Opera Cake

Opera Cake


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Opera cake is a three-layer cake that dates back to Paris in the 1890s. This recipe will save you the trip so you can have the rich almond and chocolate flavor in the comfort of your own home. This might take some effort, but the taste is worth the reward.

Shared by
Chicago, IL

Time needed

2 hour preparation + 2 hour cooking

Serving Size / Yield

8 servings


  • 6 egg whites, room temperature
  • 6 large eggs
  • 2 cups of almond flour
  • 2 cups of granulated sugar
  • 2 cups of confectioners' sugar
  • ½ cup all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 1 cup of sugar
  • 1 whole egg
  • 1 egg yolk
  • ¾ cup of butter, room temperature
  • 3 tablespoons instant coffee
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate chips
  • 2/3 cup of heavy cream
  • 4 tablespoons butter, room temperature
  • 1 teaspoon of vanilla

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For the almond sponge cake:
As the oven preheats to 425 degrees, beat together the egg white until frothy. Then, slowly sift in the sugar and continue to beat until a meringue with stiff peaks form. In a separate bowl, beat together the almond flour, all-purpose flour, sugar, melted butter and whole eggs. Then, slowly fold in the almond batter into the meringue with a spatula with about ¼ cup at a time. Pour the batter into two baking pans and cook for 5 minutes. Set aside.

For the Buttercream:
In pot over medium heat, bring the sugar, water, and vanilla extract to a boil until a syrup forms. In a separate bowl, beat together the egg yolk and egg white on medium, then slowly pour in the syrup and instant coffee. Next, slowly add in the butter and beat until thick and light. buttercream is complete once it turns thick and fluffy.

For the chocolate ganache:
In a small pot over low heat, constantly stir together the chocolate, heavy cream, butter and vanilla until melted and smooth.

For the cake:
Spread the half of the buttercream onto one cake, then repeat for the other. Spread the ganache over one of the cake, then lay the other cake on top. Spread another layer of butter cream, then another layer of chocolate ganache. Serve and enjoy!

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