This Opera Cake is a classic French dessert made with layers of delicate almond sponge cake, coffee syrup, coffee buttercream, chocolate ganache, and a smooth chocolate glaze. Every bite combines rich chocolate and bold coffee flavors with the soft, nutty Joconde sponge.
Although an Opera Cake looks like an ambitious pastry-shop dessert, each individual component is fairly straightforward to make. The key is to prepare the components in stages and allow enough time for the cake to chill between layers.
The finished cake is elegant enough for birthdays, holidays, dinner parties, or any special occasion where you want to make an impressive dessert from scratch.
And while it does take some time, the work can easily be divided over two days. Prepare the sponge, syrup, ganache, and buttercream on the first day, then assemble, glaze, and decorate the cake the following day.
Why You’ll Love This Opera Cake
- Classic French dessert – a beautiful homemade version of the traditional Opera Cake.
- Rich chocolate and coffee flavor – the combination is what makes this cake so special.
- Beautiful layers – almond sponge, coffee buttercream, chocolate ganache, and chocolate glaze create an impressive finish.
- Perfect for special occasions – ideal for birthdays, holidays, dinner parties, and celebrations.
- Can be made ahead – the cake actually benefits from resting and chilling.
- Each component can be prepared separately – making the whole process much more manageable.
- Elegant but homemade – you don’t need professional pastry equipment to create a beautiful Opera Cake.
What Is Opera Cake?
Opera Cake is a classic French layered dessert traditionally made with Joconde sponge cake, coffee syrup, coffee buttercream, chocolate ganache, and chocolate glaze.
The thin almond sponge layers are soaked with coffee syrup and layered with coffee buttercream and chocolate ganache. The entire cake is finished with a smooth layer of chocolate glaze.
The combination of almonds, coffee, and chocolate gives Opera Cake its distinctive flavor and makes it much more than an ordinary chocolate cake.
What Is Joconde Sponge?
Joconde sponge is a thin French almond sponge cake traditionally used in Opera Cake.
Unlike a regular sponge cake, Joconde is made with ground almonds, powdered sugar, whole eggs, flour, and whipped egg whites, giving it a delicate texture and subtle almond flavor. Your recipe also incorporates melted butter for additional richness.
Because the sponge is baked in thin sheets, it is perfect for creating the multiple layers needed for an Opera Cake.
The Layers of an Opera Cake
One of the easiest ways to understand this dessert is to think of it as several components working together:
1. Joconde Sponge
The thin almond sponge forms the structure of the cake.
2. Coffee Syrup
The sponge is brushed with coffee syrup, which keeps it moist and adds a stronger coffee flavor.
3. Chocolate Croustillant
A thin layer of melted chocolate combined with Pailleté Feuilletine adds a delicate crisp texture.
4. Coffee Buttercream
The coffee buttercream provides a creamy, rich layer with an intense coffee flavor.
5. Chocolate Ganache
The ganache adds another layer of chocolate richness and balances the coffee buttercream.
6. Chocolate Glaze
Finally, the cake is covered with a smooth chocolate glaze for the characteristic polished finish.
Ingredients You’ll Need
For the Joconde Almond Sponge
- Almond flour – gives the sponge its characteristic nutty flavor and delicate texture.
- Powdered sugar – adds sweetness and helps create the tender sponge.
- Eggs – provide structure and help create a light batter.
- Flour – gives the sponge enough structure to hold the layers.
- Egg whites – whipped separately to add lightness.
- Sugar – stabilizes and sweetens the meringue.
- Butter – adds richness and tenderness.
- Salt – balances the sweetness.
For the Coffee Syrup
- Water
- Sugar
- Instant coffee
The coffee syrup is essential because it adds moisture and reinforces the coffee flavor throughout the cake.
For the Chocolate Croustillant
- Semisweet chocolate
- Pailleté Feuilletine
This layer gives the cake a lovely contrast between the soft sponge and creamy fillings and a delicate crisp texture.
