Today, I’m sharing how to make a classic opera cake step by step.

I love chocolate cakes such as my moist chocolate banana cake and simple chocolate cake! And opera cake is called “A king of chocolate cake” for a reason. This decadent coffee chocolate cake is packed with rich flavors: a harmony of chocolate, coffee, almond, and cognac... It melts in your mouth with an amazing aroma!
In this post, you'll learn essential baking tips such as:
- How to make a smooth ganache
- How to make buttercream with Anglaise sauce
- Tips to assemble the cake beautifully
- The temperature of the chocolate glaze and how to spread it on top
- How to cut the cake professionally to show the layers ......and so on!
Jump to:
📌 What's In Opera Cake?
Biscuit Joconde
- Make one batch of my biscuit Joconde recipe.
Coffee Syrup
- Milled coffee
- I like to use dark roast coffee.
- Water
- Granulated sugar
- Cognac
- You can omit it if you or your guests can not take alcohol. I highly recommend using it if you want to enjoy the authentic opera cake taste.
Chocolate to spread on the bottom layer of a sponge
- Dark chocolate(melted)
- Oil
Mocha Buttercream
- Milk
- Milled coffee
- Granulated sugar
- Egg yolks
- Unsalted butter(soft)
Ganache
- Dark chocolate(melted)
- I used 58% couverture chocolate. I recommend the 50-60% range.
- Heavy cream
Chocolate Glaze
- Dark chocolate(melted)
- I used 58% couverture chocolate. I recommend the 50-60% range.
- Oil
Chocolate to draw on top (Optional)
- Dark chocolate(melted)
- Or just use the extra chocolate glaze dropped on a tray after you used it.
📍 The printable recipe is at the very end of this post.
Jump to RecipeCheck out below to see the steps with more detailed tips and images👇🏻
📌 How To Make Opera Cake
Preparation
For biscuit Joconde
- Preheat the oven: to 410F | 210C
- Set parchment papers on 2 half-size sheet pans. (10.5 inch | 26.7 cm ✖︎ 15 inch | 38 cm. You can also use 1 full-size sheet pan or 4 quarter sheet pans.)
- Prepare all the ingredients ahead so that we can move smoothly after this.
Biscuit Joconde
To learn how to make the biscuit Joconde for this opera cake, read this post. I'm sharing all the steps in detail.
Pour one batch of the batter into 2 half-sheet pans (10.5 inches | 26.7 cm ✖︎ 15 inches | 38 cm.)
You can also use one full-size sheet pan or 4 quarter sheet pans.
🔥 Bake at 410 F | 210 C for 6-7 minutes until the surface looks golden brown.
💬 When you use 2 racks in an oven, rotate them between shelves to bake evenly. Or use just one rack and switch the position toward the end if you need to.
Now, cut them in half. And cut in another half. In total, you'll get 4 sponge layers.
👩🏻🍳 I like to make the sponge very thin for opera cake since the thin layers create a more delicate texture. Don’t worry even if it might look super thin!
Chocolate coating for the sponge:
Mix melted chocolate and oil and spread thinly on one of the sponge layers. And chill it in a fridge until it's set. This layer is going to be the very bottom of the cake.
We soak the cake with A LOT of coffee syrup. The chocolate coating creates a barrier and helps to transfer the cake a lot easier when you slice and serve.
💬 I recommend cutting a cake board to the cake size and place on the bottom. This helps to move the cake easily especially when you spread a glaze on a cooling rack.
Coffee Syrup
Next, heat water and sugar in a pan to make coffee syrup.
Once it started simmering, stop the heat and add milled coffee.
Roughly mix and place a lid on top to let it steam for about 10–15 minutes. (Do not boil the water for a long time since the amount of syrup will be a lot less.)
Next, strain and discard the milled coffee.
To finish off this syrup, add a very very generous amount of cognac!
👩🏻🍳 Yes, it is a VERY generous amount of cognac! But surprisingly, it works so well. I usually like to add alcohol to my desserts just as a hint but for Opera cake, it plays a very important sub-main role.
I tried with other alcohols as well such as rum but cognac is absolutely the best.
But of course, you can omit it if you or your guests can't have alcohol.
Mocha Buttercream
First, heat the milk in a small pod.
Again, do not boil the milk, just a little bit of simmering is fine. (boiling milk can easily over float!)
Once it started simmering, stop the heat and add milled coffee. Place a lid and let it steam for 10-15 minutes just like how we did with the coffee syrup.
