Decadent Opera Cake


Indulge in the epitome of French patisserie elegance with the Symphony of Layers: Decadent Opera Cake. This luxurious dessert features delicate layers of almond sponge cake soaked in coffee syrup, interspersed with rich coffee buttercream and chocolate ganache, all crowned with a glossy chocolate glaze. Each bite harmonizes the bold flavors of coffee and chocolate, creating a sensory opera in your mouth. Perfect for special occasions or as a sophisticated treat, this cake is a true celebration of culinary artistry.

Decadent Opera Cake

Preparation and Cooking Times

  • Preparation Time: 1 hour
  • Cooking Time: 30 minutes
  • Total Time: 1 hour 30 minutes (plus chilling time)

Servings and Serving Size

  • Servings: 12
  • Serving Size: 1 slice (approximately 100g)

Nutritional Profile (per serving)

  • Calories: 380 kcal
  • Protein: 5g
  • Carbohydrates: 45g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 75mg
  • Sodium: 95mg
  • Fiber: 2g
  • Sugar: 30g


  • Almond Sponge Cake:
    • 120g (4.2oz) ground almonds
    • 150g (5.3oz) powdered sugar
    • 4 large eggs
    • 2 egg whites
    • 40g (1.4oz) all-purpose flour
  • Coffee Syrup:
    • 120ml (4oz) water
    • 100g (3.5oz) granulated sugar
    • 2 tablespoons instant coffee powder
  • Coffee Buttercream:
    • 200g (7oz) unsalted butter, softened
    • 150g (5.3oz) powdered sugar
    • 2 tablespoons strong brewed coffee
  • Chocolate Ganache:
    • 200g (7oz) dark chocolate, finely chopped
    • 200ml (7oz) heavy cream
  • Chocolate Glaze:
    • 150g (5.3oz) dark chocolate, finely chopped
    • 120ml (4oz) heavy cream

Detailed Method of Preparation

Almond Sponge Cake:

  • Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
  • In a bowl, mix ground almonds and powdered sugar. Add whole eggs, beating until light and fluffy.
  • In a separate bowl, beat egg whites to stiff peaks. Gently fold into almond mixture. Sift in flour and fold gently.
  • Spread the batter evenly onto the baking sheet. Bake for 12-15 minutes. Let cool.

Coffee Syrup:

  • In a saucepan, combine water, sugar, and coffee powder. Bring to a boil, then simmer until sugar dissolves. Cool.

Coffee Buttercream:

  • Cream the butter and powdered sugar. Add brewed coffee, beating until smooth.

Chocolate Ganache:

  • Heat the cream until hot but not boiling. Pour over chopped chocolate, let sit for a minute, then stir until smooth.


  • Cut the sponge into equal-sized layers. Brush each layer with coffee syrup.
  • Spread a thin layer of buttercream over the first layer, then a layer of ganache. Repeat with remaining layers, finishing with a layer of sponge.
  • Chill for 1 hour.

Chocolate Glaze:

  • Heat cream, pour over chocolate. Stir until smooth. Pour over chilled cake, spreading evenly.

Final Touch:

  • Chill the cake for at least 2 hours before serving.

Tips for Culinary Success

  • Ensure ingredients are at room temperature for better integration.
  • Be gentle when folding in egg whites to maintain the sponge's airiness.
  • Use high-quality chocolate for a richer taste.

Frequently Asked Questions (FAQs)

Can I make the Opera Cake in advance?

Yes, it's best made a day ahead to allow flavors to meld.

How do I store the Opera Cake?

Keep refrigerated in an airtight container for up to 3 days.

Can I use regular coffee instead of instant coffee for the syrup?

Yes, ensure it's strongly brewed for a robust flavor.