Opera Cake Recipe

Opera cake recipe

Ingredients for Opera Cake

For the Joconde Sponge (Almond Sponge Cake):

  • 6 large eggs
  • 6 large egg whites
  • 150g almond flour
  • 150g powdered sugar
  • 50g all-purpose flour
  • 50g granulated sugar

For the Coffee Syrup:

  • 120ml water
  • 100g granulated sugar
  • 2 tsp instant coffee powder

For the Coffee Buttercream:

  • 200g unsalted butter (softened)
  • 150g powdered sugar
  • 2 tbsp brewed espresso

For the Chocolate Ganache:

  • 200g dark chocolate (chopped)
  • 200ml heavy cream

For the Chocolate Glaze:

  • 150g dark chocolate
  • 2 tbsp vegetable oil

Steps to Make Opera Cake

1. Prepare the Joconde Sponge:

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
  2. In a bowl, whisk the almond flour, powdered sugar, and all-purpose flour.
  3. Beat the eggs in another bowl until light and fluffy, then gradually fold in the dry mixture.
  4. In a separate bowl, whip the egg whites and granulated sugar to form stiff peaks.
  5. Gently fold the egg whites into the almond mixture.
  6. Spread the batter evenly onto the prepared baking sheet and bake for 8-10 minutes or until golden.

2. Make the Coffee Syrup:

  1. In a small saucepan, combine water, sugar, and instant coffee powder.
  2. Heat until the sugar dissolves completely. Set aside to cool.

3. Prepare the Coffee Buttercream:

  1. Beat the softened butter and powdered sugar until creamy.
  2. Gradually add brewed espresso and mix until smooth.

4. Make the Chocolate Ganache:

  1. Heat heavy cream in a saucepan until it just starts to boil.
  2. Pour the hot cream over chopped dark chocolate and stir until smooth. Let it cool slightly.

5. Assemble the Cake:

  1. Cut the sponge into three equal layers.
  2. Place the first layer on a serving tray and brush generously with coffee syrup.
  3. Spread a layer of coffee buttercream, followed by a layer of chocolate ganache.
  4. Repeat the process with the second layer of sponge.
  5. Place the third layer of sponge, brush with syrup, and spread a thin layer of ganache on top.

6. Prepare the Chocolate Glaze:

  1. Melt the dark chocolate and mix with vegetable oil.
  2. Pour the glaze over the top of the cake and spread evenly.
  3. Let the cake set in the refrigerator for at least 2 hours before serving.

Nutritional Information (Per Serving)

NutrientAmount
Calories450 kcal
Total Fat30g
Saturated Fat18g
Cholesterol120mg
Sodium60mg
Total Carbohydrates38g
Dietary Fiber3g
Sugars28g
Protein6g

Note: Nutritional values may vary based on ingredient brands and portion sizes.

Tips for the Perfect Opera Cake

  1. Ensure all ingredients are at room temperature for better mixing.
  2. Use high-quality chocolate for a rich and luxurious flavour.
  3. Let the cake chill properly to allow the layers to set before slicing.

Happy baking!

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