Opera Cake Recipe

Opera Cake is a delicious French dessert, which uses one of the most loved savor combinations, coffee, and chocolate. This rich cake is consisting of a few flawless ingredients that make it one of the best cakes in the world.

The recipe is time-consuming, no doubt about that, however, each step is really easy to prepare and the work could easily be divided into two days. The final result is really satisfying and rewarding.


For the Sponge Cake:

  • 4 egg whites
  • 45 grams’ white sugar
  • A pinch of salt
  • 140 grams’ almond flour
  • 130 grams powdered sugar
  • 3 whole eggs
  • 2 teaspoons vanilla extract
  • 25 grams’ all-purpose flour
  • 40 grams’ butter, melted

For the Coffee Syrup:

  • 150 ml water
  • 120 grams’ white sugar
  • 25 grams’ coffee beans, crushed
  • 1 tablespoon Amaretto/dark rum/Cointreau

For the Chocolate Croustillant:

  • 75 grams paillete feuilletine (or finely crushed graham crackers)
  • 90 grams’ dark chocolate (not more than 60%)
  • 15 ml vegetable oil

For the Coffee Buttercream:

  • 4 egg yolks
  • 60 ml water + 150 grams’ white sugar + 2 teaspoons instant coffee
  • 300 grams’ butter, softened
  • A pinch of salt

For the dark chocolate ganache:

  • 160 grams’ dark chocolate
  • 160 ml heavy cream
  • 25 grams’ liquid glucose


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To make the Sponge Cake:

  • In a bowl, sift the powdered sugar and almond flour. Add the vanilla extract and whole eggs and mix for a few minutes until you get a light and fluffy mixture.
  • In the meantime, beat the egg whites till Apply the salt and sugar and continue mixing until glossy and stiff.
  • Alternating it with flour, add the meringue into the egg mixture.
  • Pour the melted butter. Next, spread the batter onto 2 sheets (35x25cm) of baking paper. Then cut the 2 sheets so that you finish off with three 23cm sponge cake sheets. Apply the sponge cake aside just until needed.

To make the coffee syrup:

  • In a pot, add the sugar and water and set over low heat. Cook for two minutes, then apply the coffee beans, stir shortly and remove off heat.
  • Let it infuse for 10 min. then drain well and let it cool down.
  • Add in the rum/Cointreau/Amaretto and place aside.

To make the dark chocolate croustillant:

  • In a bowl, melt the dark chocolate over a low heat, then remove and immediately stir in the oil. Apply the paillete feuilletine and mix well.
  • Spread the croustillant over 1 sponge cake square and put it in the fridge until set (or you can place it 10 min. in the freezer).
  • Once the croustillant is set, take out from the fridge then on a cake board, turn the sponge cake upside down so that the croustillant layer contacts with the board and it is then followed by the sponge cake. Set aside.

To make the coffee buttercream:

  • In a heatproof bowl, mix the egg yolks and salt. Whisk for a few minutes until light and pale.
  • Meanwhile, in a pot, combine the water, sugar, and instant coffee and bring it to 115°C.
  • Once the syrup has the right temperature, apply it gradually over the beaten egg yolks, mixing all the time. Carry on whisking until the yolks turn airy and fluffy, and the bowl is neutral to the touch.
  • Apply the butter, all at once, then beat on low speed until well combined, followed by two minutes on high speed until pale and fluffy.

To make the dark chocolate ganache:

  • In a small pot, heat the glucose and heavy cream pot to the boiling point.
  • Spread the cream over the chocolate and let it rest for a few minutes. Combine well until smooth and shiny.
  • Cover with plastic wrap and refrigerate until it has a spreadable consistency.

To make the chocolate glaze:

  • Melt the chocolate over a double boiler.
  • Pour in the vegetable oil.
  • Use the glaze as soon as possible after preparing it.

To finish the cake:

  • Remove the paillete feuilletine layer and the sponge cake from the fridge.
  • Next, use the coffee syrup to brush the sponge cake, till well soaked in it.
  • Spread 1/2 of the coffee buttercream over the cake.
  • Then, continue with a sponge cake layer followed by coffee syrup. Pour the ganache over it.
  • Finish off with the last sponge cake layer, then coffee syrup and the rest of the coffee buttercream.
  • Refrigerate the cake for a few hours.
  • To finish, spread the glaze over the cake.
  • Let it set, then cut off the edges of the cake to uncover the layers. Next, cut the cake into smaller pieces if desired.
  • To decorate, write Opera on each slice or simple on the cake.

Enjoy! Bon Appétit!