Classic French Opera Cake (Printer-Friendly Version)
# What You'll Need:
→ Joconde Almond Sponge
01 -
5 eggs, room temperature
02 -
5 oz (140g) ground almonds (almond flour)
03 -
5 oz (140g) powdered sugar
04 -
1/4 cup (30g) flour
05 -
2 tbsp (30g) butter, melted
→ Coffee Ganache
06 -
8 oz (225g) dark chocolate, chopped
07 -
1/2 cup (120ml) heavy cream
08 -
1 tbsp coffee liqueur (optional)
→ Coffee Buttercream
09 -
1 cup (225g) unsalted butter, softened
10 -
2 cups (240g) powdered sugar
11 -
1/4 cup (60ml) brewed coffee, cooled
→ Additional Components
12 -
Chocolate glaze for decoration
13 -
Coffee syrup or brewed coffee for soaking
# Let's Cook!:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
Beat eggs with powdered sugar until pale and light. Fold in almond flour and regular flour. Gently stir in melted butter until well combined.
03 -
Spread batter evenly on prepared baking sheet. Bake 8-10 minutes until lightly golden. Cool before cutting into layers.
04 -
Heat heavy cream to boiling. Pour over chopped chocolate. Let stand few minutes, then stir until smooth. Add coffee liqueur if desired.
05 -
Beat softened butter until creamy. Gradually add powdered sugar and cooled coffee, beating until smooth and fluffy.
06 -
Layer Joconde in rectangular mold, soaking each layer with coffee. Spread alternating layers of ganache and buttercream. Repeat until mold is filled.
07 -
Top with chocolate glaze. Refrigerate several hours before cutting and serving.
# Cook's Notes:
01 -
Can be made 1-2 days in advance
02 -
Keep layers thin for traditional look
03 -
Refrigerate between layers for stability