One slice of Opera cake and you feel like you’re peeking into a Paris pastry window. Neat rectangle, shiny top, tiny drama. No wonder it’s called Opera — the layers sit like stage scenery.
Taste-wise, it’s about balance: soft almond sponge (joconde) soaked with coffee syrup, silky espresso buttercream, and a dark chocolate ganache that ties it all together. Nothing screams, everything sings. One bite and you get nutty, bitter-sweet, creamy — in pretty much perfect balance.
It’s not a weekday project, I’ll be honest. You bake thin sponges, soak them, spread buttercream, pour ganache, chill, repeat… and keep those edges tidy. Patience + precision. But the payoff? A clean, glossy slice that looks like it needs a tux.
I serve it in slim, even pieces — wipe the knife between cuts, warm it a second if you have to. On the plate it’s basically edible architecture. A dusting of cocoa or the tiniest fleck of gold and you’re done. No fuss.
Best slightly cool, so the layers hold and the ganache has that soft snap. Take a bite, sip of coffee, then… another bite. Trust me, thin slices have a way of turning into seconds.
Almond Sponge (Joconde)
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6
eggs
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200
g
almond flour
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200
g
powdered sugar
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50
g
all-purpose flour
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6
egg whites
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50
g
granulated sugar
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50
g
unsalted butter, melted
Coffee Syrup
Coffee Buttercream
Chocolate Ganache
-
200
g
dark chocolate (70%)
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200
ml
heavy cream
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30
g
unsalted butter
Chocolate Glaze
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Sponge
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Whip Egg Whites
Beat the egg whites with granulated sugar until stiff peaks form.
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Make Batter
Whisk eggs with almond flour, powdered sugar, and flour until pale and fluffy. Gently fold in the egg whites and then the melted butter.
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Bake Sponge
Spread batter into lined baking trays and bake at 200°C (390°F) for 7–8 minutes until lightly golden. You’ll need 3 thin sponge layers.
Prepare Syrup
Coffee Buttercream
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Cook Sugar Syrup
Boil water and sugar until it reaches 118°C (244°F). Slowly pour into whisked egg yolks, beating constantly until pale and thick.
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Add Butter
Whip in softened butter, piece by piece, then mix in espresso until smooth and creamy.
Ganache
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Prepare Ganache
Heat cream until just boiling, pour over chopped chocolate, stir until smooth, then add butter. Chill slightly before use.
Assemble Cake
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First Layer
Place one sponge layer, brush generously with coffee syrup, spread coffee buttercream.
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Second Layer
Top with second sponge, brush with syrup, spread ganache evenly.
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Final Layer
Place third sponge, brush with syrup, spread remaining buttercream smoothly on top and sides.
Finish
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Glaze
Pour the chocolate glaze over the top for a shiny finish. Smooth with a spatula.
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Chill and Slice
Chill for at least 2 hours, then cut into neat rectangular slices with a hot knife.
Note: You can prepare the cake a day in advance – it actually tastes better once it has rested overnight.
Updated: August 30, 2025