For the Chocolate Ganache
- Semisweet chocolate
- Whipping cream
The ganache adds a rich, smooth chocolate layer between the coffee buttercream and almond sponge.
For the Coffee Buttercream
- Egg yolks
- Sugar
- Water
- Instant coffee
- Unsalted butter
This is a French-style buttercream made by gradually incorporating a hot sugar syrup into whipped egg yolks before adding softened butter.
For the Chocolate Glaze
- Semisweet chocolate
- Canola oil
The oil helps create a smooth, glossy glaze that is easy to spread over the chilled cake.
How to make Opera Cake
This recipe is time consuming, no doubt about that, but each step is quite easy to prepare and the work can easily be divided over 2 days. The final result is rewarding and satisfying. Don’t be intimidated by the volume of work or ingredients, I encourage you to try this recipe as will be a crowd pleaser.
First, you have to prepare the joconde, the almond sponge cake. For this mix the almond flour with powdered sugar and the whole 5 eggs and mix until the mixture is creamy and fluffy. Incorporate the flour. Fold in the whipped whites and add the melted butter. Divide the batter evenly into the prepared pans and bake for about 8-10 minutes. Once cooled use an 8-inch (20cm) square ring to cut the sponge cakes into three.
For the chocolate croustillant, melt the chocolate over bain-marie. Add Pailleté feuilletine and stir to combine. Spread the croustillant on top of one square sponge cake. Refrigerate to set.
Now you can prepare the coffee syrup and chocolate ganache to have them ready for assembling.
For the coffee buttercream, mix egg yolks in a heatproof bowl until creamy and light yellow colored. In a small saucepan combine sugar with water and instant coffee and place on medium heat. Using a candy thermometer measure the syrup temperature. When it reaches 240 F (115C) pour it gradually over the creamy egg yolks, while mixing continuously. Continue mixing until the mixture is cooled. Gradually add softened butter, mix on low until butter is incorporated, and then mix on high speed until smooth and fluffy.
How to assemble the cake
Take the croustillant coated sponge cake layer from the fridge, and flip on a serving plate with chocolate croustillant facing down. Brush the sponge cake layer with coffee syrup. Spread half of the coffee buttercream. Add another layer of sponge cake, soak well with coffee syrup. Spread the cooled chocolate ganache. Add the last layer of sponge cake and brush well with coffee syrup. Spread the other half of the buttercream on top and even the surface using an offset spatula or cake scraper. Cover and refrigerate the cake for at least 2 hours or even overnight.
Prepare the chocolate glaze and pour it immediately over the chilled cake to create a smooth surface. Refrigerate for about 1 hour to set.
Using a hot knife cut the edges of the cake and cut the cake into 8 or 10 rectangular pieces. Using the leftover chocolate glaze write “Opera” on each and decorate with gold leaf.
Each bite of opera cake reveals the different layers and tastes, making it a truly unique and sophisticated treat. Hope you will give this amazing cake a try. Tag me on Instagram if you do and enjoy it as much as we did.
Tips for Making Opera Cake
Plan ahead
Don’t try to make everything at the last minute.
The recipe contains several components, and the assembled cake needs at least 2 hours of refrigeration, while overnight chilling also works well.
I recommend dividing the work over two days.
Make the sponge in thin, even layers
Spread the Joconde batter evenly between the two baking pans.
Because the sponge is only baked for about 8–10 minutes, keep a close eye on it so it doesn’t become dry.
Don’t skip the coffee syrup
The syrup isn’t just for flavor. It also keeps the thin almond sponge moist.
Brush each sponge layer evenly rather than soaking it excessively.
Let the ganache cool before assembling
The ganache should be smooth but sufficiently cooled before spreading it over the cake.
If it’s too warm, it can soften the buttercream and make the layers difficult to keep neat.
