Opera Cake

The French opera cake, also known as gâteau opéra, has a rich history dating back to the 1950s. This elegant dessert is composed of multiple thin layers of almond sponge cake soaked in coffee syrup, layered with espresso buttercream, and topped with a smooth chocolate ganache. The cake is believed to have been created by Cyriaque Gavillon, a highly revered genius French pastry chef. The origin of the name “Opera” cake is believed to have be attributed by his wife as she mentioned to him that the layers reminded her of Palais Garnier - Paris’s Opera House. The internal architectural nature of the building comprises of 6 layers of seating decks, reminiscent of the traditional 7 of an Opera Cake. A plausible observation from Gavillon’s wife.

Over the years, the opera cake has become a staple in French patisseries, known for its harmonious blend of flavors and exquisite presentation. Today, this decadent dessert continues to captivate dessert enthusiasts around the world with its luxurious taste and sophisticated appeal.

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Opera Cake

Yield: 6-10

Author: Ainsley Fuster

Prep time: 2 HourCook time: 7 MinTotal time: 2 H & 7 M

Rich chocolate ganache, delicate jaconde sponge layers, and smooth coffee buttercream come together in perfect harmony, creating a decadent experience that is nothing short of sublime. This Opera Cake a truly unforgettable dessert that will leave you craving for an encore. Treat yourself to a slice today and savour the sophistication of this timeless classic.

Ingredients

Jaconde Sponge

• 115g almond flour (or almond meal)
• 90g icing sugar
• 32g plain flour
• 3 egg whites
• 1 egg yolk
• 3 egg whites
• 50g caster sugar
• 40g unsalted butter - melted

Coffee Syrup

• 1tbsp instant coffee powder
• 100ml boiling water
• 50g caster sugar

Coffee Buttercream

• 1tbsp instant coffee powder
• 120ml + additional 1tbsp water
• 150g caster sugar
• 4 egg yolks
• 230g unsalted butter - softened

Chocolate Glaze

• 120g unsalted butter
• 200g dark chocolate - at least 40% cocoa solids, chopped

Instructions

Jaconde Sponge

1. Preheat the oven to 230°C and line a 45cm x 33cm half-sheet tray with baking paper. Or use a tray a size closest to this.
2. In the bowl of a stand mixer fitted with a paddle attachment, add the almond flour, icing sugar, plain flour, whole eggs and the single egg yolk. Beat for a few minutes or until an even batter forms. Set aside.
3. Place egg whites and caster sugar into a separate bowl that can attach to the stand mixer. Use the whisk attachment to whisk whites until a stiff, glossy meringue forms and no sugar can be felt when rubbed between two fingers - about 5-8 minutes.
4. Use a spatula to gently fold 1/2 of the meringue into the yolk and almond mixture. When it's barely combined, fold through the remaining meringue followed by the melted butter. Pour batter into the prepared half-sheet tray and spread evenly. Tap the tray 3-5 times against the counter to release any air bubbles.
5. Bake for 5-7 minutes of until the cake is lightly golden and springs back slightly when pressed in the centre. Remove from the oven and allow to cool for 5 minutes before inverting onto a cooling rack. Allow to cool completely at room temperature while you move onto the next steps.

Coffee Syrup

1. Place all the coffee syrup ingredients together in a heat proof jug. Stir until the sugar has completely dissolved - microwave in 10 second bursts if needed to help dissolve the sugar. Set aside and allow to cool to room temperature.

Coffee Buttercream

1. In a small jug, mix together the instant coffee powder and 1tbsp of warm water. Stir to dissolve and set aside.
2. In a small (very clean) saucepan, add the 120ml of water and caster sugar. Bring it to a simmer over a medium heat, swirling the pan on occasion rather than stirring. stirring can cause the syrup to crystallise. Continue to cook the syrup until it reaches 114°C (soft ball candy stage) and then remove from the heat.
3. In a bowl of a stand mixer fitted with a whisk, whisk the egg yolks on high for one minute. While the mixer is running, start to drizzle the hot sugar syrup in a thin stream into the bowl. Try not to allow it to hit the whisk as it will flick it around the sides of the bowl and not incorporate properly. Continue to whisk the mixture after the syrup has been added until the outside of the bowl is cool to the touch.
4. Replace the whisk attachment with a paddle and start to incorporate the butter, one piece at a time with the mixer still on high. At some point, the mixture might look soupy or curdled after all the butter has been added - continue to beat until it comes back together as a thick, glossy buttercream. Cover and set aside at room temperature.

Chocolate Glaze

1. Place chocolate and butter in a heat-proof bowl set over a double-boiler of simmering water. Gently melt together, stirring occasionally until only a few pieces, or 30% of the chocolate remains unmelted. Remove from the heat and continue to stir until the chocolate has fully melted and the mixture is smooth and glossy.
2. Let the glaze come to room temperature or reaches a consistency that is thick but spreadable. Placing in the fridge for 30 minutes and stirring 2-3 times in between can speed up setting. Do not allow the glaze to chill completely.

Assembly

1. If necessary, trim the edges of the jaconde sponge so that it is even before slicing it vertically into three even thirds. Place the first third onto a serving plate before brushing a generous amount of the coffee syrup across it (don't be afraid to over-saturate it - it will ensure the cake is lovely and moist). Spread about half of the buttercream across this and then top with the second layer of sponge. Brush the sponge again with coffee syrup before coating with half of the chocolate glaze. Spread over the remaining buttercream - ensuring it spreads right to the edges.
2. All together it should go from bottom to top: Cake, coffee syrup, buttercream, cake, coffee syrup, chocolate glaze, cake, coffee syrup, buttercream.
3. Place the cake in the fridge for a minimum of 30 minutes to set.
4. Reheat the remaining chocolate glaze in the microwave in 10 second intervals so that it is glossy and pourable but not hot. Pour it over the set cake and spread it evenly across the surface of the cake. Allow to chill in the fridge again for 15 minutes to set.
5. When the cake has chilled, use a sharp knife to trim off the messy edges before slicing into even portions and serving. Use a slightly warm wet sponge or paper towel to wipe off the knife before making the next slice to keep it nice and neat.

Notes

• Opera cake is best served at room-temperature the day after making. This allows the flavours to develop but you won't be frowned upon for resisting the urge try it on the same day.

• The cake can be stored in the fridge in an airtight container for up to 4 days. Just make sure it comes back to room-temp before serving.

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