French Opera Cake Recipe

I’ve always wanted to make a classic French Opera Cake but instead I went dramatic and doubled the layers to make this impressive layered beauty.

There’s six layers of almond sponge cake soaked in coffee, three layers of coffee French buttercream, three layers of rich chocolate ganache and topped with a chocolate glaze!

An opera cake is a cake that was developed by French pastry chef Cyriaque Gavillon in 1955.

I’m not entirely sure why it’s called an opera cake but I’ve heard two theories. The first being that his wife said it reminded her of the Paris Opera House, Palais Garnier and the second being that it is made up of six layers, like an opera, and then topped with a glaze. 

Ingredients & Substitutions

• Almond Flour – almond flour is what distinguishes the joconde sponge so I don’t recommend swapping it.
• Sugar – use granulated sugar or super fine/castor sugar for the sponge, soak and the buttercream.
• Vanilla – I use vanilla extract here but you can also use vanilla bean paste or artificial vanilla extract.
• Eggs – use room temperature large eggs. If you’re in a pinch, place them in warm water for 5-10 minutes.
  • there are also additional egg whites used in the sponge so reserve the yolks for the buttercream.
• Flour – in addition to almond flour, all purpose flour is used in the sponge. This can be substituted for a 1:1 gluten-free flour.
• Butter – unsalted or salted works in this recipe. If you use unsalted, add the extra pinch of salt. Dairy free butter also works for the sponge.
• Dark chocolate – chocolate chips or chopped chocolate bar is fine for the ganache and the glaze.
• Coconut oil – coconut oil solidifies at room temperature so I like this for the glaze, I don’t recommend swapping this for other oils.
• Coffee – I prefer hot home brewed coffee or Americano so that it can dissolve the sugar.
• Heavy whipping cream – heavy whipping cream or heavy cream works. Make sure it’s at least 30% fat.

How To Make An Opera Cake

This ones a doozy my friends. I would apologize but I mean, look at the cake you’re left with at the end!

She’s got:

1. Joconde Sponge – a sponge cake made with almond flour. It can be a little tricky so just read all my notes!
2. Coffee Soak – simple coffee and sugar (can be flavored with something fun too *winky-face*)!
3. Chocolate Ganache – simple, just heavy cream and dark chocolate
4. French Buttercream – don’t blame me, blame the French for this one. lol I have a whole post on it so don’t be intimidated, just get a thermometer and follow closely!
5. Chocolate Glaze – we’re not even going to attempt to temper this (feel free to) so just simple, dark chocolate and coconut oil.

The Joconde Sponge

Joconde is the classic type of sponge used to make Opera Cake.

It’s a very light, almond sponge cake that I’ve seen made a million different ways.

I’ve included step-by-step photos for how to make Joconde sponge because if you’ve never made it before, it can be a little difficult to know if you’re doing it right.

The basic steps are:

1. Whip the whole eggs with the almond flour and some of the sugar
2. Whip the extra egg whites with the rest of the sugar
3. Fold the two separate batters together
4. Sift in the flour very gently
5. Then fold in the melted butter

It seems quite simple, but because there is no chemical leavening agent in the sponge, the egg whites have to be perfectly whipped and folded into the batter without deflating it. 

TIP: If you’re feeling unsure or skeptical about your sponge not rising, you may add a teaspoon of baking powder as a little insurance. If you have no experience with sponge cakes and you’re making this for an event, I would definitely do that.

Troubleshooting over-whipped egg whites  

The most common mistake is over whipping the egg whites. If this happens, the egg whites will be too dry and they won’t fold properly into the batter.

Instead of being smooth, it’ll look kind of chunky, like the photo below. 

The recipe starts by folding ⅓ of the egg whites into the batter.

If it doesn’t fold in smoothly and looks chunky, then we’re just going to rehydrate the egg whites by adding an extra egg white to the bowl of whipped egg whites and beating it for like 10-15 seconds, just until it’s incorporated.

It should look a little less dry but should still hold firm peaks. Then proceed with the rest of the recipe. 

