Name: Classic Opera Cake: 7 Layers of Delightful Indulgence
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 4 large eggs; 1/2 cup unsalted butter, softened; 1 tablespoon strong brewed coffee; 8 ounces dark chocolate, chopped; 1 cup heavy cream; 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon almond extract

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Opera Cake is a true testament to the artistry of French desserts. This exquisite layered treat combines rich coffee-infused sponge cake, smooth chocolate ganache, and delicate almond buttercream, creating an irresistible harmony of flavors. Each bite is a delightful experience that transports you to a Parisian café, making it the perfect indulgence for any special occasion. Let’s dive into the details of making this stunning dessert!

Why You’ll Love This Opera Cake

This classic French layered dessert offers numerous reasons to savor each slice. First, the combination of flavors—coffee, chocolate, and almond—creates a delightful taste that is hard to resist. Second, the elegant presentation makes it a showstopper for gatherings and celebrations. Third, it serves well as a coffee and almond cake, pairing beautifully with your favorite brew. Moreover, making Opera Cake is a fantastic way to hone your baking skills, especially if you enjoy traditional French pastry recipes. Additionally, the layers of Opera Cake are a feast for the eyes, allowing you to showcase your baking prowess. Finally, it’s a versatile dessert, perfect for any occasion.

Ingredients for Opera Cake

Gather these items:

1 cup all-purpose flour
1/2 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, softened
1 tablespoon strong brewed coffee
8 ounces dark chocolate, chopped
1 cup heavy cream
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon almond extract

How to Make Opera Cake Step-by-Step

Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.
Step 2: In a medium bowl, whisk together the flour and granulated sugar. In a separate bowl, beat the eggs until light and fluffy, about 5 minutes.
Step 3: Gently fold the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan.
Step 4: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 5: In a small saucepan, heat the cream over medium heat until just simmering. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. Allow the ganache to cool and thicken slightly.
Step 6: In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 5 minutes. Beat in the almond extract.
Step 7: Cut the cooled cake in half horizontally to create two thin layers. Place one layer on a serving plate and spread with half of the chocolate ganache. Top with the second cake layer and spread with the remaining ganache.
Step 8: Pipe or spread the almond buttercream over the top and sides of the cake. Refrigerate for at least 2 hours before serving.

Pro Tips for the Best Opera Cake

Keep these in mind:

Use high-quality chocolate for the ganache for a richer flavor.
Ensure all ingredients are at room temperature for better mixing.
Let the ganache cool slightly before spreading to avoid melting the cake.
For a twist, consider adding a layer of fruit preserves between the cake layers.

Best Ways to Serve Opera Cake

Serve this exquisite dessert with a dusting of cocoa or finely grated chocolate on top. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs beautifully with coffee, enhancing the flavors of the coffee and almond cake.

How to Store and Reheat Opera Cake

Store any leftover Opera Cake in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To enjoy leftovers, simply let it come to room temperature before serving, as this enhances the taste and texture.

Frequently Asked Questions About Opera Cake

What’s the secret to perfect Opera Cake?

The secret lies in the layers! Each layer should be even and well-constructed, providing a perfect balance of flavors in every bite. Using quality ingredients also plays a vital role in achieving the best results.

Can I make Opera Cake ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just ensure to store it properly in the refrigerator until serving.

How do I avoid common mistakes with Opera Cake?

To avoid common pitfalls, be sure to measure your ingredients accurately and follow the steps carefully. Also, allow the ganache to cool properly before spreading, and keep the cake layers thin for the best texture.

Variations of Opera Cake You Can Try

Experiment with different flavors by adding a layer of raspberry or apricot jam between the cake layers. For a nutty twist, incorporate crushed hazelnuts into the almond buttercream. You can also try using milk chocolate for the ganache for a sweeter alternative.

Classic Opera Cake: 7 Layers of Delightful Indulgence - Opera Cake - additional detail

For more delicious recipes, check out our latest recipes or try making classic vanilla ice cream to pair with your cake. If you’re interested in more French desserts, you might enjoy our French cruller donuts!

For additional tips on baking techniques, you can refer to King Arthur Baking.

Classic Opera Cake: 7 Layers of Delightful Indulgence

Author: Jannet Lisa
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, velvety layers of this classic French opera cake. A symphony of coffee-infused sponge, silky chocolate ganache, and light almond buttercream make every bite a delectable delight.

Instructions

Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together the flour and granulated sugar. In a separate bowl, beat the eggs until light and fluffy, about 5 minutes.
Gently fold the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
In a small saucepan, heat the cream over medium heat until just simmering. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. Allow the ganache to cool and thicken slightly.
In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 5 minutes. Beat in the almond extract.
Cut the cooled cake in half horizontally to create two thin layers. Place one layer on a serving plate and spread with half of the chocolate ganache. Top with the second cake layer and spread with the remaining ganache.
Pipe or spread the almond buttercream over the top and sides of the cake. Refrigerate for at least 2 hours before serving.