The opera cake’s signature structure comprises six thin cake layers alternating with coffee-infused buttercream and chocolate ganache. Traditionally, the layers of almond sponge are assembled into three layers of joconde sponge separated by three layers of coffee buttercream and chocolate ganache. These six layers resemble the tiers of the opéra itself, paying homage to the grand stages of the Paris Opera House. Understanding this layering system is key to achieving the precise height and flavour balance of a classic French opera cake.

Creating the almond sponge cake layer

Making coffee buttercream for the filling

The coffee buttercream combines softened butter, sugar syrup, and instant coffee or espresso powder whipped into a smooth emulsion. For a coffee-flavored French buttercream, dissolve instant coffee in a teaspoon of hot water before blending. Gradually incorporate sifted powdered sugar and egg yolk until glossy and light. This coffee buttercream layer enhances each bite of your opera cake with rich coffee flavor, complementing the chocolate ganache and soaking syrup applied later.

Prepare a silky chocolate ganache by warming heavy cream and pouring it over chopped dark chocolate. Allow the mixture to rest, then whisk until smooth and silky. Spread a thin layer of chocolate ganache over the coffee buttercream, ensuring even coverage across the top of the cake. Repeat alternating between buttercream and ganache until all layers are assembled. Chill the entire cake in the refrigerator to help the buttercream and chocolate ganache set before applying the final glaze.