Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This Classic Opera Cake Recipe transports you to a realm of pure decadence—an irresistible allure of a dessert that’s as fancy and elegant as a night at the opera! Already have an account?
While this homemade opera cake does take a bit of effort to make, I guarantee each step is very simple, and you’ll be rewarded in taste for your input! With each bite, the delicate coffee-brandy sponge harmonizes with silky French buttercream and rich bittersweet chocolate glaze. After making each layer from scratch and assembling the cake, you get to enjoy the look on your friends and family’s faces when they find out you didn’t teleport to a fancy French pâtisserie.
Table of Contents
What Is a Classic Opera Cake?
A Classic Opera cake is a French dessert known for its refined, distinct taste, perfect for special occasions.
This Classic Opera Cake features layers of sponge cake, coffee syrup, French coffee buttercream, and chocolate butter glaze. There’s some debate about where gâteau opéra originated — some say there was an ad for it in a French newspaper in 1899, while one chef, Cyiaque Gavillon, says he invented the dessert in 1955. Another chef, Gaston Lenôtre, claimed he created the impressive cake in 1960.
Tools You Need for Making a Classic Opera Cake
Measuring cups and measuring spoons Measuring jugs 11×17-inch (28x43cm) baking sheet Stand mixer or electric handheld mixer Mixing bowls Wire whisk Silicone spatula Saucepans Candy thermometer Knife A ruler (optional) Offset spatula Pastry brush Serving plate
Key Ingredients and Why
How to Make a Classic Opera Cake
What Type Of Cake Is Opera Cake?
Opera cake is made with “Joconde,” a classic French sponge cake. The airy sponge cake is made with almond flour and then covered with coffee-brandy syrup.
How to Store Classic Opera Cake
Store Classic Operacke leftovers in an airtight container in the refrigerator for up to 3 days.
What Type Of Frosting Is In An Opera Cake?
This French dessert is made with French buttercream — not to be confused with its American Buttercream or Swiss Meringue cousins. While American buttercream is made with butter and powdered sugar, and Swiss Meringue uses egg whites, French buttercream is made with egg yolks, which gives the cream its iconic, faint yellow color. Instead of a sweet frosting taste, like American buttercream, French buttercream tastes more like custard.
Gemma’s Pro Chef Tips For Making Opera Cake
This cake is a big effort, but all of the separate parts can be made a few days in advance and held in the refrigerator. The buttercream must be brought to room temperature on the counter for a few hours to be spreadable. The chocolate butter glaze can be quickly rewarmed to spreadable consistency in the microwave or a saucepan over low heat. Always make sure your eggs are at room temperature for cake making! If you want to make this without alcohol, replace the brandy in the syrup with an equal amount of water. You can replace the brandy with rum, cognac, or a liqueur of your choice for a variation. Because the French buttercream contains egg yolks, this cake should stay refrigerated and only be brought out a few hours before you intend to eat it.
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