Meanwhile, in a bowl, mix egg yolks and sugar until it looks pale a little bit.
Strain and add the coffee liquid, and pour it back into a pan.
Continue heating with low heat until it starts getting thickened a bit. Heat VERY gently especially toward the end so that you are not cooking the yolks - you don't want scrambled eggs!
Once it's done, strain it in a bowl.
This is the same method as Anglaise sauce. The buttercream is made by mixing the coffee Anglaise sauce and butter.
💡 The sauce is hot at this point. Cool it to room temperature before adding butter so that it's not going to melt. Do not cool it too much though so that the butter does not get too hard.
Add about ⅓ of the coffee syrup to the butter and whip.
💬 It is very important to use soft butter to make the buttercream even and fluffy.
Add the rest and continue whipping until it looks fluffy. It makes a big difference!
The whipped buttercream feels lighter in your mouth due to lots of air inside.
💬 This buttercream contains a good amount of liquids. I intentionally chose to do so so that the buttercream feels softer even while it is cold.
Ganache
First, melt the chocolate.
I also like to warm the heavy cream until it feels slightly warm so that they blend easier.
Next, add about ¼ of heavy cream and mix.
Once it looks even, repeat the process until you add all the heavy cream. I divided it into 4 times this time.
💬 Depending on the temperatures of chocolate and heavy cream, it might be too soft to spread on a sponge right after it's made. In that case, wait for a little. It’ll soon get firmer as it cools down. Mix and check the consistency.
Assembling the opera cake
First, brush ¼ of the coffee syrup on the first sponge layer.
You might feel shocked to see how much amount of coffee syrup that is... but it works so well for this cake! Don’t be afraid of soaking it too much.
💡 When you see syrup floating on the surface of the sponge, make shallow cuts all over the sponge evenly just like in the image below. The syrup goes in deeper immediately, and you can apply more syrup.
Spread half of the ganache. The consistency should not be too soft or too firm.
If it gets too firm to spread, simply heat it a little bit to make it softer.
And place the 2nd layer of sponge on top.
👩🏻🍳 When you do that, the baked side should be facing down. That is because that side is protected by the baked skin and it doesn’t soak up syrup well. The lighter side can soak it up a lot more!
And spread half of the buttercream.
Now, repeat the same thing one more time to finish assembling the cake:
- Apply the coffee syrup to the 3rd sponge layer.
- Spread the rest of the ganache.
- Apply the rest of the coffee syrup to the 4th sponge layer
- Spread the rest of the buttercream.
This cake is composed of 4 layers of sponge, 2 layers of ganache, and 2 layers of mocha buttercream.
💬 It takes a good amount of time to assemble all of them but your efforts won't be wasted! By making all the thin layers, It creates a delicate texture, making this cake even more delicious.
chill the cake in a fridge:
Now, set it aside in a fridge until the ganache and buttercream are set completely for at least one hour.
I like to let it rest overnight this time so that the coffee syrup spreads all over the sponge evenly.
Chocolate Glaze
Melt the chocolate and add oil.
Mix gently so that it doesn’t contain a lot of air bubbles.
And check the temperature. When it feels slightly warm, pour on a cake right away. The cake should be taken out from the fridge right before and still very cold.
💬 The combinations of the temperatures are very important. So for example, when the cake is freezing cold, you need a warmer chocolate glaze.
This is a very nervous point. Cry-max of the show! (I feel nervous every time I do it too.)
💬 Once the chocolate reaches the temperature, don’t hesitate and use it right away before it cools down too much.
Right after you pour all the chocolate glaze, spread it thinly with a spatula. I move it back and forth a few times like in the image below. Check out the video tutorial to see how I exactly move a spatula.
Do it quickly before the chocolate starts getting hard!
You can also use my chocolate mirror glaze recipe if you want a more shiny glaze.
Drawing on top:
As an option, draw on top with melted chocolate or the extra chocolate glaze that fell on a tray.
📌 How To Slice An Opera Cake
- Dip a knife in the hot water. (or heat a knife with a torch)
- Wipe a knife with a towel or paper.
- Hold a knife straight and slide it down
- Pull off a knife when it went all the way down.
- Wipe a knife and repeat.
You can also slice into rectangles, squares... any shapes and sizes you like depending on the occasion!
💡 I recommend leaving it for about 10 minutes or more at room temperature before you eat it. It'll feel softer and melts slowly in the mouth.
