French Opera Cake

I originally made this Opera Cake for my dad’s birthday years ago, before he passed away, so this one will always be a little extra special to me. I recently made it again for the first time in years and finally gave it the update it deserved.

The recipe was first published as a dramatic, extra-tall version with double the layers, but I’ve recently updated the post to show the traditional size and assembly.

Want to make the taller version? It’s the exact same recipe—simply divide the joconde into six smaller layers instead of three and alternate the buttercream and ganache between the layers.

Ingredients & Substitutions

*full recipe is in the recipe card at the bottom!

• Almond Flour – I recommend purchasing almond flour because it’s finely ground. I don’t recommend almond meal or grinding it up yourself.
• Sugar – use granulated sugar or super fine/castor sugar for the sponge, soak and the buttercream – don’t swap or reduce this.
• Eggs – use room temperature large eggs. If you’re in a pinch, place them in warm water for 5-10 minutes.
  • there are 3 additional egg whites used in the sponge so initially I made a French buttercream with just 3 egg yolks which is enough just for the layers but if you want to frost the outside of the cake, you’ll need to double it and you’ll be left with extra egg whites.
• 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 or cake flour but I recommend using a digital scale to measure all dry ingredients.
• Dark chocolate – chocolate chips or chopped chocolate bar is fine for the ganache and the glaze – I don’t recommend swapping for milk, you’d need a different ratio.
• Coconut oil – coconut oil solidifies at room temperature so I like this for the glaze, I have swapped this for other oils like canola oil and avocado oil with no problem myself however some reviews left comments that it didn’t work for them. I recommend weighing how much you’re using and heating it very slowly with the chocolate.
• Coffee – I use brewed coffee or Americano. I prefer it hot so that it can dissolve the sugar quickly but then let it cool before soaking the cake.

How To Make An Opera Cake

This one’s 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 find it easiest to bake the joconde in one large 18×12-inch sheet pan for about 10–15 minutes. Once it’s cooled, cut the sponge into three equal rectangles to assemble the 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.

I generally do an americano or a brewed coffee. I don’t recommend stronger than that (like sometimes I use straight espresso for other cakes) because the coffee flavor is already strong in this cake.

Chocolate Ganache

Chocolate ganache is pretty basic. I have a full guide on the ratios of chocolate ganache for this. I used a 1:1 ratio.

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.

If you plan on frosting the outside of the cake as well, you’ll need to double the buttercream amounts in the recipe below. Traditionally, opera cake isn’t frosted, the edges are usually just trimmed off and served sliced.

Assembling the Opera Cake

Traditionally the opera cake has three layers of sponge, two layers of buttercream and 1 layer of chocolate ganache.

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

Note: You will need DOUBLE the buttercream if you want to frost the outside and I recommend doing that before making the glaze so it has time to chill.

Chocolate Glaze

1. Gently heat the chocolate and coconut oil over a double boiler until it’s melted and smooth. Stir frequently. I have done this in the microwave as well but it is difficult to perfectly melt chocolate without overheating it so I do bursts of 10 seconds, mixing in between each one.
2. Allow it to cool until it’s no longer hot but still runny and then 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 10-15 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 the finished opera cake at room temperature or just slightly chilled, so it’s nice and soft and creamy. However, it can get really soft after a while so make sure to store it fully covered in the refrigerator for up to 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 or at room temperature for a few hours before serving.

If you want to make it ahead, all the components can be made the day before assembling and stored at room temperature for one night.

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 it, so if you have any questions, just comment down below!

I hope you guys enjoy this fabulous 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 30 minutes mins

cook 15 minutes mins

Additional Time 3 hours hrs

total 4 hours hrs 15 minutes mins

Serves 16 servings

Classic French Opera Cake is made with layers of almond sponge cake soaked in coffee, silky coffee French buttercream, rich chocolate ganache and a simple chocolate glaze.

Author: Bernice Baran

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Servings 16 servings

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Equipment

• ▢
  Thermometer
• ▢
  6 inch Square Pan  or 12×18 by sheet 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

• ▢ 180 grams dark chocolate
• ▢ 180 mL heavy whipping cream

Coffee French Buttercream *double this if decorating the outside too.

• ▢ 150 grams granulated sugar
• ▢ 45 mL water
• ▢ 3 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

• ▢ 130 grams dark chocolate
• ▢ 30 grams 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).
   180 grams dark chocolate, 180 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. 
   150 grams granulated sugar, 45 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.
   3 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. Stir the chocolate frequently until it’s smooth and silky.

   I've also done this in the microwave on 10 second bursts, mixing between each one but it is more likely to overheat the chocolate this way so be careful.
   130 grams dark chocolate, 30 grams coconut oil
2. Allow it to cool for a few minutes until it's no longer hot but still runny, before pouring it on top of the chilled cake. The chocolate starts to set quickly from the chilled cake so spread it out quickly.
3. Place the cake in the fridge for a few minutes so the chocolate sets completely.
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! 🙂 

Opera cake is not normally frosted on the outside, it’s just topped with the glaze and then the edges get trimmed and served as slices. If you want to frost the outside of the cake too, you’ll need to double the amount of buttercream in the recipe as the amount listed is just for the layers. 

Nutrition

Serving: 1gCalories: 447kcalCarbohydrates: 36gProtein: 6gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 98mgPotassium: 199mgFiber: 3gSugar: 28gVitamin A: 665IUVitamin C: 0.1mgCalcium: 50mgIron: 3mg

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