French Opera Cake Recipe

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French Opera cake recipe


  • Sponge cake or Biscuit Joconde

100g Almond Flour
25g of All purpose flour
100g Icing sugar
40g Sugar
20g Butter
3 Eggs
3 Egg whites
30g Dark chocolate

  • Chocolate Ganache

160ml Heavy cream
140g Chocolate - 70% Cocoa
20g Butter
- Coffee Syrup
160g Water
75g Sugar
15g Coffee extract

  • Icing

200g Chocolate
30g Neutral oil (such as canola oil and vegetable oil)

  • Coffee Butter Cream

50g Water
150g Sugar
100g Eggs
200g Butter
Coffee extract

  • Preparation:  1h
  • Yield: 28 x 29 cm Cake


  • Sponge Cake (Biscuit Joconde)

In a large bowl add the eggs the icing sugar and the almond flour. Whisk until you obtain a white color.

Melt the butter and add it to the mixture after it cools down.

Add the all purpose flour and mix with a spatula to not loose the volume.

In a separate bowl whisk the egg whites with the sugar until you obtain

Add the egg white to the initial mixture and mix gently with a spatula.

On a parchment paper, put a very thin layer of the mixture (Half of the mixture on a 28 x 29 cm pan maximum) and bake for 8 minutes at 200°C. Repeat with the other half.

Cut into the desired size. You should be able to get 1 and half sponge cake for each batch. So, 2 large cake and 2 half sized cake that has the same size as the 2 other ones when combined.

Melt 30g of dark chocolate and put a thin layer of the melted chocolate on one of the rectangle cake.

Put in the fridge and continue the preparation.

  • Coffee Syrup

In a pan, bring the water and the sugar to boil then remove from the heat.

Add the coffee extract to the mixture. Mix and set aside.

  • Dark Chocolate Ganache

Chop the chocolates into small pieces and put it in a large bowl.

In a pan, bring the heavy cream to boil and add it to the chocolate in 3 batches. Mix with a spatula in between each addition.

Cut the 20g of butter into small dices and add to the mixture. Mix until you have a smooth texture and keep in a cool place.

  • Coffee Butter Cream

In a pan, bring the water and sugar to boil.

Soften the butter at room temperature.

In a large bowl, whisk the eggs then add the water and sugar mixture very slowly.

Whisk until the mixture doubles in volume then add the butter bit by bit..

Add the coffee extract and Mix one last time.

  • Assembly

Put the cake with chocolate layer at the bottom. (With the chocolate facing down)

Moisten the top with the coffee syrup.

Put a layer of butter cream. (Half of the mixture)

Add the second cake on top and remember to moisten each side with coffee syrup.

Put a layer of the Chocolate ganache.

Add the last cake on top and make sure to soak it with the coffee syrup.

Add the final layer of butter cream and let it cool in the refrigerator.

When its cooling down, prepare the icing by melting the chocolate and then add neutral oil to the chocolate.

Take the cake out of the fridge and pour the chocolate icing on top. Make sure that it covers all the cake.

Put in the fridge for few minutes then you can decorate your cake. Enjoy!

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