Opera cake is so rich and flavorful. The generous amount of chocolate, coffee, almond, butter, and cognac. The elegance is concentrated in one bite. If people ask what would be the most luxurious cake, I may pick this one.
📌 Frequently Asked Questions
Store in an air-tight container in a fridge for up to 5 days. I recommend eating within 1-2 days for the best taste.
In sponge-making, the word "Biscuit" describes the way of making a sponge: Whipping egg yolk and egg white separately. We often call it "the biscuit method".
(Sometimes, you don't whip the yolks or we use whole eggs instead of the yolks, etc. Know that there are slight differences like that sometimes on each recipe.)
With the "Genoise method" on the contrary, whole eggs are whipped together to make a sponge.
It drives from the levels of an opera house in France since the look resembles the layers of this cake. Now, it is known as one of the most popular traditional French cakes.
It is an almond sponge made by mixing almond & whole eggs mixture and meringue. It's tender, slightly chewy, and moist. It's often baked thin to enjoy the texture. The most well-known cake using this sponge is Opera cake.
Check these things and see if they can solve the problem next time:
* The butter and coffee liquids are not cold: You shouldn't feel anything when you touch them. The butter separates a lot easier when one of them is cold.
* The butter is very soft.
* The liquid is heated enough and thickened: When the yolk is not heated enough, the coffee liquid gets thinner. And the buttercream separates more when the liquid is thinner. (Check the consistency in the image in this post or it might be best to check it in the video tutorial.)
* Whip butter well before adding all the coffee liquids: When butter contains A LOT of air in it, it separates a lot less because liquids go in the air and get held in. (Again, check the image in the post or the video tutorial to check how much I whipped.)
📌 VIDEO: Opera Cake
Watch this video to learn how to make the opera cake more in detail, getting a deeper understanding of each process!
Don't forget to subscribe if you liked it😉
NOTE
This is one of the cakes that made me realize so many things: I didn’t know I would like a cake with tons of alcohol or a sponge with a crazy amount of syrup. It also taught me the thickness, portions, and shapes of each element change the taste and experience of a whole dessert drastically.
Although it takes time to make this cake, it pays off when you eat it. And the feeling of accomplishment!!! It is a great cake to practice a lot of techniques such as how to use a spatula, paying attention to the temperatures of the melted chocolate or cake, etc.
Don’t worry about making mistakes or getting messy. It happens all the time including myself! Practice some time and you get better each time. 100%.
💬 If you loved this recipe, please share your feedback on this post! I always love to hear how you enjoyed it at home with your friends and family.
📌 Printable Recipe
Classic Opera Cake Recipe
Equipment
- Stand mixer or hand mixer
- Spatula
- Small pod
- Sieve
- Baking sheet pans
- Brush
- Cake turning table
- (cake board)
- Petty knife
- Large knife
Ingredients
Biscuit Joconde
- 3.5 oz Powdered Sugar
- 3.5 oz Almond flour
- 5.3 oz Whole eggs about 3 eggs
- 4.9 oz Egg white from about 4 large eggs
- 2.47 oz Granulated sugar
- 1.2 oz All-purpose flour
- 0.5 oz Butter
Coffee Syrup
- 1.2 oz Milled coffee
- 12 oz Water
- 2.47 oz Granulated sugar
- 3.5 oz Cognac
Chocolate for Sponge
- 1.2 oz Couverture chocolate (58%) I recommend the 50-60% range.
- 0.25 oz Oil
Mocha Buttercream
- 5.3 oz Milk
- 0.7 oz Milled coffee
- 2.47 oz Granulated sugar
- 2.47 oz Egg yolks from about 4 large eggs
- 8 oz Butter 2 US sticks
Ganache
- 10.6 oz Couverture chocolate (58%) I recommend the 50-60% range.
- 10.6 oz Heavy cream
Chocolate Glaze
- 5.3 oz Couverture chocolate (58%) I recommend the 50-60% range.
