French Opera Cake has 6 layers of almond sponge cake, 3 layers of coffee French buttercream, 3 layers of ganache & a chocolate glaze!

almond flour granulated sugar salt vanilla extract eggs egg whites AP flour butter


JOCONDE sponge

coffee soak

coffee granulated sugar

dark chocolate heavy whipping cream



granulated sugar water egg yolks unsalted butter salt espresso powder vanilla bean paste

dark chocolate coconut oil


STEP 1: For the Joconde Sponge, beat almond flour, 1/2 cup granulated sugar, salt, vanilla extract and whole eggs.

STEP 2: In a separate bowl, beat the 1/4 cup of granulated sugar with egg whites just until stiff peaks form.

STEP 3: Fold 1/3rd of egg whites into batter until incorporated. Fold second 1/3rd of egg whites into the batter and then the last 1/3rd.

STEP 4: Sift half the flour over batter, fold, and repeat with the 2nd half. Pour melted butter around the edge of bowl and fold until incorporated.

STEP 5: Pour 1/6 of the batter into a prepared pan. Bake at 375F for 7 min. Invert onto a flat surface and repeat with the rest of the batter.

STEP 6: For the coffee soak, brew coffee and mix it with sugar until sugar dissolves. Set aside to cool.

STEP 7: For the ganache, heat cream, then pour over chocolate. Cover and let sit for 2 min, stir until smooth, then cover and allow to cool completely.

STEP 8: For the buttercream, swirl sugar and water until sugar is fully immersed. Place saucepan over  heat until the sugar dissolves.

STEP 9: Whip egg yolks, then slowly drizzle in hot sugar syrup and mix until pale and fluffy. Add butter, 2 Tbsp at a time, then add vanilla, dissolved espresso and salt.

STEP 10: To assemble, place first layer on a flat surface, brush with coffee soak then spread a layer of buttercream.

STEP 11: Top with another layer of cake and coffee soak, then spread a layer of ganache. Repeat with the rest of the layers and refrigerate for 2 hrs.

STEP 12: Slice the edges off the cake, then frost the outside. Refrigerate for 1 hr white you create a double boiler for the Chocolate Glaze.

STEP 13: Place a bowl with chocolate on top of double boiler. Stir until smooth,  allow to cool, then pour on top of  cake. Refrigerate before serving.

Click the link below for the full recipe!