What pan to bake the sponge in

I chose to bake my sponge in six square 6” cake pans because I suck at cutting even squares.

However, you can bake this in one large sheet pan (18″x12″), for about 10-15 minutes, and then cut it into 6 even squares. 

Since the classic French opera is half the height of my cake, you can even just slice the large sheet into three layers.

You’ll end up with the classic, shorter cake.

Coffee Soak

This is just as simple as mixing coffee with sugar. You’re welcome to use any kind of coffee you like. If it’s hot it will dissolve the sugar easier but let it cool before soaking the cakes.

Chocolate Ganache

Chocolate ganache is pretty basic.

There are various ways to make chocolate ganache but I like to stick to just chocolate and cream.

For a thick chocolate ganache, I usually do a 2:1 ratio of chocolate to cream and for a thin chocolate ganache, I do 1:1 chocolate to cream.

For this particular recipe, I chose to make my chocolate ganache right in the middle of those two so that it’s not too firm and not too soft. 

1. Heat the cream in a small saucepan on the stove, just until it’s simmering/starting to bubble around the edge.
2. Pour the hot cream over the chocolate chips in a bowl and let them rest for a couple minutes.
3. Stir until the chocolate chips are completely melted into the cream and the ganache is smooth. Set aside to cool.

Coffee French Buttercream

A classic French Opera Cake uses French buttercream as their frosting…for obvious reasons.

This buttercream can be intimidating but fear not, I’ve dedicated an entire post, with step-by-step photos, showing you how to make French Buttercream! 

1. Heat the sugar and water in a saucepan until they reach 240F/115C
2. Start whipping the egg yolks while the sugar is cooking
3. Stream the hot sugar syrup into the egg yolks with the mixer running at medium speed
4. Once the sugar syrup is all added in, turn the mixer up to full speed for a few minutes, until the egg yolks are thick, pale and fluffy.
5. Add in the butter, a few tablespoons at a time and then beat at full speed until it comes together.
6. Meanwhile, dissolve the espresso powder in water and add it to the buttercream once it has cooled.

TIP: If you have trouble with the buttercream coming together, add a few more tablespoons of butter and beat at full speed.

Assembling the Opera Cake

The opera cake is known for it’s gorgeous layers and to be honest, I’ve seen it done so many ways, I don’t even know what the traditional order is anymore but here’s what I did:

• cake + coffee soak
• coffee buttercream
• cake + coffee soak
• chocolate ganache
• cake + coffee soak
• coffee buttercream
• cake + coffee soak
• chocolate ganache
• cake +coffee soak
• coffee buttercream
• cake + coffee soak
• chocolate ganache
• chocolate glaze

Refrigerate the cake for several hours once it’s all assembled. Once the cake is firm, trim the edges/and or cover in buttercream as smooth as possible.

Refrigerate again until the buttercream is set.

Chocolate Glaze

1. Gently heat the chocolate and coconut oil over a double boiler until it’s melted and smooth. Stir frequently.
2. Pour over the chilled cake and allow to set before slicing.

TIP: you can also heat the chocolate and coconut oil in the microwave on 15 second bursts, stirring between each one but this is more risky. Make sure not to overheat the chocolate or it will seize.

How to store opera cake

I recommend serving opera cake at room temperature or just slightly chilled, so it’s nice and soft and creamy.

However, it does get really soft after a while so make sure to store it fully covered in the refrigerator for about a week.

The cake can also be frozen, for about a month, but make sure to double wrap/seal it so it doesn’t get freezer burn.

Thaw in the refrigerator overnight. 

Well, congrats if you’ve stuck around this long, I know it was a long one.

This recipe can be a little intimidating but I’d love for you to make so if you have any questions, just comment down below!

I hope you guys enjoy this version of the French Opera Cake and if you make it, let me know what you think. I would really appreciate a 5-star rating or a review if you loved it!

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

French Opera Cake Recipe

4.63 from 148 votes

prep 1 hour hr

cook 15 minutes mins

Additional Time 3 hours hrs

total 4 hours hrs 15 minutes mins

Serves 8 slices

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!

