Classic Opera Cake with Espresso Buttercream and Dark Chocolate Glaze

⏱ 210 min · Serves 12

Six whisper-thin layers of almond joconde soaked in espresso syrup, stacked with silky coffee buttercream and glossy chocolate ganache, then finished with a mirror-bright glaze. It's a weekend project that rewards patience with the most elegant slice on the table.

Per serving: 612 kcal · 9.0g protein · 48.0g carbs · 43.0g fat

Ingredients

• Joconde sponge:
• 150g ground almonds
• 150g icing sugar
• 4 large eggs
• 4 large egg whites
• 30g caster sugar
• 40g plain flour
• 40g unsalted butter, melted and cooled
• Pinch of salt
• Espresso syrup:
• 120ml strong hot espresso
• 60g caster sugar
• 1 tbsp coffee liqueur (optional)
• Coffee buttercream:
• 3 large egg yolks
• 120g caster sugar
• 60ml water
• 250g unsalted butter, softened and cubed
• 2 tbsp instant espresso powder dissolved in 1 tbsp hot water, cooled
• Chocolate ganache layer:
• 200g dark chocolate (60–70%), chopped
• 200ml double cream
• 20g unsalted butter
• Glaze:
• 150g dark chocolate (55–60%), chopped
• 40g unsalted butter
• 1 tbsp neutral oil

Method

1. Heat oven to 200C/180C fan. Line two large baking trays (approx 30x40cm) with baking parchment.
2. Whisk ground almonds, icing sugar and whole eggs on high speed for 5 minutes until pale, thick and tripled in volume.
3. In a clean bowl, whip the egg whites with the salt to soft peaks, add the caster sugar and whip to firm, glossy peaks.
4. Fold the flour into the almond mixture, then fold in the meringue in three additions. Finally fold in the melted butter.
5. Divide between the two trays, spreading to an even 5mm layer. Bake 7–9 minutes until lightly golden and springy. Cool on the parchment, then cut each sheet into three equal rectangles (six layers total, about 10x20cm each).
6. Stir the sugar into the hot espresso until dissolved, add the liqueur and cool.
7. For the buttercream, boil the sugar and water to 118C. Whisk the yolks, then pour in the syrup in a thin stream, whisking until the bowl is cool and the mixture is thick and pale.
8. Beat in the butter a few cubes at a time until smooth and fluffy, then beat in the cooled espresso. Chill 10 minutes if loose.
9. For the ganache, heat the cream to a simmer, pour over the chocolate, wait 2 minutes, stir smooth, then stir in the butter. Cool to a spreadable consistency.
10. Assemble on a parchment-lined board: layer 1 sponge, brush generously with syrup, spread a thin layer of buttercream. Layer 2: syrup, then ganache. Repeat, alternating buttercream and ganache, finishing with a sponge layer brushed with syrup and a final thin smooth layer of buttercream. Chill 1 hour until firm.
11. Melt the glaze chocolate with the butter and oil until glossy, cool to just warm, then pour over the chilled cake and spread quickly with an offset palette knife. Chill 30 minutes.
12. Trim all four edges with a hot, dry knife to reveal the layers. Slice into 12 neat rectangles, wiping the blade between cuts. Serve at cool room temperature.