Use a thermometer for the coffee buttercream
This is one component where a candy thermometer is particularly useful.
The sugar syrup should reach 240°F (115°C) before it is gradually added to the egg yolks.
Chill between stages
The chilling time isn’t wasted time—it makes the cake much easier to handle.
A well-chilled cake gives you cleaner layers and makes the final glaze easier to apply.
Use a hot knife for clean edges
After the cake has completely chilled, trim the edges with a warm knife for clean, sharp layers.
Wipe the knife dry after warming it and repeat between cuts.
Pour the glaze over a very cold cake
The final chocolate glaze should be poured over the well-chilled cake immediately after preparing it. This helps create a smooth, even surface.
Can I Make Opera Cake Ahead of Time?
Yes—and I highly recommend it.
Opera Cake is actually an excellent make-ahead dessert because the layers need time to chill and set.
You can prepare the components over two days, assemble the cake, and refrigerate it overnight.
The longer resting time also allows the coffee, chocolate, and almond flavors to come together.
Can I Make Opera Cake Without Pailleté Feuilletine?
Yes, although the croustillant won’t have exactly the same texture.
Pailleté Feuilletine gives the chocolate layer its characteristic delicate crunch. If you can’t find it, you can leave the croustillant out rather than replacing it with a large amount of another ingredient.
Can I Use Instant Espresso Instead of Instant Coffee?
Yes. Espresso powder or instant espresso can be used in the coffee components.
It will give the cake a stronger coffee flavor, which works especially well with the chocolate.
Use it according to the strength of the product you’re using, since different brands vary considerably.
Can I Freeze Opera Cake?
Yes, but freeze it before decorating if possible.
Wrap the chilled cake very well and freeze it without the final decorative writing or gold leaf. Thaw it slowly in the refrigerator before serving.
How Should I Store Opera Cake?
Keep the finished cake refrigerated.
Because it contains buttercream, ganache, and egg-based components, it should remain chilled until shortly before serving.
For the cleanest slices, take it out of the refrigerator briefly before cutting rather than allowing it to sit at room temperature for a long time.
Frequently Asked Questions
How many layers does an Opera Cake have?
The exact number can vary, but a traditional Opera Cake consists of several thin layers of Joconde sponge, coffee buttercream, chocolate croustillant and chocolate ganache, finished with chocolate glaze. This recipe creates three sponge layers with the fillings layered between them.
Why is my Opera Cake difficult to cut?
Make sure the cake is thoroughly chilled before cutting. Use a sharp knife warmed under hot water, then wipe it completely dry before making each cut.
More Chocolate & Coffee Desserts
If you love the combination of coffee and creamy layers, try my Tiramisu Cake, a celebration cake inspired by the classic Italian dessert.
For a lighter take on the same flavor combination, try my Tiramisu Cake Roll, with coffee-soaked cake and creamy mascarpone filling.
If you’re looking for another elegant French-inspired chocolate dessert, try my Chocolate Macarons with a rich chocolate ganache filling.
Try my Coffee Walnut Mousse Cake, featuring layers of coffee mousse, crunchy walnuts, and a tender cake base for an elegant dessert full of rich flavor.
Check our full collection of Chocolate Desserts for more chocolaty treats.
If you like coffee in desserts, you may also love this collection of 15 Delicious Coffee Desserts.
For more French desserts, check our collection of 35 French Desserts.
