The Layered, Caffeine-Boosted History of the French Opera Cake and How to Make It

Resembling the iconic French opera houses of France, the Opera Cake is a posh cake rich in coffee and calories, and has a sophisticated flavor profile. You will love indulging in this rich cake that is resplendent with ganache and nutty almond.

Here’s an interesting fact, and you might have guessed it right: the French Opera cake gets its name from the opera house! It is said the layers of the opera cake look exactly like the different tiers of the opera houses, hence the name. Like most French desserts, this dessert also has a veil of mystique around it even though a certain chef is credited to its invention.

The History

The story begins in 1955 at Dalloyau, a renowned Parisian patisserie that had been delighting customers since the days of Versailles in the 17th century. It was here that Cyriaque Gavillon worked his pastry magic. As a true artist with sugar, Gavillon was always challenging himself to create new confections.

He wanted to develop a cake where each bite transported the eater on a journey of flavors. Through tireless experimentation, layering tastes and textures, a masterpiece began to take shape. The rich coffee-infused ganache was swirled with silky chocolate and the alternating strata were built, like a pastry in three acts.

When his wife sampled his creation, she exclaimed it reminded her of the grandeur of the Palais Garnier opera house, with its tiered balconies and gilded boxes. The name "Opera Cake" captured Gavillon's vision and it stuck since then. Ever since slices of his legendary cake have offered patrons their own private performance on the palate.

The Opera Cake Deconstructed

The opera cake is a work of edible art composed of six precisely layered components. It begins with a base of Joconde sponge cake, a light and airy almond-flavored sponge. This first layer is soaked in rich coffee syrup to absorb its potent flavor.

Next, a layer of velvety coffee-infused French buttercream is spread. Its creaminess balances the coffee's bitterness. Then, another piece of the almond sponge is laid, again soaked in espresso syrup.

The third layer is a decadent chocolate ganache, made from cream and chocolate. Its sweet luxuriousness provides contrast to the coffee. Another almond sponge, also coffee-soaked, is placed above it.

The crowning layer contains the luscious chocolate ganache with a smooth chocolate glaze that is poured over the top to finish. Its glossy sheen not only looks beautiful but adds a satisfying crispness to each bite.

The sublime interplay of almond, coffee and chocolate flavors in each meticulously constructed stratum is what defines the opera cake's elegant taste. Its elaborate preparation requires time and care but results in a true work of edible art worthy of enjoyment.

The French Opera Cake Recipe

Ingredients:

• 200 gm all-purpose flour
• 200 gm powdered sugar
• 200 gm egg whites (about 6-7 eggs)
• 200 gm ground almonds
• Pinch of salt

For the syrup:

• 100 gm water
• 100 gm granulated sugar

For the buttercream:

• 150 gm butter, softened
• 300 gm powdered sugar
• 50 gm heavy cream
• 1 tbsp instant espresso powder

For the ganache:

• 150 gm semisweet chocolate, chopped
• 150 gm heavy cream

For assembly:

• Extra powdered sugar for dusting

Instructions

• Preheat the oven to 180°C. Line a baking sheet with parchment paper and set aside.
• In a large bowl, sift together the flour and 200 gm powdered sugar. Add the egg whites and salt; using an electric mixer on medium speed, beat until light and fluffy, about 5 minutes.
• Fold in the ground almonds until just combined. Spread the batter evenly on the prepared baking sheet. Bake for 15-18 minutes, until lightly golden and the center springs back when touched.
• Allow to cool completely on a wire rack. Using a small knife, score the sponge into 3 even rectangles. Set aside.
• To make the syrup, combine the 100 gm water and 100 gm granulated sugar in a small saucepan. Bring to a boil, then remove from heat and allow to cool completely.
• Using a pastry brush, lightly brush the syrup all over the sponge rectangles. Set aside.
• For the buttercream, beat the 150 gm butter with an electric mixer until light and fluffy. Gradually add the 300 gm powdered sugar and beat until smooth.
• Dissolve the espresso powder in the 50 gm heavy cream. With the mixer running, slowly pour in the cream and beat until light and fluffy.
• To make the ganache, place the 150 gm semi-sweet chocolate in a heatproof bowl. Bring the 150 gm heavy cream just to a boil, then pour over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
• To assemble, place one sponge rectangle on a serving plate. Spread one-third of the buttercream evenly. Top with another sponge and spread one-third of the ganache.
• Repeat layering with the remaining sponge, buttercream and ganache. Dust the top generously with powdered sugar. Refrigerate at least 2 hours before serving.