Classic French Opera Cake

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Classic French Opera Cake

by Lin Weixian

If you’ve never tried this Classic French Opera Cake, you’re in for a treat! This decadent layered coffee cake is made with Biscuit Jaconde, soaked with coffee syrup followed by a layer of coffee buttercream!

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 55 mins Cook : 15 mins Ready in : 1 hr 10 mins  Serves : 1-2 Servings


  • Biscuit Jaconde
    • 340gm Almond Flour
    • 340gm Sifted Icing Sugar
    • 460gm Eggs
    • 105gm Sifted Cake Flour
    • 240gm Egg Whites
    • 70gm Sugar
  • Coffee Ganache
    • 40gm Sugar
    • 40gm Glucose
    • 5gm Nescafe
    • 130gm Cream
    • 130gm Dark Chocolate
    • 40gm Unsalted Butter
  • Coffee Buttercream
    • 140gm Egg Yolks
    • 220gm Sugar
    • 70gm Water
    • 350gm Unsalted Butter, softened
    • Coffee Essence as needed
  • Coffee Syrup
    • 300gm Sugar Syrup
    • 300gm Water
    • 25gm Nescafe
  • Dark Chocolate Coating
    • 70gm Dark Chocolate
    • 225gm Dark Chocolate Compound
    • 60gm Water
    • 60gm Sugar
    • 115gm Cream
    • 20gm Glucose


  1. Whisk up almond flour, sifted icing sugar, eggs to ribbon stage.
  2. Fold sifted cake flour into the egg mixture and set aside.
  3. Prepare common meringue and whip till soft peak.
  4. Add one third of the common meringue to the first mixture and mix well.
  5. Fold this mixture into the rest of the common meringue.
  6. Spread on a tray lined with parchment paper.
  7. Bake at 190°C for 6-8mins.
  8. Cool down on rack once out of the oven.


  1. Bring to boil the sugar, glucose, Nescafe and cream.
  2. Add bit-by-bit into the dark chocolate.
  3. Create a proper emulsification and finish it off with butter.
  4. Set aside for later use.


  1. Whisk up yolks to ribbon stage.
  2. Cook sugar and water to 118 °C.
  3. Add into whipped yolk and whisk till cool.
  4. Switch to paddle and gradually add butter till fully combined.
  5. Add coffee essence as needed.
  6. Set aside for later use.


  1. Warm the water to melt the Nescafe.
  2. Add sugar syrup and set is aside for later use.


  1. Combine dark chocolate and dark chocolate compound in a bowl.
  2. Bring to boil water, sugar, cream and glucose.
  3. Pour into bowl containing chocolate and blend till fully combined.
  4. Set aside for later use.


  1. Coat a thin layer of chocolate on one sheet of jaconde.
  2. Place the coated side of the jaconde on a tray lined with parchment paper.
  3. Soak with 200gm of coffee syrup and spread 500gm of coffee buttercream on top.
  4. Cover with second sheet of jaconde. Soak with 200gm of coffee syrup and spread all the coffee ganache on top.
  5. Cover with the last sheet of jaconde. Soak with the remaining coffee syrup and spread a thin layer of coffee buttercream before setting it in the chiller until ready to be coated.
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