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Fraisier
Raspberry Mille Feuille (Napoleon)
Strawberry Chocolate Mirror Cake
Video
Opera Cake – French Chocolate Coffee Cake Recipe
Ingredients
Joconde (Almond Sponge Cake)
- 5 eggs , room temperature
- 5 oz (140g) ground almonds (almond flour)
- 5 oz (140g) powdered sugar
- 1/4 cup (30g) flour
- 2 tbsp (30g) butter , melted
- 5 egg whites
- 2 tbsp (30g) sugar
- 1/4 tsp (1g) salt
Coffee Syrup
- 2/3 cup (160ml) water
- 1/2 cup (100g) sugar
- 3 tsp (6g) instant coffee
Chocolate Croustillant
- 2.5 oz (70g) semisweet chocolate
- 2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
- 5.5 oz (160g) semisweet chocolate
- 2/3 cup (160g) whipping cream
Coffee Butercream
- 5 egg yolks , room temperature
- 3/4 cup (150g) sugar
- 3 tbsp (45ml) water
- 2 tsp (4g) instant coffee
- 1 ¼ cup (280g) butter , softened
Chocolate Glaze
- 7 oz (200g) semisweet chocolate
- 2 tbsp (30ml) canola oil
Instructions
Prepare joconde (almond sponge cake).
- Preheat oven to 400F (200C). Grease and line with parchment paper two 9×13 inch (23x33cm) baking pan.
- Sift the almond flour and powdered sugar into a large bowl.
- Add the whole 5 eggs and mix until the mixture is creamy and fluffy.
- Incorporate flour.
- In another bowl whip the egg whites and salt until foamy. Gradually add sugar and continue mixing until stiff peaks form.
- Fold the whipped whites into the almond mixture.
- Add melted butter.
- Divide batter evenly into prepared pans.
- Bake for 8-10 minutes until slightly golden.
- Cool completely.
- When completely cooled use an 8-inch (20cm) square ring to cut the sponge cakes into three.
Prepare coffee syrup.
- Place the water, sugar and coffee into a small saucepan and bring to a boil over medium heat.
- Set aside to cool completely.
Prepare chocolate croustillant.
- Melt the chocolate over bain-marie.
- Add Pailleté feuilletine and stir to combine.
- Spread the croustillant on top of one square sponge cake. Refrigerate to set.
Prepare chocolate ganache.
- Place the chocolate into a bowl. Heat cream in a small saucepan until it starts to boil. Pour over the chocolate.
- Let sit for 1 minute. Stir until completely melted.
- Set aside to cool, at room temperature.
Prepare coffee buttercream.
- Mix egg yolks in a heatproof bowl until creamy and light yellow colored.
- In a small saucepan combine sugar with water and instant coffee and place on medium heat.
- Using a candy thermometer measure syrup temperature. When it reaches 240 F (115C) pour it gradually over the creamy egg yolks, while mixing continuously.
- Continue mixing until the mixture is cooled.
- Gradually add softened butter, mix on low until butter is incorporated and then mix on high speed until smooth and fluffy.
Cake assembly.
- Take the croustillant coated sponge cake layer from the fridge, flip on a serving plate with chocolate croustillant facing down.
- Brush the sponge cake layer with coffee syrup.
- Spread half of coffee buttercream.
- Add another layer of sponge cake, soak well with coffee syrup.
- Spread the cooled chocolate ganache.
- Add the last layer of sponge cake and brush well with coffee syrup.
- Spread the other half of buttercream on top and even the surface using an offset spatula or cake scraper. Cover and refrigerate the cake for at least 2 hours or even overnight.
Prepare chocolate glaze.
- Before preparing the glaze place the chilled cake over a rack placed on a baking sheet lined with parchment paper. Melt the chocolate over bain-marie. Add oil and stir to combine.
- Pour the glaze immediately over the chilled cake to create a smooth surface.
- Refrigerate for about 1 hour to set.
- Using a hot knife cut the edges of the cake and cut the cake in 8 or 10 rectangular pieces.
- Using the leftover chocolate glaze write “Opera” on each and decorate with gold leaf.
- Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
How can this recipe be adapted to a round pan?
Hi Katherine.
You can use an 8 inch pan with same quantities.
That cake love so good because you put so much care into putting it together. And it looks so good. Keep up with your great talent, in baking.
Hi Ella
Kindly help me as i do not have thermometer and i don’t know how i can measure it without using it
Can i replace the canola oil with another kind of oil
Thank you
Hello Heba.
