How to Make Opera Cake: A Step-by-Step Guide to Impress

The Opera Cake: a symphony of flavors and textures that has captivated dessert lovers for decades. With layers of delicate almond sponge cake soaked in coffee syrup, rich coffee buttercream, smooth chocolate ganache, and a final shimmering glaze, this French pastry is truly a work of art. It might seem intimidating, but fear not! This step-by-step guide will show you How To Make Opera Cake at home and wow your friends and family. Let’s embark on this delicious journey together!

Ingredients:

For the Joconde Sponge:

• 1 cup almond flour
• ¾ cup powdered sugar
• 5 large eggs, at room temperature
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the Coffee Syrup:

• ½ cup granulated sugar
• ½ cup water
• 2 tablespoons instant espresso powder

For the Coffee Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 ounces bittersweet chocolate, finely chopped

For the Chocolate Glaze:

• ½ cup heavy cream
• 4 ounces semisweet chocolate, finely chopped
• 1 tablespoon unsalted butter

Equipment:

• Two 9×13 inch baking sheets
• Parchment paper
• Stand mixer or hand mixer
• Various bowls
• Whisk
• Spatula
• Serrated knife
• Offset spatula

Instructions:

Making the Joconde Sponge:

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
2. In a large bowl, whisk together the almond flour and powdered sugar until combined.
3. In a separate bowl, beat the eggs on high speed until they are pale and tripled in volume, about 5-7 minutes.
4. Gently fold the dry ingredients into the beaten eggs in two batches, being careful not to deflate the batter.
5. In a small bowl, whisk together the melted butter and vanilla extract. Slowly drizzle this mixture into the batter, gently folding until just combined.
6. Divide the batter evenly between the prepared baking sheets, spreading it into an even layer.
7. Bake for 10-12 minutes, or until the cakes are lightly golden and spring back when touched.
8. Let the cakes cool completely on the baking sheets before proceeding.

Making the Coffee Syrup:

1. While the cakes bake, make the coffee syrup. Combine the sugar, water, and espresso powder in a small saucepan.
2. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is dissolved.
3. Remove from heat and let cool completely.

Making the Coffee Buttercream:

1. In a large bowl, beat the softened butter on medium speed until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Slowly pour in the cooled coffee and vanilla extract, beating until the buttercream is smooth and creamy.

Making the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for a few minutes.
4. Gently whisk until the chocolate is completely melted and the ganache is smooth and glossy.

Assembling the Opera Cake:

1. Once the sponge cakes have cooled, use a serrated knife to trim the edges, creating two perfectly even rectangles.
2. Place one layer of sponge cake on a serving platter or cake board.
3. Brush the cake layer evenly with half of the cooled coffee syrup.
4. Spread half of the coffee buttercream over the syrup-soaked cake layer.
5. Gently top with the second layer of sponge cake.
6. Brush the top cake layer with the remaining coffee syrup.
7. Pour the chocolate ganache over the top cake layer, spreading it evenly with an offset spatula.
8. Refrigerate the cake for at least 2 hours to allow the layers to set.

Making the Chocolate Glaze and Finishing Touches:

1. Once the cake is chilled, make the chocolate glaze. Place the chopped chocolate and butter in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the chocolate and butter, letting it sit undisturbed for a few minutes.
4. Gently whisk until the chocolate and butter are completely melted and the glaze is smooth and glossy.
5. Carefully pour the glaze over the chilled cake, spreading it evenly to the edges with an offset spatula.
6. Return the cake to the refrigerator for at least 30 minutes to allow the glaze to set.

Tips and Tricks:

• Room Temperature Eggs: Using room temperature eggs for the sponge cake will help create a lighter and airier texture.
• Folding Gently: When incorporating the dry ingredients into the egg whites, be sure to fold gently to avoid deflating the batter.
• Even Layers: Use an offset spatula to create smooth and even layers of buttercream and ganache.
• Chilling Time: Allowing the cake to chill between layers will help prevent the fillings from mixing and create a more stable structure.
• Decoration: Get creative with the final decoration! You can use a piping bag to create elegant chocolate designs on top, or simply dust with cocoa powder for a classic look.