CLASSIC FRENCH OPERA CAKE

French Recipe: DIY Classic French Opera Cake

I am a self-proclaimed coffee-flavored freak fan (say that 10 times really fast). My love for coffee does not stop at just a simple cup of joe. I love everything that is flavored with coffee too. I even love coffee-flavored yogurt (don’t knock it until you try it, it will surprise you!) But for me, coffee ice cream is my sweet spot. When I was traveling abroad with my mom, we would have coffee ice cream every day. There is something about the smooth, decadent taste with just a touch of bitterness that fits so nicely as a dessert. My best friends LOVE espresso martinis as a yummy after-dinner cocktail. Trader Joe’s even has coffee-flavored nuts! It’s clear that people love the delicious flavor of coffee added to food ESPECIALLY desserts.

One of my new favorite ways to include a coffee flavor in my cooking is Opera cake. This French cake is made with layers of almond sponge cake that is soaked in coffee syrup. Then it is layered with ganache and a chocolate glaze. Dalloyau is a famous Parisian bakery that is known for its amazing Opera cake. If taking a quick flight to Paris for dessert is not in your plans, try making it at home with this recipe! 

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I feel like I need to add a caveat before you see the ingredients and step lists. Be warned: there are a lot! It may seem daunting but each step is really simple. The steps are even broken down into easy-to-read categories to help you plan for baking. I would recommend reading through the recipe once or twice before beginning so you are not taken by surprise! Don’t be put off by the length, this recipe is actually quite easy to do and the result is so worth the effort. 

Ingredients

For the Almond Cake

• 6 large egg whites 
• 2 tablespoons granulated sugar
• 2 cups ground, blanched almonds
• 2 1/4 cups sifted confectioners’ sugar
• 6 large eggs
• 1/2 cup all-purpose flour
• 3 tablespoons butter (melted and cooled)

For the Coffee Buttercream:

• 2 tablespoons instant espresso
• 2 tablespoons water (boiling)
• 1 cup sugar
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 14 tablespoons butter (at room temperature)

For the Dark Chocolate Ganache

• 8 ounces bittersweet chocolate (finely chopped)
• 1/2 cups whole milk
• 1/4 cup heavy cream
• 4 tablespoons butter (at room temperature)
• For the Chocolate Glaze
• 5 ounces bittersweet chocolate (finely chopped)
• 1/2 cup butter

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Instructions

Making the Sponge Cake 

2. Gather the ingredients.
3. Preheat the oven to 425 F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. Set them aside for a moment.
4. Using an electric beater, beat the egg whites on high until they become foamy and start to expand. Sprinkle in the sugar, one teaspoon at a time, until all of it is incorporated into the egg whites. Continue beating the meringue until it is glossy and holds stiff peaks.
5. In a separate bowl, beat the ground almonds, confectioners’ sugar, and whole eggs on medium just until the mixture becomes light and foamy.
6. Gently stir the all-purpose flour into the almond batter.
7. Then, gently stir 1/4 of the almond batter into the whipped egg whites. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites.
8. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch.
9. Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out.

  

Making the Coffee Buttercream 

1. Gather the ingredients.

2. Stir together the espresso powder and boiling water and set the mixture aside for a moment.
3. In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. Continue cooking it until it reaches 255 F on a candy thermometer. Remove the sugar syrup from the heat and allow it to cool slightly.
4. In a separate bowl, beat the egg and egg yolk until they begin to get fluffy.
5. Continue to beat the mixture and add the hot sugar syrup to the bowl in a smooth, steady, slow stream.
6. Once the syrup is incorporated, mix in the reserved coffee mixture.
7. Continuing to beat on medium-high and add the butter, one tablespoon at a time, until it is fully incorporated into the buttercream. The coffee buttercream is complete once it turns thick and fluffy.

Making the Ganache 

1. Gather the ingredients.
2. In a medium saucepan, set over medium heat, bring the milk and cream to a boil.
3. Remove the pan from the heat and stir in the chocolate. Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture.
4. Stir in the butter and continue stirring the ganache for 90 seconds.

Assembling the Cake 

1. Line a large baking sheet with parchment paper. Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet.
2. Carefully spread 3/4 of the coffee buttercream over the surface of one cake. Lay on another layer of cake. Spread the ganache over another cake in a smooth layer. Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream.
3. Chill the cake in the refrigerator for 1 hour before glazing it.

Glazing the Cake 

1. Gather the ingredients.
2. Clarify the butter by boiling it and skimming off and discarding the solids.
3. Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth; pour the chocolate glaze over the cake.
4. Allow it to set in the refrigerator, then cut off the edges before serving.

 

If you decide to make this amazing Oprea cake, take a picture and tag us on Instagram @OuiPlease!  

xox, 

Britt 

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Recipe Cred: https://www.thespruceeats.com/opera-cake-recipe-1375077

Photo Cred: https://www.thegoodlifefrance.com/opera-cake-history-and-french-flair/ and https://www.thespruceeats.com/opera-cake-recipe-1375077