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luxurious Gâteau Opéra cake

Gâteau Opéra Recipe

The Gâteau Opéra is a French classic made of almond sponge soaked in coffee syrup, layered with coffee buttercream and chocolate ganache, and finished with a glossy chocolate glaze. A rich and elegant dessert for special occasions.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Joconde Sponge
  • 6 large eggs
  • 6 egg whites
  • 1 cup almond flour
  • 1 cup powdered sugar
  • ½ cup all-purpose flour
  • 2 tbsp unsalted butter melted
  • Pinch of salt
For the Coffee Syrup
  • ½ cup strong brewed coffee espresso preferred
  • ¼ cup sugar
  • For the Coffee Buttercream
  • 1 cup unsalted butter softened
  • 4 egg yolks
  • ¾ cup sugar
  • ⅓ cup water
  • 2 tbsp espresso
For the Chocolate Ganache
  • 1 cup heavy cream
  • 8 oz dark chocolate chopped
  • For the Chocolate Glaze
  • 4 oz dark chocolate
  • 2 tbsp unsalted butter

Method
 

Bake the Sponge:
  1. Preheat oven to 425°F (220°C).
  2. Whisk almond flour, powdered sugar, and eggs until fluffy.
  3. Beat egg whites with salt until soft peaks, add sugar until glossy.
  4. Fold whites into almond mix, then sift in flour. Add melted butter.
  5. Spread onto parchment-lined baking trays. Bake 6–8 minutes until light golden.
Make the Coffee Syrup:
  1. Heat sugar and hot coffee until dissolved. Cool completely.
Make the Buttercream:
  1. Heat water and sugar to 240°F (soft-ball stage).
  2. Beat egg yolks until pale, slowly pour in hot syrup while whisking.
  3. Beat until slightly cooled. Add butter in chunks, then espresso. Whip until creamy.
Make the Ganache:
  1. Heat cream to simmer, pour over chocolate, let sit 1 min. Stir until smooth.
Assemble the Cake:
  1. Cut sponge into rectangles. Place one layer on tray. Brush with syrup.
  2. Spread buttercream. Add second sponge, brush with syrup, spread ganache.
  3. Repeat for 3 sponge layers. Top with sponge brushed with syrup + thin buttercream layer. Chill 30 min.
Glaze the Cake:
  1. Melt chocolate and butter until glossy. Pour over chilled cake, spread evenly. Chill to set.

Notes

  • Use good-quality dark chocolate for the best flavor.
  • Don’t soak the sponge too much—just a light brush of coffee syrup is enough.
  • Chill between each step for neat layers.
  • A hot knife makes clean cuts when serving.