Opera Cake Recipe

Prepare and preheat

Preheat oven to 425°F (220°C). Line a 13x18-inch baking sheet (half-sheet) with parchment paper and lightly grease the paper.

Dry and wet mix

In a bowl, whisk together almond flour, all-purpose flour, 0.75 cup granulated sugar and the pinch of salt until evenly combined.

Whisk whole eggs

In a separate large bowl, whisk the 3 whole eggs with vanilla extract until slightly frothy. Fold the dry mixture into the eggs until combined.

Beat egg whites

In a clean bowl, whisk the 3 egg whites to soft peaks while gradually adding 3 tablespoons granulated sugar (reserve the sugar specified in ingredients list was included above). Fold the meringue gently into the almond batter in three additions, keeping as much air as possible.

Finish batter and bake

Fold in the 3 tablespoons melted butter to loosen the batter. Spread the batter evenly in the prepared sheet pan to a roughly 1/4–1/2-inch thickness. Bake for 6–8 minutes until lightly golden and springy. Remove from oven and let cool slightly in pan for 5 minutes, then transfer with the parchment to a rack. While still warm, trim edges and cut the sponge into three equal strips (lengthwise) to create the layers; if too thick, slice horizontally to achieve desired layer thickness for an Opera cake (about 3–4 thin layers). Allow layers to cool completely on a rack.

While the sponge bakes, combine 1/2 cup freshly brewed espresso and 1/4 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the liquid comes to a low simmer; remove from heat and stir in 1 tablespoon dark rum or coffee liqueur if using. Cool to room temperature. Use this syrup brush to moisten each sponge layer before assembly.

Place chopped dark chocolate in a heatproof bowl. Heat the 2 cups heavy cream to a simmer (do not boil) and pour over the chocolate. Let sit for 1–2 minutes, then whisk gently until smooth and glossy. Stir in the 2 tablespoons softened butter and 1 teaspoon corn syrup (if using) until incorporated. Allow ganache to cool and thicken at room temperature until spreadable but still pourable (about 20–30 minutes). If it becomes too firm, warm briefly over a bain-marie and stir to loosen.

Make a Swiss meringue: in a heatproof bowl set over barely simmering water (double boiler), combine 3 egg whites and 3/4 cup granulated sugar. Whisk constantly until mixture reaches 160°F (71°C) and is warm and the sugar is dissolved (about 3–4 minutes). Remove from heat and transfer to the bowl of a stand mixer. Whip with the whisk attachment on high speed until stiff, glossy peaks form and the bowl is cool to the touch (8–10 minutes).

Dissolve 2 teaspoons instant espresso powder in 1 teaspoon hot water (or add directly to the meringue) and add to the meringue along with 1 teaspoon vanilla and 1/8 teaspoon salt. With the mixer on medium, add the 12 tablespoons softened butter a few pieces at a time, fully incorporating each addition before adding more. Continue beating until the buttercream is smooth, silky and spreadable. If it splits, keep beating or cool the bowl briefly then beat again. Taste and adjust coffee intensity with a pinch more espresso powder dissolved in a drop of hot water if desired.

Place one sponge strip on a flat serving board or cake base with the parchment removed. Brush evenly with espresso syrup. Spread a thin, even layer (about 1/3 cup) of coffee buttercream over the moistened sponge, smoothing to the edges.

Place the second sponge layer on top, press gently to adhere, then brush with syrup. Spread a layer of chocolate ganache (about 1/3–1/2 cup) evenly over the second layer. Repeat with the third layer: brush syrup, spread a thin even layer of coffee buttercream.

Top with a final thin layer of ganache for a clean finish. For a classic Opera look keep layers thin and even. Chill the assembled cake in the refrigerator for 20–30 minutes to set the layers and make slicing easier.

Optional: For a mirror-smooth top, pour slightly warm ganache over the top layer, tilt to cover evenly, and smooth with an offset spatula.

Once set, trim the edges with a sharp knife to create straight sides. Slice into rectangular portions (classic Opera slices are long and narrow). Arrange fresh berries on the side or lightly pressed into the top edge of each slice. Dust berries and plates with a light sprinkle of powdered sugar just before serving.

Store any leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature 20–30 minutes before serving for best texture and flavor.