Last Updated on January 29, 2026 by The Daily Simmer Team
Opera Cake is a decadent French dessert that I’ve come to love making for special occasions or even just on a rainy day when I’m craving a little something sweet. When I first attempted it, I was a bit intimidated by the multi-layer process, but I’ve learned it can be a relaxing afternoon project. The richness of the chocolate paired with the coffee infusion creates a beautiful balance, perfect for enjoying with a cup of coffee. One time, I even forgot to let the ganache cool before pouring it over the cake, and I ended up with a great melting effect, which my kids actually found amusing.
Contents
Ingredients
- 10 tablespoons powdered sugar
- 10 tablespoons almond flour
- 3 large eggs
- 1 1/2 tablespoons all-purpose flour
- 2 egg whites
- 1 tablespoon granulated sugar
- 20 grams unsalted butter, melted
- 2 tablespoons instant coffee
- 4 1/2 tablespoons granulated sugar
- 4 tablespoons water
- 2 egg yolks
- 120 grams unsalted butter
- 3 1/2 tablespoons granulated sugar
- 1 cup water
- 2 tablespoons instant coffee
- 180 grams dark chocolate
- 1/2 cup milk
- 100 grams dark chocolate for glazing
- 2 1/2 tablespoons vegetable oil
Instructions
- In a large bowl, combine powdered sugar, almond flour, and eggs.
- Beat the ingredients together with an electric mixer until combined.
- Add the flour and mix until the batter is smooth.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar while mixing until creamy.
- Gently fold the whipped egg whites into the egg mixture, then add the melted butter and gently mix again.
- Pour the batter into a lined pan and bake at 350°F for about 12 minutes. Cover with another sheet of parchment after baking to keep it moist.
- For the coffee cream, combine instant coffee, sugar, and water in a pot and heat until boiling, then set aside.
- In a small bowl, whisk the egg yolks, then gradually add the hot coffee mixture while whisking. Add butter gradually and mix until smooth.
- To make the syrup, combine sugar, water, and instant coffee in a bowl and stir, then heat until it boils.
- For the ganache, place dark chocolate in a bowl, add warm milk, and stir until melted.
- Melt the remaining dark chocolate and oil over a double boiler for the glazing.
- Cut the cooled cake into three equal parts. Layer the first piece with ganache, flip it, soak with syrup, spread a layer of cream, and repeat for the next layer.
- Top the final layer with just syrup and refrigerate for about an hour.
- Pour the glaze over the chilled cake, trim the edges, and cut into pieces to serve.
Why You’ll Love This Recipe
- The layers provide a lovely texture and rich taste that’s perfect for satisfying chocolate cravings.
- The combination of velvety ganache and creamy coffee infuses elegance into everyday moments.
- This cake is impressive enough for gatherings but can also be a comforting treat at home.
Chef’s Tips for Perfection
- Be careful not to overmix the batter, as this can affect the cake’s crumb structure.
- Let the ganache cool to room temperature before pouring it over the cake to get a nice glossy finish.
- For a twist, you could infuse the syrup with a splash of flavored liqueur like Kahlua for an adult dessert.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for 3-4 days. It’s best served chilled, but you can bring it to room temperature before serving if you prefer that texture.
Nutritional Notes
Each serving is approximately 600 calories. The cake is rich and fulfilling, so small portions go a long way.