If you don' t have a thermometer than let it boil for 5 minutes, and the canola oil can be substituted whit any other oil ,preferably flavourless
Thank you for your recipe, It is amazing.
Please can you tell me what is paillete feuilletine?
I’ve never heard about It and I am not sure I can find it.
Hi Cristina.
Paillette Feuilletine is a crunchy crepe but you can leave it out if is not available in your area..use only chocolate instead.
Hello, my ganache is too liquid why? I put 160g de chocolat and 160g of whipping cream!
Hi Dorothee.
Make sure to let the chocolate cool first before adding the whipped cream.
Hi
from upload this recipe i was continueouslly watch it
i have two questions first can substitute semisweet by dark chocolate
second can i use nescoffee i can not get instant coffee around
tnx for ur passionate work.
Hello Kimo.
The answer is yes for both questions.
Hello! I wanted to ask for the paiellete thing i cant find it anywhere, can i use choose ganache by itself?
Hi Lilly.
You can leave the Paillette Feuilletine out.
hi Ella
Merry Christmas and Happy New Year 2018 🙂 for you and your family.
kindly note that I tried this recipe it taste so good but I have two questions first one
piece size was small not similar to your photo in height and size I do not know the reason while I am using same measurements and amounts.
the other question regarding chocolate glaze after spreading it on cake I refrigerate it for one hour but when I tried to cut it the glaze layer was tough and cracked and broken.
thanks in advance for you assist
Hi Heba.
I wish you a Happy New Year, too.
About the first question, i am sorry but i don't know what might have happened.
For the second question make sure you use a hot knife when cutting the cake ; you can also leave the cake at room temperature for about 10 minutes before cutting.
Hi Ella,
I am so inspired to make this opera cake.
Please advise how to make it a 3 layer 8″ round cake…Looking forward to your response. Thank you very much
Regards,
Stella
Hello Stella.
I suggest to bake 3 layer in the 8 inch pan.
Two questions, 1. in the recipe you seemed to have skipped the section on how to make the chocolate ganache. 2. You say to use the extra glaze to write Opera on the cakes, but you give no quantity of how much to use as glaze and how much to leave for writing?
Hi Gregory.
1. The chocolate ganache is in step 4.
2. Use the glaze until the cake is covered and use what's left for writing.
Hi Ella, in your recipe it only states 5 egg whites. but in the video, u added 5 full eggs to the almond flour & powdered sugar mix on top of the egg white that you whipped to a merengue.
so does that mean its 5 eggs + 5 egg whites?
just needed clarification
Hi Natalia.
Yes, it is 5 eggs +5 egg whites.
Hi Ella,
Can I substitute the Paillette Feuilletine with Kellogg’s Corn flakes? Thanks in advance.
Helo Hyde.
Yes, with Kellogg's Corn flakes should be ok.
I made this for an event at work and it was a winner. A bit time-consuming but each step was doable and it was so, so good. I really appreciated the metric measurements.
It worked well to adjust quantities to make a 10″ cake.
Would definitely recommend!
Hi Ella, thank you for sharing your recipe. I have the following questions:
1) what type of flour do you use?
2) what type of sugar do you use? is fine sugar ok?
3) what brand of instant coffee do you use?
4) do you use dairy or non-dairy whipping cream?
5) do you use salted or unsalted butter?
Thank you for your time.
Hi Aubrey.
1. All- purpose type of flour
2. Fine sugar is ok
3. The one you like best
4. Dairy whipping cream
5. Unsalted butter.
Happy cooking.!
The recipe is great! When I slice the cake, the chocolate croustillant breaks into pieces. Any tips, should I add more chocolate?
Also, how should I transfer this 8 x 8 inch cake onto a cake board? Again, it’s hard as the chocolate croustillant keeps falling apart.
hello , the cake seems wonderful i appreciate your work very much but i’m facing one big problem my family members are not so accepting towards eating something with raw yolks can i possibly replace the raw yolk with something else ..thanks you very much ????
