Classic Opera Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

grand marnier

🥗Healthier: orange juice

💰Cheaper: orange extract

Orange juice is a lighter substitute for flavor.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative.

Preheat your oven to 425 F.

Grease an 18×13-inch sheet pan and then line it with parchment paper or a Silpat mat, and lightly grease that as well.

Separate 3 eggs into 3 bowls as follows: all egg whites in the first bowl, 2 yolks in a second bowl, and the third yolk in a third bowl. Set aside the eggs.

In a large bowl, make the cake mixture by beating the almond flour, all-purpose flour, confectioner's sugar, 1 egg yolk, and the remaining 3 whole eggs, until well combined.

In a separate bowl, use an electric mixer to beat the 3 egg whites with ¼ cup of granulated sugar, until stiff peaks form.

Gently fold the egg white mixture into the cake mixture.

Melt 2 tablespoons of butter and gently fold that into the cake mixture.

Pour this completed cake batter into the prepared sheet pan, spreading it evenly.

Bake for 8 to 10 minutes, until the cake is lightly golden and springs back when you touch it.

Let the cake cool, then run a knife around the edges of the pan to help loosen the cake from the pan.

In a small bowl, dissolve 1 teaspoon of espresso powder in 1 tablespoon of water, and set aside. Combine ½ cup of water with ½ cup of granulated sugar in a small saucepan, stirring continuously until the sugar has dissolved. Bring to a boil, then remove the saucepan from the heat, and stir in the espresso/water mixture you just set aside, along with brandy. Set this espresso syrup aside to cool.

In a small bowl, dissolve the remaining 2 teaspoons of espresso powder in 1 tablespoon of water. In a saucepan, bring another ½ cup of water and the remaining ½ cup of granulated sugar to a boil, stirring constantly until the sugar has dissolved fully.

Once boiling, pop a candy thermometer into the mixture, and allow the mixture to reach 238 F.

While the sugar mixture is heating, add the 2 remaining egg yolks to the bowl of a stand mixer and beat for 1 minute. When the sugar and water mixture reach 238 F, pour it into the bowl of the stand mixer in a slow, steady stream.

Add in the espresso and water that you set aside earlier, and continue beating on medium speed until the bowl of the mixer is completely cool, about 5 minutes. With the mixer still running, add in 8 tablespoons of butter, 1 piece at a time, until the mixture becomes a silky buttercream. Set the buttercream aside.

Chop 6 ounces of the chocolate bar into small pieces, place in a microwave-safe bowl along with the remaining 6 tablespoons of butter. Heat in 30-second intervals, stirring between each interval, until the chocolate and the butter are melted and smooth, about 1 ½ minutes. Stir in the remaining 1 ounce of chocolate and stir until smooth.

Place the ganache in the refrigerator until it has thickened to spreading consistency, about 20 minutes.

Cut the cake into 3 equal layers. Place the first layer on a flat surface lined with parchment paper.

Brush the top of that first layer with some of the espresso syrup. Spread half of the buttercream evenly over the top of the first layer.

Put the second layer on top of the first, then brush on more espresso syrup. Spread half of the ganache over the second layer.

Place the final layer of cake on top. Brush this top layer of cake with more espresso syrup. Spread the remaining buttercream over this top layer.

Chill the layered cake in the refrigerator for 30 minutes, until the buttercream is firm.

Reheat the remaining ganache for about 20 seconds in the microwave, until it is shiny and spreadable, but not hot.

Spread the remaining ganache evenly over the top of the cake. Chill in the refrigerator until the cake is firm.

Trim away the edges of the cake with a sharp knife to make them even.

Cut the cake into 2-inch slices, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens