Go Back
Homemade Opera Cake (Gteau Opra) photo
Print Recipe Save it for later

Opera Cake (Gteau Opra)

This Opera Cake is a stunning French dessert! Layers of almond sponge, coffee buttercream, and chocolate ganache create a blissful experience.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate, Coffee, Elegant, Layered Cake
Servings: 12 servings

Ingredients

For the Almond Sponge Cake:

  • 4 large egg whites
  • 4 large egg yolks
  • 140 g almond flour
  • 140 g powdered sugar
  • 20 g granulated sugar
  • 70 g wheat flour
  • a pinch salt
  • 2 tbsp hot water
  • 2 tbsp instant coffee

For the Coffee Buttercream:

  • 200 g butter
  • 100 g sugar
  • 150 ml hot water
  • 2 tbsp instant coffee

For the Coffee Simple Syrup:

  • 60 ml water
  • 50 g sugar
  • 2 tbsp instant coffee

For the Chocolate Ganache:

  • 200 g chocolate
  • 50 ml cooking cream
  • 20 g butter for finishing

For Topping:

  • 100 g chocolate for topping
  • 180 ml whipped cream
  • 1 tsp vanilla extract

Instructions

Step 1: Prepare the Almond Sponge Cake

  • Preheat your oven to 180°C (350°F). In a mixing bowl, combine the almond flour, powdered sugar, wheat flour, and a pinch of salt.
  • In a separate bowl, whisk the egg whites until foamy, then gradually add the granulated sugar until stiff peaks form.
  • Gently fold the dry ingredients into the egg whites, followed by the hot water and instant coffee. Spread the batter evenly onto a lined baking sheet and bake for 15-20 minutes, or until golden and set. Let it cool completely.

Step 2: Make the Coffee Simple Syrup

  • In a small saucepan, combine 60ml water, 50g sugar, and 2 tbsp instant coffee. Heat gently until the sugar dissolves, then set aside to cool.

Step 3: Prepare the Coffee Buttercream

  • In a saucepan, melt 200g butter over low heat. In a mixing bowl, whisk the egg yolks and gradually add 100g sugar until pale and fluffy.
  • Slowly incorporate the melted butter into the egg mixture. Mix in the remaining 150ml hot water and 2 tbsp instant coffee until smooth.

Step 4: Create the Chocolate Ganache

  • Chop the 200g of chocolate and place it in a bowl. Heat the cooking cream in a saucepan until just boiling, then pour over the chocolate. Let it sit for a minute before whisking until silky and smooth.

Step 5: Assemble the Cake

  • Once the sponge is cooled, slice it into three equal rectangles. Place the first layer on a serving plate, brush generously with coffee syrup, and spread a layer of coffee buttercream on top.
  • Repeat with the second layer, then top with a layer of chocolate ganache. Finally, place the third sponge layer on top and refrigerate for at least 1 hour to set.

Step 6: Final Touches

  • Once set, prepare the topping by melting the 100g of chocolate with 50ml cooking cream and 20g butter until smooth. Pour this over the top layer of the cake, allowing it to flow down the sides for a beautiful finish.
  • Chill again until the ganache firms up.

Equipment

  • Stand mixer or hand mixer
  • Spatula
  • Baking Sheets
  • Chef’s knife
  • Whisk
  • Cooling rack

Notes

  • Ensure egg whites are at room temperature for better volume.
  • Use high-quality chocolate for the ganache.
  • Chill the cake after assembly for easier slicing.