Opera Cake
Classic French Opera Cake, constructed with layers of coffee-flavored Joconde sponge, coffee buttercream, and ganache, topped with a glossy chocolate mirror glaze.
Story
The iconic classic French Opera Cake is a refined layered dessert, combining coffee-infused Joconde sponge, silky coffee buttercream, and decadent ganache in distinct tiers, all finished with a smooth, shiny chocolate mirror glaze for a polished, elegant presentation.
Ingredients
Joconde sponge cake (see page 354)
half a flat plate amount
dark chocolate (melted)
approx. 2 oz (50g)
dessert syrup (flavored with coffee essence)
to taste / as needed
French buttercream (flavored with coffee, see page 369)
12 oz (350g)
ganache
5–6 oz (150g)
opera cake glaze (see page 376)
to taste / as needed
Instructions
1
Layer the cake
Cut the sponge cake into three equal-sized rectangles (approximately 6 × 12 inches / 15 × 30 centimeters)
2
Assemble the first layer
Spread a thin layer of melted dark chocolate on one cake slice, chill until set. Take it out, place the chocolate-coated side down, then brush with coffee syrup.
3
Add filling
Spread a layer of coffee buttercream about 1/4 inch (5 mm) thick. Place the second cake slice on top, brush with syrup, then spread a thin layer of ganache.
4
Assemble the top layer
Place the third cake slice on top, brush with syrup, then spread a layer of buttercream. Use an offset spatula to carefully smooth the surface, then chill or freeze until firm.
5
Glaze the cake
Place the cake on a tray set on a wire rack, pour warm opera cake glaze over the surface, smooth it with an offset spatula, then gently tap the tray to make the surface smooth.
6
Finish
Chill until set, remove from the wire rack, trim the cake edges with a hot knife. Use ganache to write the word "Opera" on the surface.
