How To Make Classic Opera Cake 

Today, I’m sharing how to make a classic opera cake step by step. It’s called “A king of chocolate cake” for a reason. The rich cake melts in your mouth with an amazing aroma.
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Biscuit Joconde
2 sheet pans: 10.5inch | 26.7cm ✖️ 15inch | 38cm
• Powdered Sugar 100g | 3.5oz
• Almond flour 100g | 3.5oz
• Whole eggs 150g (about 3 eggs) | 5.3oz
• Egg white 140g | 4.9oz (from about 4 large eggs)
• Granulated sugar 70g | 2.47oz
• All-purpose flour 35g | 1.2oz
• Butter 15g | 0.5oz
Bake at 410F | 210C for 6-7 minutes until it gets nice golden brown.
* The time & temperature may vary depending on the ovens.
Coffee Syrup
• Milled coffee 35g | 1.2oz
• Water 340g | 12oz
• Granulated sugar 70g | 2.47oz
• Cognac 100g | 3.5oz
Chocolate for sponge
• Couverture chocolate (58%) 35g | 1.2oz
• Oil 7g | 0.25oz
Mocha Buttercream
• Milk 150g | 5.3oz
• Milled coffee 20g | 0.7oz
• Granulated sugar 70g | 2.47oz
• Egg yolks 70g | 2.47oz (from about 4 large eggs)
• Butter 226g | 8oz (2 US sticks)
Dark Chocolate Ganache
• Couverture chocolate (58%) 300g | 10.6oz
• Heavy cream 300g | 10.6oz
Dark Chocolate Glaze
• Couverture chocolate (58%) 150g | 5.3oz
• Oil 30g | 1oz
Chocolate to write on a cake (Optional) * You can also use the extra chocolate glaze!
• Couverture chocolate (58%) 35g | 1.2oz
If you like a shiner glaze:
Chocolate mirror glaze recipe
• Very Simple Chocolate ...
📖 Get the written steps & tips with images and the printable recipe from my blog!:
pastryliving.com/classic-oper...
Check out my other chocolate desserts:
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#operacake #chocolatecake #Gâteauopéra

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