A twist on the classic French opera cake with a touch of orange. Layers of chocolate orange ganache and smooth coffee buttercream between layers of moist almond sponge. A sophisticated looking dessert perfect with a side of coffee.
Chocolate and orange. It’s one of those flavours that you either hate or love. Personally I don’t love the combination that much either, BUT this is an exception. You might be thinking, why would I make a recipes with a flavour combination that I don’t even like that much myself? Well when it comes to making desserts and cooking in general it’s all about working with the seasonality of fresh produce! Here in Australia citruses are at their peak deliciousness and I have to take advantage of them while I can right?! And so the chocolate and orange opera cake was born.
Common Opera Cake Questions
What is an Opera Cake?
An opera cake is a classic French cake made with layers of almond sponge soaked on coffee syrup, chocolate ganache and coffee buttercream, all covered in a chocolate icing. It’s a sophisticated little dessert that looks incredible, and tastes just as good!
Why is it called Opera Cake?
It’s said that this cake was invented by famous French pastry chef Cyriaque Gavillon in a pastry shop in Paris called Dalloyau. When he made the cake his wife said it reminded her of an Opera, and thus the name was born.
How many layers does an Opera Cake have?
The cake itself is made of 6 layers: sponge, ganache, sponge, coffee buttercream, sponge, chocolate glaze.
Tips on creating the perfect Opera Cake
A couple of tips to help you create the perfect slice of this sophistaicated dessert.
Almond sponge
When adding the final eggs and whisking them make sure you beat them until they are light and doubled in volume. This step is important as it gives rise to the sponge, making it fluffy. A tip is to continue beating the eggs until you can draw a figure eight on the surface of the batter.
Coffee buttercream
This is a french style buttercream which uses cooked egg yolks. It is important when making buttercream that everything is cooled sufficiently. In this case make sure the cooked egg yolk mixture and coffee are at room temperature before adding them to the butter. This prevents the cream from curdling and splitting.
Layering the opera cake
To create the perfect opera cake cross section make sure to spread the ganache and buttercream evenly between the layers. Once you place the next layer of sponge on top I like to use something flat, like a baking sheet, to press on the layers lightly. This creates perfect, straight layers!
My twist on the Opera Cake
With this twist on the opera cake I’ve added that extra hint of orange which changes it up and makes things interesting! Despite having rich flavours like coffee and chocolate, this cake is surprisingly light. Making it perfect with a cup of tea or an after dinner treat.
The layers of the cake make it look super sophisticated, but when it comes down to the components it’s really just sponge, ganache and buttercream! I hope it’s not too intimidating and you can all give it a go.
If you have any questions just leave a comment down below. I can’t wait to see what you create and make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see your recreations. Hope you enjoy this recipe and happy caking!
Chocolate and Orange Opera Cake Recipe
A twist on the classic French opera cake with a touch of orange. Layers of choc orange ganache and smooth coffee buttercream between layers of moist almond sponge. A sophisticated looking dessert perfect with a side of coffee.
Preheat the oven to 190°C
Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
Whisk on high speed until light and fluffy
Add the other egg and continue to whisk until doubled in volume, about 5 minutes
In a separate bowl whisk the egg whites with caster sugar until stiff peaks
Carefully fold the egg whites into the flour mixture
Spread thinly on a 30 x 40cm baking sheet
Bake for 8-10 minutes
Heat the thickened cream and pour over finely chopped chocolate
Add sugar, corn syrup, zest of orange and stir well
Leave to cool until it reaches room temperature and is a smooth spreadable consistency
Whisk egg yolks and sugar together in a bowl
Heat milk on stove top and pour hot milk over egg yolk mixture, whisking until combined
Return to heat and stir continuously until a thick consistency is reached, cool
Add hot water to instant coffee, cool
Beat unsalted butter until pale and fluffy
Add the cooled egg yolk mixture and beat until silky and fluffy
Add the cooled coffee mixture and beat until combined
Combine all the ingredients in a small saucepan
Stir on medium heat until sugar has completely dissolved
Remove from heat and cool
Cut the sponge into three slices along the longer side of the rectangle
On a baking sheet place one layer of sponge
Using a pastry brush, brush on some coffee syrup
Spread all of the chocolate orange ganache in a thin even layer
Place the next sheet of sponge on top and brush on the syrup
Spread a thin layer of coffee buttercream on the sponge
Top with the last layer of sponge and brush with syrup
Place in the fridge for 1 hour or freezer for 30 minutes
Heat the thickened cream and pour over the chocolate
leave for 5 minutes
Stir to ensure all chocolate has melted
Pour onto the chilled cake and spread with a palette knife to ensure an even spread across the entire cake
Chill in the freezer for 1 hour
Remove, trim the edges and cut into 10 slices
Sprinkle with a little orange zest and chopped almonds
Ingredients
Directions
Preheat the oven to 190°C
Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
Whisk on high speed until light and fluffy
Add the other egg and continue to whisk until doubled in volume, about 5 minutes
In a separate bowl whisk the egg whites with caster sugar until stiff peaks
Carefully fold the egg whites into the flour mixture
Spread thinly on a 30 x 40cm baking sheet
Bake for 8-10 minutes
Heat the thickened cream and pour over finely chopped chocolate
Add sugar, corn syrup, zest of orange and stir well
Leave to cool until it reaches room temperature and is a smooth spreadable consistency
Whisk egg yolks and sugar together in a bowl
Heat milk on stove top and pour hot milk over egg yolk mixture, whisking until combined
Return to heat and stir continuously until a thick consistency is reached, cool
Add hot water to instant coffee, cool
Beat unsalted butter until pale and fluffy
Add the cooled egg yolk mixture and beat until silky and fluffy
Add the cooled coffee mixture and beat until combined
Combine all the ingredients in a small saucepan
Stir on medium heat until sugar has completely dissolved
Remove from heat and cool
Cut the sponge into three slices along the longer side of the rectangle
On a baking sheet place one layer of sponge
Using a pastry brush, brush on some coffee syrup
Spread all of the chocolate orange ganache in a thin even layer
Place the next sheet of sponge on top and brush on the syrup
Spread a thin layer of coffee buttercream on the sponge
Top with the last layer of sponge and brush with syrup
Place in the fridge for 1 hour or freezer for 30 minutes
Heat the thickened cream and pour over the chocolate
leave for 5 minutes
Stir to ensure all chocolate has melted
Pour onto the chilled cake and spread with a palette knife to ensure an even spread across the entire cake
Chill in the freezer for 1 hour
Remove, trim the edges and cut into 10 slices
Sprinkle with a little orange zest and chopped almonds
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I’m a new baker and wanted to try this out because I love chocolate and orange. It didn’t look as neat as your picture but it was delicious and I will definitely be making this again. Thank you for the recipe!
Hi Ivy, Thank you so much, so glad you liked the recipe!
Hi Catherine!!! My Name is Amal I’m a New Baker and I wanted to ask for your permission if I could um… use your amazing picture of the chocolate and orange opera cake please I love all of her desserts and pastries and wanted to be kind and ask for your permission before I used your picture
Hi Amal,
As long as you give me credit of course 🙂
Hi, Catherine Zhang, this has nothing to do with this recipe but I´ve been wanting to ask this question for months how did you make did amazing website and on where did you edited it because I’m making my own blog so I just wanted to know what website you used to make and edit this website. 🙂 😀
Hi Amal,
I use squarespace!
Hi Catherine, is it possible to omit the corn syrup in the ganache? I don’t have it on hand right now, and I’ve seen other ganache recipes that only have chocolate and thickened cream. Thank you!