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French Opera Cake with Coffee Buttercream

A luxurious dessert featuring layers of almond sponge, coffee syrup, dark chocolate ganache, and silky coffee buttercream, perfect for special occasions.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: French
Calories: 600
Ingredients Method Notes

Ingredients
  

Almond Sponge Ingredients
  • 3/4 cup confectioners' sugar, sifted (85 g)
  • 4 large eggs Use fresh large eggs for best results.
  • 1 teaspoon vanilla bean extract
  • 1 cup plus 3 tablespoons almond meal (115 g)
  • 1/2 cup all-purpose flour (65 g) Can substitute with gluten-free flour blend.
  • 2 tablespoons espresso powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted
  • 4 large egg whites Whip to stiff peaks.
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon cream of tartar
Coffee Soaking Syrup Ingredients
  • 1/4 cup granulated sugar (50 g)
  • 2 teaspoons espresso powder
  • 1/4 cup water (60 ml)
  • 2 tablespoons coffee liqueur, or strong coffee Substitute with brewed coffee if desired.
Chocolate Ganache Ingredients
  • 6 ounces dark chocolate, finely chopped (170 g)
  • 1/2 cup heavy cream (120 ml)
  • 2 teaspoons espresso powder
  • 3 tablespoons hot water
Coffee Buttercream Ingredients
  • 6 large egg yolks Whip until pale and doubled.
  • 1 cup granulated sugar (200 g)
  • 1/4 cup water (60 ml)
  • 2 teaspoons vanilla bean extract
  • 1 1/4 cups unsalted butter (280 g, 2 1/2 sticks), very soft Cut into tablespoon-size pieces.
Chocolate Glaze Ingredients
  • 5 ounces dark chocolate, finely chopped (150 g)
  • 2 teaspoons vegetable oil For added shine.

Method
 

Preparation
  1. Heat the oven to 375°F. Grease three 6-inch cake pans and line them with parchment paper.
  2. Whisk the confectioners' sugar, whole eggs, and vanilla until thick and pale.
  3. Sift in almond meal, flour, espresso powder, baking powder, and salt; fold gently.
  4. Fold in the melted butter carefully to keep the batter light.
Whipping and Baking
  1. Whip egg whites until foamy, gradually add granulated sugar and cream of tartar, then whip to stiff peaks.
  2. Fold half of the egg whites into the batter, then fold in the rest gently.
  3. Divide the batter among pans, bake for 5 to 10 minutes, cool, and slice layers if desired.
Making Syrup and Ganache
  1. Boil sugar, espresso powder, and water for syrup, then stir in coffee liqueur. Let cool.
  2. For ganache, heat cream until simmering, pour over chopped chocolate, and whisk until smooth.
Making Buttercream and Glaze
  1. Dissolve espresso powder in hot water for buttercream; whip egg yolks until pale.
  2. Boil sugar and water until syrup reaches 238°F, then pour into yolks while mixing on low.
  3. Beat until cool, then add butter one tablespoon at a time and mix in coffee mixture.
  4. Melt chocolate and oil for glaze, stirring until smooth.
Assembly and Chilling
  1. Brush the tops of cake layers with syrup; spread ganache and buttercream between layers.
  2. Cover with crumb coat of ganache, chill until set, then frost with buttercream.
  3. Pour glaze over the top and let it drip down the sides; refrigerate until set.

Notes

This elegant cake is perfect for celebrations and can be made ahead. Store covered in the fridge for up to 3 days, or freeze well wrapped for up to 2 months.