butter feels too cold, squeeze the piece between your fingers to warm them a bit before adding to the bowl.)

Beat on medium speed until the buttercream is spreadable and smooth, about 3 minutes. While beating, slowly drizzle in the coffee. Scrape down the bowl and beat until well combined. Cover and set aside.

For the Coffee Buttercream:

Transfer the cooled cake to a cutting board. Cut a 4 ½-inch wide strip down one long side of the cake, creating two long pieces. Cut both pieces in half crosswise creating 4 pieces (2 large rectangles and 2 thinner strips).

Place one large rectangle on a cake plate. Brush with a third of the cooled coffee syrup. Spread half of the coffee buttercream evenly over the cake and all the way to the edges.

Place the two 4½-inch wide strips side-by-side on top of the buttercream. (The seam will be covered by the next layer.) Brush with half of the remaining coffee syrup. Spread half of the chocolate glaze over the cake all the way to the edges.

Top with the remaining pieces of cake and brush with the remaining coffee syrup. Spread the remaining buttercream over the cake making it as smooth as possible. Chill for 30 minutes or until the buttercream is firm on top.

Reheat the remaining chocolate glaze for 10 to 15 seconds in the microwave or over simmering water, just until glossy again not hot. Place 2 tablespoons in a piping bag or the corner of a ziptop bag and set aside. Spread the remaining glaze into a thin even layer over the top of the cake, making sure you go all the way to the edge. (Don’t worry if it drips over the side a bit.) Chill until firm, about 2 hours.

When firm, trim away a bit on each side of the cake to create clean straight sides. Rewarm the glaze in the piping bag with your hands or run warm water over it. Snip the tip of the bag off and decorate by writing “Opera” on the top of the cake, or pipe as desired. Cake can be loosely covered and refrigerated for up to 4 days.

For the Assembly:

https://www.youtube.com/watch?v=SAtPvopYjFA

This classic French Opera Cake is an indulgent treat perfect any occasion.  Made with layers of almond sponge cake, coffee buttercream, chocolate ganache, and coffee syrup, this cake is worthy of any occasion. With layers of almond sponge (also called joconde) brushed with homemade coffee syrup and filled with a coffee-flavored French buttercream and chocolate ganache, this cake is not just decadent but will melt in your mouth.

RECIPE: https://preppykitchen.com/opera-cake/

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