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Easy Opera Cake Recipe

This easy opera cake is made with a simple almond sponge cake, coffee-infused cream, and topped with a rich chocolate ganache.
Course Dessert
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 18
Calories 701kcal
Author Dina

Ingredients

For the sponge cake

For the cream filling

For the chocolate ganache

For the coffee syrup

Instructions

Make the sponge cake

  • Sift almond flour, baking powder, and all-purpose flour into a bowl and set aside.
  • In the bowl of a stand mixer, beat 10 eggs on high speed for about 4-5 minutes or until the eggs are light and fluffy. Mixing time may vary according to your mixer.
  • Continue beating at high speed as you add the sugar to the eggs. Mix for an additional 4-5 minutes.
  • Gently fold 1/3 of the flour mixture into the eggs using a spatula. Once it's mixed in well, repeat this 2 more times (1/3 mixture each time). Careful not to over mix.
  • Using a whisk, gently mix the melted butter into the eggs. Make sure to scrape the bottom of the bowl as you mix.
  • Line a 21 x 15 inch rimmed baking sheet with parchment paper and lightly coat with cooking spray. Spread the cake batter onto the baking sheet.
  • Bake at 350 degrees Fahrenheit for 25-30 minutes or until the cake becomes golden in color.
  • Let the cake cool completely on a cooling rack. Then cut it into 3 equal pieces. So you're left with 3 ( 6 1/2 x 13-inch pieces).

Make the chocolate cream

  • Melt 2 cups semisweet chocolate chips until smooth.
  • In the bowl of a stand mixer beat 3 cups heavy whipping cream, espresso powder, and sugar on high speed until stiff peaks form. Make sure not over-beat or you'll end up with coffee butter.
  • Gradually add the melted chocolate chips while the mixer continues to beat the heavy cream. Mix until the chocolate is well incorporated.

Mix the coffee syrup together

Assemble the opera cake

  • Begin assembling the cake by placing 1 of the 3 cake pieces on parchment paper. Using a pastry brush lightly brush the sponge cake with coffee syrup.
  • Spread about 1/3 of the chocolate filling on top of the first sponge cake layer.
  • Place the second spongecake on top and repeat steps 13 & 14.
  • Place the third spongecake layer on top and repeat steps 13 & 14. This time the entire outside of the cake will be covered with the chocolate filling. Place the cake into the refrigerator for at least 2 hours.

Make the chocolate ganache and pour it over the cake

  • Meanwhile, prepare the ganache. Add 2 cups of semisweet chocolate chips into a heatproof glass bowl. Then pour in 1 1/4 cup boiled heavy cream on top. Then quickly stir with a whisk. Try to use heavy cream that is at least 36% fat or higher.
  • Once the heavy whipping cream is mixed in well, add 6 tbsp sliced unsalted butter. Once the butter is melted, mix in 6 tbsp of honey. If you end up with small bits of chocolate strain the chocolate through a mesh strainer to ensure a smooth ganache.
  • Transfer the refrigerated cake onto a wire rack with a rimmed baking sheet under (to catch all the leftover ganache). Pour the chocolate ganache into a loaf pan before pouring over the cold cake. Make sure to pour it in one fluid motion. Then give the baking sheet a gentle shake to smooth out any imperfections. Let it set in the refrigerator for an additional 4 hours before serving.

Notes

How to store a homemade opera cake?
Keep the cake in the fridge for up to 5 days. If you have a cake keeper it will stay fresher that way. But I would not recommend covering it with plastic wrap since it will ruin the top layer of the cake.

Nutrition

Calories: 701kcal | Carbohydrates: 52g | Protein: 10g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 185mg | Sodium: 62mg | Potassium: 347mg | Fiber: 5g | Sugar: 38g | Vitamin A: 1153IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg