Opera Cake

We call this the Cake of the Gods in our home. It is a chocolate-coffee flavored cake that is rich, sweet, and buttery. This is an old cake which takes some time to make but the effort is well worth it.


Opera Cake

Yield: 10


  • 5 Eggs, room temperature
  • 2/3 cups Almond Flour
  • 2/3 cups Powdered Sugar
  • 1/4 cup All-Purpose Flour
  • 2 TBSP butter, melted
  • 5 Egg Whites
  • 2 TBSP sugar
  • 1/4 tsp salt
  • 2/3 cup water
  • 1/2 cup sugar
  • 3 tsp instant coffee
  • 3/4 cup semisweet chocolate
  • 2/3 cup (160g) whipping cream
  • 5 Egg Yolks, room temperature
  • 3/4 cup sugar
  • 3 TBSP water
  • 2 tsp instant coffee
  • 1 1/4 cup Butter, softened
  • 1 cup semisweet chocolate
  • 2 TBSP vegetable oil


  1. Preheat oven to 400F.
  2. Grease and line with parchment paper two 9x13 inch baking pan.
  3. Sift the almond flour and powdered sugar into a large bowl.
  4. Add the whole 5 eggs and mix until the mixture is creamy and fluffy.
  5. Add in flour.
  6. In another bowl whip the egg whites and salt until foamy.
  7. Gradually add sugar and continue mixing until stiff peaks form.
  8. Fold the whipped whites into the almond mixture and add melted butter.
  9. Divide batter evenly into prepared pans.
  10. Bake for 8-10 minutes until slightly golden.
  11. Cool completely.
  1. Place the water, sugar and coffee into a small saucepan and bring to boil over medium heat until sugar is dissolved, about 5-10 minutes.
  2. Set aside to cool completely.
  1. Mix egg yolks in a heatproof bowl until creamy and light yellow colored.
  2. In a small saucepan combine sugar with water and instant coffee and place on medium heat.
  3. Using a candy thermometer measure syrup temperature.
  4. When it reaches 240 F gradually temper into creamy egg yolks, while mixing continuously.
  5. Continue mixing until the mixture is cooled.
  6. Gradually add softened butter, mix on low until butter is incorporated and then mix on high speed until smooth and fluffy.
  1. Brush the sponge cake layer with coffee syrup.
  2. Spread half of coffee buttercream.
  3. Add another layer of sponge cake, soak well with coffee syrup.
  4. Spread the cooled chocolate ganache.
  5. Add the last layer of sponge cake and brush well with coffee syrup.
  6. Spread the other half of buttercream on top and even the surface using an offset spatula or cake scraper.
  7. Cover and refrigerate the cake for at least 2 hours.
  1. Melt the chocolate over bain-marie.
  2. Add oil and stir to combine. Pour the glaze immediately over the chilled cake to create a smooth surface.
  3. Refrigerate for about 1 hour to set.
  4. Using a hot knife cut the edges of the cake and cut the cake in 8 or 10 rectangular pieces.

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