Discover the refined artistry of French patisserie with this luxurious Opera Cake recipe—a multi-layered dessert that combines sophistication with indulgent flavors. Crafted with six thin layers of delicate almond sponge (known as Joconde), this classic cake is moistened with a freshly brewed coffee soak and layered alternately with smooth coffee-flavored French buttercream and rich dark chocolate ganache. The finishing touch is a glossy chocolate glaze, creating a show-stopping dessert perfect for celebrations or gourmet indulgence.
Begin with the Joconde sponge by preheating your oven to 375°F (190°C) for convection or 350°F (177°C) for conventional ovens. Prepare a 6-inch square pan. Beat almond flour, sugar, salt, vanilla, and whole eggs until light and fluffy. Separately, whip egg whites with sugar until stiff peaks form. Carefully fold the meringue into the almond mixture, then add sifted flour and melted butter gently. Spread a portion of the batter into the prepared pan and bake for about 7 minutes until springy. Repeat the process to create six thin sponge layers.
For the coffee soak, combine freshly brewed coffee and sugar until fully dissolved. Set aside to cool.
Next, prepare the chocolate ganache by pouring hot cream over chopped dark chocolate. Let it sit for two minutes, then stir until smooth and let it cool to room temperature.
To make the coffee French buttercream, heat sugar and water until it reaches 240°F (116°C). While it cooks, beat egg yolks until fluffy. Gradually pour the hot syrup into the yolks while whipping constantly until cool and pale. Add butter gradually, followed by espresso mixture and salt, mixing until smooth and creamy.
To assemble the cake, start with one sponge layer and brush with the coffee soak. Spread an even layer of buttercream, then add another sponge and ganache. Continue alternating layers with buttercream and ganache, ending with a sponge layer. Chill the cake for 2–3 hours, then trim the edges and frost with buttercream. Chill again to firm.
For the chocolate glaze, melt dark chocolate and coconut oil in a double boiler until smooth. Let cool slightly before pouring over the cake. Chill briefly to set. For clean slices, heat a serrated knife and slice carefully to maintain neat edges.
Serve this masterpiece in slices, savoring the harmony of textures from the airy almond sponge and silky buttercream to the bold coffee notes and decadent ganache. A celebration of classic French technique and flavor, this Opera Cake is the ultimate dessert experience.