Hello! I wanted to ask if I can possibly replace raw yolks with something else ?
Hello Tasnim.
They are not used raw …yolks get cooked.
aren’t the yolks in the coffe buttercream raw? would they get cooked from the syrub temperature alone or by getting mixed?? sorry I’m a total rookie so I really know nothing about these things hope you reply and thank you very much for answering..
Hi Tasmin.
Yes, the yolks will be cooked from the syrup temperature.
Hi Ella can i bake the cake layers one by one in the oven?
I only have one cake pan 🙁
Hi Melvin.
Sure you can.
Hi Ella, Congratulations on a wonderfully produced video, so far it the best one I have seen for this recipe hands down! I have one question regarding the “Semi-sweet chocolate” I noticed that you seemed to use couveture pieces in your video. I am wondering do you think that semi-sweet chocolate chips will give a similar result to using couveture? Also I am a bit concerned about the oil to chocolate ratio in the glaze, I want to have that silky smooth finish on the cake top but would also like to have it cut like a soft ganasch like in yor video.
Hi Eamonn.
it is ok to use semi- sweet chocolate chips , follow the recipe and the result will be good.
Hi Ella, can I use cooking chocolate instead of semisweet chocolate ?
Hi Hasitha.
Jes, you can.
Hi Ella, love the detailed video. Perfect for novice bakers like myself 🙂
Is it possible to substitute the 30g of regular flour for the Joconde with 30g of Almond flour making a total of 170g Almond flour?
My brother is celiac so would be nice to make this gluten free (I’d substitute the Feuilletine also)
Helo Pierre.
Yes, you can use more almonds flour.
Hello. I know coffee is a big part in this recipe but my aunt requested a cake like this but doesn’t like coffee. Is there anything I can substitute for flavor in the butter cream and syrup?
Thank you!
Hello Brittany.
If you don't use the coffee it will not have the same taste.
Coffee can be replace with strawberry emulsion usually or any other berry. The flavors are still great with the berries.
Can I bake the cake over a weekend and freeze it for several days to preserve freshness prior to serving it a week later?
yes.. it keeps very well in the freezer
Wonderful video and wonderful cake. I cant wait to try another one of you recipes!
Hi Ella,
Just wanted to say what a clear video and amazing cake this is! I will be making it for the second time this weekend. Have a great day!
Hi
I am going to try this recipe next week
Do you use bleached or raw almond flour?
Thank you for the detailed video!
Can espresso be used as an alternative to instant coffee?
The recipe is so well written. I could follow it so well.bakes my first opera cake , the only difference being the bottom most layer was just plain melee chocolate. Rest everything as per rrecipe. Turned out awesome. thanks a ton. Amrita.
Hello Ella
I’m about to give this fantastic recipe a go and really looking forward to it, I just wondered what’s the best way to split the recipe to make it over 2 days instead of all in one go?
Rheena
Hi Ella, I tried your recipe and my opera cake turned out awesome. I posted it on my blog, if you want take look
Here is the link on my post https://atthehob.blogspot.com/2018/01/opera-cake.html
Thank you again for sharing
Annalisa
Made this a few weeks ago with my father. The only issue we had was that even chilled overnight the buttercream top layer quickly liquefied and started to slough off when we put the glaze on. Hindsight we should have used some kind of form/mold to keep it together at the end. We weren’t too worried about presentation though and these were still amazing.
