Opera Cake Recipe
A layered cake made with coffee and chocolate, embodying French pastry artistry.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Layers
Method
Cake Preparation
- 1
Prepare the Batter
In a large bowl, combine almond flour, granulated sugar, egg whites, and all-purpose flour. Mix until well combined. Gently fold in melted butter.
- 2
Bake the Cake Layers
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Spread the batter evenly onto the prepared sheets. Bake for 15-20 minutes or until golden brown. Allow to cool.
- 3
Make the Coffee Syrup
In a small saucepan, combine 1 cup of water and 2 tablespoons of instant coffee. Heat until dissolved, then set aside to cool.
- 4
Prepare the Chocolate Ganache
In a heatproof bowl, combine 1 cup of heavy cream and 8 ounces of dark chocolate, chopped. Microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- 5
Assemble the Opera Cake
Cut the cake layers into equal squares or rectangles. Brush each layer with the coffee syrup, then layer them with a spread of chocolate ganache in between. Repeat until all layers are used.
- 6
Chill and Serve
Refrigerate the assembled cake for at least 2 hours to set. Before serving, dust the top with cocoa powder and a sprinkle of powdered sugar.