- 1 oz Oil
Chocolate to draw on top (Optional)
- 1.2 oz Couverture chocolate (58%)
Instructions
Biscuit Joconde
- Make one batch of my biscuit Joconde recipe (See the ingredients below.)Spread the batter into 2 half-size sheet pans. Cut the sponge in half and make 4 layers.3.5 oz Powdered Sugar, 3.5 oz Almond flour, 5.3 oz Whole eggs, 4.9 oz Egg white, 2.47 oz Granulated sugar, 1.2 oz All-purpose flour, 0.5 oz Butter
Coffee Syrup
- Heat water and sugar in a pod until it starts simmering.12 oz Water, 2.47 oz Granulated sugar
- Add milled coffee, mix, and let it steam for about 10-15 minutes.1.2 oz Milled coffee
- Strain and add cognac. Mix.3.5 oz Cognac
Chocolate for Sponge
- Add oil to melted chocolate.1.2 oz Couverture chocolate (58%), 0.25 oz Oil
- Spread on one of the sponge layers and chill it. (Use it as the bottom layer.)
Mocha Buttercream
- Heat milk in a pod until it starts simmering.5.3 oz Milk
- Add milled coffee, mix, and let it steam for about 10-15 minutes.0.7 oz Milled coffee
- Meanwhile, mix egg and sugar in a bowl.2.47 oz Granulated sugar, 2.47 oz Egg yolks
- Strain the coffee liquid and pour it into 3. Mix.
- Pour it back into a pan and heat gently until it starts getting thickened a bit. Be careful not to overcook the yolk.
- Strain again and let it cool to room temperature.
- Whip soft butter. Add ⅓ of the liquid in the butter and whip.8 oz Butter
- Add the rest and continue whipping until it looks very fluffy.
Ganache
- Melt chocolate.10.6 oz Couverture chocolate (58%)
- Add about ¼ of heavy cream and mix until it looks even.10.6 oz Heavy cream
- Repeat it 4-6 times until you add all the heavy cream.
Assembling the cake
- Place the first sponge layer (with a chocolate coating). Apply ¼ of the coffee syrup.
- Spread half of the ganache.
- Place the 2nd sponge layer. Apply the coffee syrup.
- Spread half of the buttercream.
- Place the 3rd sponge layer. Apply the coffee syrup.
- Spread the rest of the ganache.
- Place the 4th sponge layer. Apply the rest of the coffee syrup.
- Spread the rest of the buttercream. And chill in a fridge until they are all set or overnight.
Chocolate Glaze
- Melt Chocolate.5.3 oz Couverture chocolate (58%)
- Add oil and mix gently.1 oz Oil
- Pour it onto a cake when it feels slightly warm. (The cake should be very cold and taken out from the fridge right before.)
Video
Notes
How to store it:
Store in an air-tight container in a fridge for up to 5 days. I recommend eating within 1-2 days for the best taste.Nutrition
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Go back to the top of this post.
Pat says
Turned out ok. Had issues with the buttercream. Butter kept separating. After the third attempt, put powdered sugar in it and whipped it. Called it good. Cake layers are pretty thin. Will double the sponge next time I make it. Everyone says it tastes great, though! Can’t figure out how to post a picture.
Pat
ayacaliva says
Hi Pat, thank you for taking the time to give it a shot and share the experience! I'm sorry about what happened to the buttercream. Check these things and see if they can solve the problem when you try making it again:
* The butter and coffee liquids are not cold: You shouldn't feel anything when you touch them. The butter separates a lot easier when one of them is cold.
* The butter is very soft.
* The liquid is heated enough and thickened: When the yolk is not heated enough, the coffee liquid gets thinner. And the buttercream separates more when the liquid is thinner. (Check the consistency in the image in this post or it might be best to check it in the video tutorial.)
* Whip butter well before adding all the coffee liquids: When butter contains A LOT of air in it, it separates a lot less because liquids go in the air and get held in. (Again, check the image in the post or the video tutorial to check how much I whipped.)
I understand this buttercream contains a good amount of liquids but I intentionally chose to do so so that the buttercream feels softer even while it is cold. ...Although I still like to eat it when it's left at room temp for some time to enjoy the melty texture!
I personally prefer thinner Biscuit Joconde to make each layer thin but of course, you can make it thicker as you like!
Hopefully, you can get a better result next time. Let me know if I can assist you further!!
Aya
Tony Holmes says
Stunning! Your artistry shines through in every element of your presentation, both on the blog and in the video. This is one of the most thorough, patient and beautiful How-To videos I've watched. Truly inspirational. Thankyou!
ayacaliva says
Wow, thank you Tony! I'm so glad to hear that☺️ & Thank you for taking the time to leave a comment.
Lisa says
I made this and even though it was time consuming (I chilled it overnight) the taste of it is to die for
ayacaliva says
Thank you so much! I'm so glad to hear it!