Author: Bernice Baran

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Servings 8 slices

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Equipment

• ▢
  Thermometer
• ▢
  6 inch Square Pan 
• ▢
  Small Offset Spatula
• ▢
  serrated knife
• ▢
  Kitchen Scale
• ▢
  Kitchen Aid 5 qt. Stand Mixer

Metric(US) Imperial

Ingredients

Joconde Sponge

• ▢ 100 grams almond flour, spooned and leveled
• ▢ 100 + 50 grams granulated sugar, divided
• ▢ 1/4 tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 3 large eggs, room temperature
• ▢ 3 large egg whites, room temperature
• ▢ 60 grams all-purpose flour, spooned and leveled
• ▢ 28 grams melted butter

Coffee Soak

• ▢ 180 mL coffee
• ▢ 50 grams granulated sugar

Chocolate Ganache

• ▢ 170 grams dark chocolate
• ▢ 120 mL heavy whipping cream

Coffee French Buttercream

• ▢ 200 grams granulated sugar
• ▢ 60 mL water
• ▢ 4 large egg yolks, room temperature
• ▢ 227 grams unsalted butter, room temperature
• ▢ ⅛ tsp salt
• ▢ 1 Tbsp espresso powder, dissolved in 1 Tbsp hot water
• ▢ 2 tsp vanilla bean paste, or vanilla extract

Chocolate Glaze

• ▢ 85 grams dark chocolate
• ▢ 15 mL coconut oil

Method

Joconde Sponge

1. 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) .
2. In a large bowl, combine the almond flour, the 1/2 cup of granulated sugar, salt, vanilla extract and whole eggs. Beat the mixture for 2-3 minutes, at high speed, until the color lightens and the batter looks fluffy.
   100 grams almond flour spooned and leveled, 100 + 50 grams granulated sugar divided, 1/4 tsp salt, 1 tsp vanilla extract, 3 large eggs room temperature
3. 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).
   3 large egg whites room temperature
4. 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.
5. 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.
   60 grams all-purpose flour spooned and leveled, 28 grams melted butter
6. 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.
7. Invert the cakes onto a flat surface and then repeat with the rest of the batter. You should get 6 thin layers total.

Coffee Soak

1. Brew the coffee and mix it with the sugar until the sugar dissolves. Set it aside to cool completely.
   180 mL coffee, 50 grams granulated sugar

Chocolate Ganache

1. 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).
   170 grams dark chocolate, 120 mL heavy whipping cream
2. 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.

Coffee French Buttercream

1. Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes. 
   200 grams granulated sugar, 60 mL water
2. Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.
   4 large egg yolks room temperature
3. Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping. Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is cool to the touch or no longer warm.
4. Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.
   227 grams unsalted butter room temperature
5. Scrape the sides and bottom of the bowl, add in the vanilla, dissolved espresso and salt and turn the mixer up to high speed for 1-2 minutes, just until they're fully combine.
   ⅛ tsp salt, 1 Tbsp espresso powder dissolved in 1 Tbsp hot water, 2 tsp vanilla bean paste or vanilla extract

Assemble

1. 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.
2. 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.
3. 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.

Chocolate Glaze

1. 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.
   85 grams dark chocolate, 15 mL coconut oil
2. 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. 
3. Place the cake in the fridge for a few minutes so the chocolate sets.
4. 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 and forth to create grooves into the chocolate before you press down and slice.

Notes

This is a long recipe with some more complicated baking techniques so please read the full blog post before beginning! 🙂 

Nutrition

Serving: 1gCalories: 850kcalCarbohydrates: 70gProtein: 14gFat: 58gSaturated Fat: 31gPolyunsaturated Fat: 24gCholesterol: 275mgSodium: 233mgFiber: 5gSugar: 56g

Course: Cakes

Cuisine: French

Keyword: almond sponge cake, chocolate coffee cake, chocolate ganache, classic opera cake, coffee chocolate cake, french buttercream, french opera cake, joconde sponge cake, opera cake