How to Make Classic Opera Cake at Home

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are lower in sugar and calories.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Prepare the Joconde sponge by whisking together almond flour, powdered sugar, all-purpose flour, eggs, vanilla extract, and melted butter.

In a separate bowl, whip the egg whites with granulated sugar until stiff peaks form; gently fold into the sponge mixture.

Spread the batter onto a lined baking sheet and bake at 340°F (170°C) for about 15 minutes.

Prepare the coffee syrup by combining hot water, sugar, and instant coffee; stir until dissolved.

Make the coffee buttercream by whisking egg yolks and granulated sugar until pale; add whole milk and cook over low heat until thickened, then cool and mix in softened butter and instant coffee.

Prepare the ganache by heating heavy cream and pouring it over chopped dark chocolate; let sit, then stir until smooth, adding butter to finish.

Assemble the cake by layering the sponge with coffee syrup, buttercream, and ganache, repeating the layers as needed.

Top with a chocolate glaze made from dark chocolate, milk chocolate, and vegetable oil; chill to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens