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Opera Cake

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Prep Time 45 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine French
Servings 12 servings

Ingredients
  

For the Joconde Sponge:

  • 6 large eggs
  • 6 large egg whites
  • 1 cup 120 g almond flour
  • 1 cup 120 g all-purpose flour
  • 1 1/4 cups 150 g powdered sugar
  • 1/2 cup 100 g granulated sugar
  • 1/2 cup 115 g unsalted butter, melted and cooled

For the Coffee Syrup:

  • 1/2 cup 120 ml water
  • 1/2 cup 100 g granulated sugar
  • 2 tbsp instant espresso powder

For the Coffee Buttercream:

  • 3 large egg yolks
  • 1/4 cup 50 g granulated sugar
  • 3 tbsp water
  • 1 cup 230 g unsalted butter, room temperature
  • 1 tbsp instant espresso dissolved in 1 tbsp hot water

For the Ganache:

  • 8 oz 225 g semisweet chocolate, chopped
  • 1/2 cup 120 ml heavy cream
  • 2 tbsp unsalted butter

For the Glaze:

  • 4 oz 115 g semisweet chocolate, chopped
  • 2 tbsp vegetable oil
  • Gold leaf or dust optional

Instructions
 

1️⃣ Bake the Joconde:

  • Preheat oven to 425°F (220°C). Line 3 jelly roll pans (or bake in batches) with parchment. Whip eggs, almond flour, and powdered sugar until thick and pale. In another bowl, whip egg whites and granulated sugar to soft peaks. Gently fold into almond mixture. Fold in melted butter. Spread evenly and bake 6–8 minutes per sheet. Cool.

2️⃣ Make the syrup:

  • Boil water and sugar. Remove from heat, stir in espresso powder. Cool.

3️⃣ Prepare buttercream:

  • Beat egg yolks in a stand mixer. In a saucepan, heat sugar and water to 240°F. Slowly drizzle into yolks while beating. Continue beating until cool. Gradually add butter, then coffee mixture.

4️⃣ Make ganache:

  • Heat cream to simmering, pour over chocolate. Stir until smooth. Add butter. Cool slightly.

5️⃣ Assemble:

  • Trim sponges to even rectangles. Brush one layer with syrup, spread half the buttercream. Add second layer, brush syrup, spread ganache. Add final layer, brush syrup, spread remaining buttercream. Chill.

6️⃣ Glaze:

  • Melt chocolate and oil together. Pour over chilled cake, spreading evenly. Decorate with gold if desired. Chill before slicing.

Notes

  • Bake sponges one at a time if your oven is small.
  • Buttercream and ganache can be made a day ahead.
  • Use a hot knife for the cleanest cuts!