Classic French Opera Cake (Printable Version)

Delicate almond sponge layered with coffee buttercream and chocolate ganache, glazed to perfection for an elegant French dessert.

# Ingredients:

→ Joconde Almond Sponge Cake

01 - 5 eggs, room temperature
02 - 140g ground almonds (almond flour)
03 - 140g powdered sugar
04 - 30g all-purpose flour
05 - 30g unsalted butter, melted

→ Coffee Ganache

06 - 225g dark chocolate, finely chopped
07 - 120ml heavy cream
08 - 1 tbsp coffee liqueur (optional)

→ Coffee Buttercream

09 - 225g unsalted butter, softened
10 - 240g powdered sugar
11 - 60ml brewed coffee, cooled

→ Additional Components

12 - Chocolate glaze for decoration
13 - Coffee syrup or brewed coffee for soaking

# Steps:

01 - Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking.
02 - In a large bowl, beat eggs with powdered sugar until pale and fluffy. Fold in the almond flour and all-purpose flour. Gently incorporate the melted butter until well combined.
03 - Spread the batter evenly onto the prepared baking sheet. Bake for 8-10 minutes until lightly golden. Allow to cool completely before cutting into layers.
04 - Bring heavy cream to a simmer. Pour over chopped chocolate in a bowl. Let stand for 2 minutes, then stir until completely smooth. Incorporate coffee liqueur if desired.
05 - Beat softened butter until creamy. Gradually incorporate powdered sugar and cooled brewed coffee, continuing to beat until smooth and fluffy.
06 - In a rectangular mold, place a layer of Joconde sponge. Brush generously with coffee syrup. Spread an even layer of ganache, followed by a layer of buttercream. Repeat layering process until the mold is filled.
07 - Top the assembled cake with chocolate glaze. Refrigerate for several hours to set before slicing and serving.

# Notes:

01 - Opera cake is a classic French pastry consisting of thin layers of almond sponge cake soaked in coffee syrup, layered with coffee buttercream and chocolate ganache.
02 - For best results, allow the cake to chill overnight to fully set the layers and develop flavors.

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