Opéra Cake
Elegant French layered cake with coffee-soaked almond sponge, silky chocolate ganache, and espresso buttercream. Requires planning but is entirely achievable at home.
- Total time
- 90 min
- Servings
- 8
- Calories
- 485
- Protein
- 8g
Ingredients
- 1.5 cups almond flour
- 1 cup powdered sugar
- 5 large eggs
- ⅓ cup all-purpose flour
- 4 tablespoons butter, melted
- 2 tablespoons instant espresso powder
- ½ cup water, divided
- ¾ cup butter, softened
- 6 ounces dark chocolate (70% cocoa), chopped
Instructions
- 1
Preheat oven to 375°F. Line a 9×13-inch baking sheet with parchment paper.
- 2
Whisk almond flour and powdered sugar together in a large bowl.
- 3
Separate 3 eggs; add 3 whole eggs + 2 yolks to almond mixture, whisk until smooth.
- 4
Sift flour over the batter; fold in gently until no streaks remain.
- 5
Fold melted butter into batter in two additions until fully incorporated.
- 6
Whip 3 egg whites in a separate bowl until stiff peaks form, ~3 minutes.
- 7
Fold egg whites into batter in two additions until no white streaks remain.
- 8
Spread batter evenly onto prepared pan. Bake until a toothpick comes out clean, ~18 minutes.
- 9
Cool cake on rack for 10 minutes, then turn out onto a wire rack to cool completely.
- 10
Stir espresso powder into 0.25 cup hot water until dissolved. Add 1 tablespoon sugar; cool.
- 11
Place chopped chocolate in a heatproof bowl. Heat 0.25 cup water until steaming.
- 12
Pour hot water over chocolate; let sit 2 minutes, then stir until silky and smooth.
- 13
Beat softened butter with remaining instant espresso and 2 tablespoons espresso syrup until fluffy, ~4 minutes.
- 14
Trim cooled cake edges; cut into three equal rectangles.
- 15
Brush each cake layer with remaining coffee syrup until visibly moist.
- 16
Spread half the buttercream over first cake layer; place second cake on top.
- 17
Spread remaining buttercream over second layer; top with third cake layer.
- 18
Pour slightly cooled ganache over the cake; let it set at room temp for 15 minutes.
- 19
Refrigerate at least 2 hours before serving. Slice with a hot, wet knife.
Tools you’ll need
- 9×13-inch baking sheet
- parchment paper
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
- measuring cups and spoons
- stand mixer or hand mixer
- heatproof bowl
- wire cooling rack
- chef's knife
- offset spatula
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