Opera Cake Coffee Chocolate Layers (Print-Friendly Version)
Classic pastry featuring almond sponge, coffee buttercream, and chocolate ganache for a refined dessert experience.
# What You’ll Need to Make This:
→ Joconde Almond Sponge
01 -
5 large eggs, room temperature
02 -
140 g ground almonds (almond flour)
03 -
140 g powdered sugar
04 -
30 g plain flour
05 -
30 g unsalted butter, melted
→ Coffee Ganache
06 -
225 g dark chocolate, chopped
07 -
120 ml heavy cream
08 -
1 tbsp coffee liqueur (optional)
→ Coffee Buttercream
09 -
225 g unsalted butter, softened
10 -
240 g powdered sugar
11 -
60 ml brewed coffee, cooled
→ Assembly and Decoration
12 -
Chocolate glaze, for finishing
13 -
Coffee syrup or brewed coffee, to soak layers
# How to Prepare:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper.
02 -
In a large bowl, beat eggs and powdered sugar until pale and ribbon-like. Gently fold in plain flour and ground almonds, then incorporate melted butter until fully combined.
03 -
Spread the batter evenly onto the lined baking sheet. Bake for 8–10 minutes, until lightly golden. Allow to cool completely before slicing into thin layers.
04 -
Heat heavy cream to simmering. Pour over chopped dark chocolate and let rest for 2 minutes. Stir until smooth, then add coffee liqueur if using. Let cool until spreadable.
05 -
Beat softened butter until light. Gradually add powdered sugar and cooled brewed coffee, continuing to mix until fluffy and smooth.
06 -
Place the first layer of Joconde sponge in a rectangular mould. Brush generously with coffee syrup or brewed coffee. Evenly spread a layer of coffee ganache, followed by coffee buttercream. Repeat layering process, finishing with a sponge layer on top.
07 -
Pour chocolate glaze over the assembled layers to coat the top. Refrigerate for several hours until firm. Trim edges for neatness before slicing and serving.
# Extra Tips:
01 -
Chilling the assembled dessert thoroughly ensures cleaner slices and optimal texture.