Opéra Cake

Opéra Cake ingredients

• 125 g almond flour
• 125 g powdered sugar
• 30 g all-purpose flour
• 4 large whole eggs
• 3 large egg whites
• 30 g granulated sugar
• 20 g unsalted butter, melted
• 150 ml water
• 100 g granulated sugar
• 2 tbsp espresso powder
• 150 g granulated sugar
• 50 ml water
• 3 large egg yolks
• 200 g unsalted butter, softened
• 1.5 tbsp espresso powder
• 200 g dark chocolate (70% cocoa), chopped
• 180 ml heavy cream
• 20 g unsalted butter
• 1 tbsp light corn syrup (optional, for shine)

How to make Opéra Cake

1. Prepare the Joconde Biscuit: Preheat oven to 425°F (220°C). Line two 13x18 inch (half-sheet) baking sheets with parchment paper. In a large bowl, whisk together 125g almond flour, 125g powdered sugar, 30g all-purpose flour, and 4 large whole eggs until light and fluffy, about 5 minutes. Fold in 20g melted unsalted butter.
2. In a separate clean bowl, whip 3 large egg whites with 30g granulated sugar until stiff peaks form. Gently fold the meringue into the almond mixture in two additions, being careful not to deflate the batter.
3. Spread the batter thinly and evenly onto the two prepared baking sheets. Bake for 5-7 minutes until lightly golden and set, then cool completely on a wire rack. Once cooled, cut each sheet into three equal rectangles, approximately 4.25 x 13 inches, for a total of six layers.
4. Prepare the Coffee Syrup: In a small saucepan, combine 150ml water and 100g granulated sugar. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and stir in 2 tbsp espresso powder. Let cool to room temperature.
5. Prepare the Coffee Buttercream: In a small saucepan, combine 150g granulated sugar and 50ml water. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer. Meanwhile, in the bowl of a stand mixer, whisk 3 large egg yolks until pale.
6. With the mixer running on low speed, slowly pour the hot sugar syrup into the egg yolks in a thin stream. Increase speed to medium-high and beat until the mixture is thick, pale, and completely cool, about 8-10 minutes. This creates a pâte à bombe.
7. Gradually add 200g softened unsalted butter, a tablespoon at a time, to the pâte à bombe, beating well after each addition until the buttercream is smooth and fluffy. Stir in 1.5 tbsp espresso powder until fully incorporated.
8. Prepare the Chocolate Ganache Glaze: In a heatproof bowl, combine 200g chopped dark chocolate and 20g unsalted butter. Heat 180ml heavy cream in a small saucepan until simmering, then pour it over the chocolate mixture. Let stand for 2 minutes, then whisk until smooth and glossy. If using, stir in 1 tbsp light corn syrup for extra shine.
9. Assemble the cake: On a rectangular serving platter or cardboard base, place one biscuit layer. Brush generously with coffee syrup. Spread a thin, even layer of the chocolate ganache (about 1/4 of it) over the biscuit. Chill for 10 minutes to set.
10. Place a second biscuit layer on top, brush with coffee syrup, then spread with about half of the coffee buttercream. Repeat with a third biscuit layer, coffee syrup, and the remaining half of the coffee buttercream. Add a fourth biscuit layer, coffee syrup, and the remaining chocolate ganache, chilling again to set.
11. Finish with the fifth biscuit layer, brush with coffee syrup, and spread with the remaining coffee buttercream. Finally, top with the sixth biscuit layer, brush with coffee syrup, and pour the warm chocolate ganache glaze evenly over the entire cake, allowing it to drip down the sides. Smooth the top with an offset spatula.
12. Refrigerate the Opéra Cake for at least 4 hours, or preferably overnight, to allow all the layers to set and flavors to meld. Before serving, let the cake sit at room temperature for 15-20 minutes for easier slicing and optimal texture. Slice with a hot, sharp knife, wiping it clean between each cut, and garnish with a chocolate coffee bean if desired.

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