Classic French Opéra Cake

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A classic French pâtisserie masterpiece featuring thin layers of almond Joconde sponge soaked in espresso syrup, sandwiched with coffee buttercream and dark chocolate ganache, then finished with a mirror-like chocolate glaze. This elegant layered cake is traditionally served in small squares alongside a strong espresso.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 30 gSugar
• 6 gProtein
• 75 mgSodium
• 200 mgPotassium
• 70 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Joconde Almond Sponge

• 3 large eggs
• 3 large egg whites
• 1 cup (100 g) finely ground almond flour
• 3/4 cup (90 g) powdered sugar, sifted
• 1/4 cup (35 g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tbsp 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

• 1 cup (226 g) unsalted butter, softened
• 3 large egg yolks
• 1/3 cup (65 g) granulated sugar
• 3 tbsp water
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• Pinch of fine salt

For the Chocolate Ganache and Glaze

• 8 oz (225 g) dark chocolate (65–70%), finely chopped, divided
• 3/4 cup (180 ml) heavy cream, divided
• 1 tbsp unsalted butter
• 1 tbsp light corn syrup

Directions

1. Preheat the oven to 425°F (220°C). Line a 10×15-inch rimmed baking sheet with parchment paper and lightly brush with melted butter.
2. Make the Joconde sponge: In a large bowl, whisk the whole eggs, almond flour, and powdered sugar with an electric mixer on high speed for 5 minutes until pale, thick, and tripled in volume. Sift in the flour and fold gently. In a separate clean bowl, beat the egg whites with granulated sugar to stiff, glossy peaks, then fold into the batter along with the vanilla and melted butter. Spread the batter evenly in the prepared pan (about 1/4 inch thick) and bake 7–9 minutes, until lightly golden and springy to the touch. Cool completely in the pan.
3. Make the coffee syrup: Combine the water and sugar in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the espresso powder, and cool completely.
4. Make the coffee buttercream: In a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), whisk the egg yolks, sugar, water, and espresso powder constantly for 5–7 minutes until thick, pale, and the mixture reaches 160°F (71°C). Transfer to a stand mixer and beat on high until cool and ribbons form. With the mixer on medium, gradually add the softened butter, vanilla, and salt, beating until silky and fluffy.
5. Make the ganache: Heat 1/2 cup of the cream just to a simmer in a small saucepan. Pour over 6 oz of the chopped chocolate in a bowl, let stand 2 minutes, then stir until smooth. Cool at room temperature until spreadable but still soft, stirring occasionally.
6. Assemble the cake: Invert the cooled sponge and peel off the parchment. Trim the edges and cut into three equal rectangles (about 5×10 inches each). Place the first layer on a serving tray or cardboard rectangle and brush generously with one-third of the coffee syrup. Spread with half the buttercream, then top with half the ganache, spreading to the edges. Repeat with the second sponge layer, another third of syrup, the remaining buttercream, and the remaining ganache. Top with the third sponge layer, brush with the remaining syrup, press down gently, and refrigerate for at least 30 minutes.
7. Make the glaze: Heat the remaining 1/4 cup cream with the corn syrup just to a simmer. Pour over the remaining 2 oz chopped chocolate, let stand 2 minutes, then stir until smooth and glossy. Cool slightly until the glaze is just barely pourable (about 90°F/32°C).
8. Pour the glaze over the chilled cake, starting in the center and letting it flow to the edges to coat the top in a thin, even layer. Tap the tray gently to smooth, then refrigerate 15–20 minutes until set.
9. Using a long knife dipped in hot water and wiped dry between cuts, trim the outer edges for clean lines, then slice into 12 small rectangles. Serve slightly chilled or at cool room temperature.

Cook’s Notes

• Always dip your knife in hot water and wipe it dry between cuts for perfectly clean slices through the layered glaze.
• The Joconde sponge must be completely cool before assembly or it will melt the buttercream and cause the layers to slide.
• Chill the assembled cake for at least 1 hour (or overnight) before applying the glaze so the layers are firm and the glaze sets with a sharp edge.
• Use high-quality 70% dark chocolate; lesser chocolate will make the ganache and glaze overly sweet.
• Opéra cake is traditionally eaten slightly cooler than room temperature so the buttercream softens just enough to yield under a fork without melting.
• For a more intense coffee note, add 1 tsp of dark rum or coffee liqueur to the syrup.

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