1. Home
  2. Recipes
  3. Opéra coffee chocolate

Classic Opéra delight

Featured in Indulge Your Sweet Tooth with Our Dessert Collection.

Opéra cake is a sophisticated dessert that calls for patience and care. This traditional version features almond sponge layers, coffee-infused buttercream, and dark chocolate ganache. Each layer is carefully placed and soaked with coffee for a balanced, intense flavor. The signature cocoa glaze gives it that polished look. It’s a time-intensive project, but the result rivals the finest pastry shops.
Pin it Share it Send it Print it Jump To Recipe
Us chef girl
Updated on Sun, 06 Apr 2025 13:18:31 GMT
Classic layered Opéra Pin it
Classic layered Opéra | athomedishes.com

The delicate Joconde sponge layers blend wonderfully with rich chocolate and bold coffee in this iconic French pastry treat. The Opera cake brings together a perfect mix of flavors that work in harmony to give you a truly elegant tasting experience.

I first came across the Opera cake during my early pastry training days. Getting each layer just right taught me to slow down and be thorough, making each baking session feel like a peaceful, tasty meditation.

Classic Opera cake with chocolate layers Pin it
Classic Opera cake with chocolate layers | athomedishes.com

Magical Opera Cake Treasures

  • Ground almonds: Go for fresh ones with a smooth texture
  • Dark chocolate: Pick 70% cocoa for a deeper taste
  • Coffee: Fresh espresso works best for stronger flavor
  • Butter: Clarify it carefully for the right smoothness
  • Eggs: Let them reach room temp for a fluffy sponge

Step By Step Making Process

Joconde Sponge Cake

Whip egg whites until stiff then gently fold in the almond powder
Two slices of traditional Opera cake Pin it
Two slices of traditional Opera cake | athomedishes.com

Butter Cream

Make sugar syrup and mix it with your clarified butter

Chocolate Ganache

Melt the chocolate and stir in warm cream

Coffee Soak

Make strong coffee syrup to flavor the sponge cake
Traditional Opera cake with cream and coffee Pin it
Traditional Opera cake with cream and coffee | athomedishes.com

Final Assembly

Stack layers taking turns with sponge, cream and ganache

I love how the coffee and chocolate work together in this dessert. This combo reminds me of Vienna cafes during my pastry training days, where I learned that taking your time is the real secret to a great Opera cake.

Layering Magic

Getting the Opera cake right comes down to careful assembly. Each layer needs gentle handling and evenly spread creams. I use an adjustable frame to get clean, straight edges that'll give you perfect slices every time.

Fancy Serving Ideas

Cut your Opera cake into perfect rectangles and maybe add some gold leaf or chocolate designs. It tastes best when served just a bit cooler than room temperature so you can really taste all the flavors.

Fun Twists To Try

Make the Opera cake your own by switching things up. Try matcha tea instead of coffee, use milk chocolate, or add some passion fruit flavor. The classic recipe can handle a modern touch or two.

Keeping It Fresh

Your Opera cake will stay good in the fridge for about four days if you keep it in an airtight container. You can also freeze individual slices for up to a month.

Pro Tips

  • A thermometer helps you nail the ganache
  • Pop it in the freezer briefly between layers for better stability
  • Cut edges with a warm knife for clean slices

The Opera cake isn't just dessert, it's a French pastry masterpiece that tells a story with every bite. Making one takes time and care, but what you end up with goes way beyond the effort and creates a truly magical food moment.

Frequently Asked Questions

→ Why does it need so much resting time?
The resting period helps the layers settle and the flavors soak in. It also ensures neat slices and a perfect texture.
→ Can you make Opéra cake ahead of time?
Absolutely, making it the day before is ideal. It stays fresh in the fridge for up to 3 days and freezes well for about a month.
→ What’s the secret to a smooth glaze?
Keep the glaze at the right heat (around 35°C) and make sure your cake is chilled. Spread it in one quick motion with a wide spatula.
→ What kind of chocolate works best?
Go for 70% dark couverture chocolate. It melts smooth, giving your ganache a creamy texture and deep taste.
→ How do you make the layers even?
Either use a pastry frame or mark equally sized rectangles. Smooth each layer evenly with an offset spatula.

Opéra coffee chocolate

A layered Opéra cake blending rich coffee with dark chocolate flavors. It’s all about soft sponge, creamy butter layers, and glossy ganache.

Prep Time
60 Minutes
Cook Time
8 Minutes
Total Time
68 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Joconde Sponge

01 4 egg whites and 4 whole eggs
02 30 g of flour
03 25 g of clarified butter
04 125 g of almond flour
05 125 g of sugar

→ Coffee Buttercream

06 1 tablespoon of coffee extract
07 100 g of softened butter
08 3 egg yolks
09 100 g of icing sugar

→ Chocolate Ganache

10 120 g of dark chocolate
11 25 g of butter
12 10 cl of heavy cream

→ Coffee Syrup

13 100 g of granulated sugar
14 50 g of ground coffee

→ Topping

15 1.5 sheets of gelatin (3 g)
16 15 g of unsweetened cocoa powder, sifted
17 5 cl of heavy cream
18 100 g of sugar

Instructions

Step 01

Whip the eggs and sugar together until the mixture doubles in size. Mix in the almond flour. Gently fold in beaten egg whites, add the clarified butter, and finally the flour. Spread it out evenly on a silicone mat and bake for 7 minutes at 200°C.

Step 02

Heat the cream until it starts boiling. Take it off the heat, then stir in the grated chocolate and butter. Let it sit a minute before smoothing it out.

Step 03

Cook sugar with water until it hits 120°C. Pour it over the yolks while beating, and keep whipping until it cools down. Mix in the butter and coffee extract.

Step 04

Brew the ground coffee with sugar in 25 cl of hot water for 10 minutes. Strain the mixture.

Step 05

Cut the sponge into three even layers. Soak each piece with coffee syrup. Layer the ganache and buttercream alternately between the sponge layers. Chill for at least 6 hours.

Step 06

Stir all topping ingredients together until combined. Cover the layered dessert with the glaze and refrigerate for no less than 2 hours before eating.

Notes

  1. It stays fresh in the fridge for up to 3 days
  2. You can freeze it for a month
  3. Take it out 30 minutes before serving

Tools You'll Need

  • Stand mixer or hand mixer
  • Silicone baking mat
  • Cooking thermometer
  • Offset spatula
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes tree nuts (almonds)
  • Contains eggs
  • Includes gluten
  • Contains dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~