Gâteau Opéra, or simply Opera Cake, is a luxurious and meticulously layered French dessert that combines coffee, chocolate, almond sponge (Joconde), and a shiny chocolate glaze. With its rich flavor and elegant appearance, it is a symbol of French patisserie refinement — often found in the display cases of high-end Parisian bakeries.
If you’re ready to create a show-stopping dessert that’s both indulgent and impressive, this Opera Cake recipe will guide you step by step.
🍰 What is Gâteau Opéra?
Gâteau Opéra is a rectangular French cake made up of several thin layers:
Joconde (almond sponge)
Coffee syrup (to moisten the sponge)Its elegant layers and bold flavors pay tribute to both music and pastry. It’s said to resemble the layers of an opera performance — rich, structured, and dramatic.
🧾 Ingredients
For the Joconde Sponge:
6 large eggs
6 egg whitesFor the Coffee Syrup:
120ml (½ cup) water
100g (½ cup) sugarFor the Coffee Buttercream:
3 egg yolks
100g (½ cup) sugarFor the Chocolate Ganache:
200g (7 oz) dark chocolate, chopped
150ml (⅔ cup) heavy creamFor the Chocolate Glaze:
100g (3.5 oz) dark chocolate
80ml (⅓ cup) heavy cream👨🍳 Step-by-Step Instructions
🔹 Step 1: Make the Joconde Sponge
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Preheat oven to 220°C (425°F). Line three baking sheets (or bake in batches) with parchment.
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Whisk together eggs, ground almonds, and powdered sugar until pale and thick.
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In another bowl, whip egg whites with granulated sugar to stiff peaks.
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Gently fold the meringue into the almond mixture.
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Fold in the sifted flour and finally the melted butter.
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Spread batter thinly (about 1 cm) onto parchment-lined sheets. Bake each layer for 6–8 minutes, until lightly golden.
🔹 Step 2: Prepare the Coffee Syrup
Simmer water, sugar, and espresso powder until sugar dissolves. Let it cool. Add liqueur if using.
🔹 Step 3: Make the Coffee Buttercream
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Whisk egg yolks in a stand mixer until pale.
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Simmer sugar and water until it reaches 115°C (239°F).
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Slowly pour syrup into yolks while whisking continuously.
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Whip until mixture cools.
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Add soft butter gradually, beating until smooth.
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Add espresso concentrate, whip until light and fluffy.
🔹 Step 4: Prepare the Ganache
Heat cream to a simmer. Pour over chopped chocolate. Stir until melted. Add butter and mix until glossy.
🧱 Assembly of the Opera Cake
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Trim sponge layers to the same size (about 8x10 inches or 20x25 cm).
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Place first layer on a tray. Brush with coffee syrup generously.
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Spread a thin layer of coffee buttercream.
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Add second sponge layer, brush with syrup, spread chocolate ganache evenly.
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Add third sponge, brush with syrup, and finish with another layer of buttercream.
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Chill for 1 hour to set.
✨ Step 5: Glaze the Cake
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Pour warm chocolate glaze over the chilled cake.
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Use an offset spatula to spread smoothly and evenly.
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Chill until the glaze is firm.
Optional: Pipe the word "Opéra" in melted white chocolate on top for an authentic patisserie touch.
🍽️ Serving & Storing
Slice into neat rectangles with a sharp, warm knife.
Best served slightly chilled or at room temperature.🧑🍳 Tips for Success
Use room-temperature butter for smooth buttercream.
Freeze sponge layers briefly for easy trimming.🎼 A Bit of History
The Gâteau Opéra was popularized by the legendary Parisian pâtisserie Dalloyau in the 1950s, although some say it was created earlier. Named after the Paris Opéra, the cake is meant to reflect the grandeur and layered complexity of a musical performance — a perfect metaphor for its intricate structure and flavors.
📌 Variations to Try
Matcha Opéra: Green tea sponge and white chocolate ganache
Raspberry-Chocolate Opéra: Add a thin layer of raspberry jam
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