I love this video! Hoping to make this for christmas family gathering, how can I adjust the recipe into a 10″ square instead? Please advice!
hi, I was making the and I got to the last step. pouring the glaze over the chilled cake. I did so and the chocolate ran off the sides and did not stay onto the cake. it seemed like it separated? I followed the instructions to a T and yet this happened. any tips or advice will be much appreciated
I am glad you tried the recipe.. hope you enjoyes it even though the glaze made you problems. What type of chocolate did u use.. hope u used semisweet chocolate (55-70% cocoa).. not the milk one.. every time try to use good quality chocolate so you can have the best results .. also.. is it possible that you melted to a higher temperature and got too runny? Every time you melt chocolate over bain marie .. don't hurry.. let it melt slowly over low heat (especially when you melt white chocolate which is more sensitive to heat)
The almond flour in the video looks like almond meal as I can see bits of almond skin. Is this almond flour or almond meal ?
almond flour is same with almond meal.. you can ground your almonds with or without skin.. use the one you have on hand
Hi, just to be clear, I can make this a day ahead and store in the fridge? How about 2 days ahead? Thank you!
how many hours need the ganache cool compeletly?
How long does ganache take cool compeletly?
Hi, wonderful recipe. I noticed the almond cake made 2 pans, but the chocolate croustillant was only enough for one square. Am I making 3 times the portion for all 3 squares?
Just found this recipe and made it within a day but was up early and took a fair amount of time. Possible but if you need over 2 days is good as well. Very easy to follow so thank you for the well organised recipe! Haven’t tried it yet but each component was tasty great. I made my own feuilletine as well which is very easy and fast, using eggs butter flour and sugar (for anyone that can’t find it in shops)
Thanks again!!!!
I made the joconde but the bottom of it came out rubbery and the entire cake tasted very eggy, is there a way I can fix this?
can I use the same recipe for a 8′ round pan??, if it is possible
should I bake it in the same temperature while dividing the batter into 3 equal amounts??
and can I coffee flavored whipped cream instead of buttercream??
really looking forward to make this cake!!
Pleas answer
My chocolate ganache is too runny and too liquid
What’s my wrong?
Hi is this the traditional recipe or has it been modified.
Hello, first of all this recipe and this cake looks wonderful.
I would like some advice, do you know wich element i can make in advance ? I think that making it all the same day would be too stressfull for myself
Thx in advance for the response
Hi,
My chocolate croustillant layer was delicious but a hard to cut. Needed a sharp knife to cut into it. Any idea why that could have happened? I used a dark compound chocolate.
Thank you
I made this two times. Every time came out wonderful. Thanks for the recipe and video.
what can i replace Paillette Feuilletine with ? something easy to find maybe ?
OMG!! I watch a ton of baking shows, and have desperately wanted to make this for so long….I finally did a “trial run” to see if it was as good as it looked, so I could impress for Thanksgiving…..It is NOT as good as it looks…IT IS 100 TIMES BETTER!! Thank you so much for sharing this recipe!! Cannot wait until Thanksgiving!!!
I made the cake and it was really good! I was a bit sweet for my taste so I’ll probably try reduce the sugar next time. Also, after serving, I realized the layers didn’t really stay together. Can you tell me why? Should I not serve it right out of the fridge?
Yes.. you should let the cake for about 15 mins at room temperature before serving.
Wonderfull cake
One question: the square ring, where can I get those?
Thank you very much! Amazing video!!
Hello,
I would like to make in stages over a few days. Any suggestions on what holds up ok? I plan to assemble the day before to allow time for chilling and setting.
Thank you ????
yes
Hi what size eggs do you use?
I usually use medium eggs
Hlo ! I have done everything and reached to the last step but I ran out of vegetable oil and canola oil is not available where I live can I use butter instead?
Thx u btw <3
Sorry for the late answer.. yes.. melted butter should have worked too.. hope you tried it out.
Hello, I would like to thank you for this wonderful recipe. The video is clearly explained and the result of the cake was amazing! Thank you
I am so glad to hear that Stephanie 🙂 Opera Cake is one of the best desserts ever
This cake was delicious and looks very professional. While there are a number of steps, each one is not too difficult thanks to the wonderful instructions and video. The best time to cut it (with a hot knife) is 10 minutes out of the refrigerator, but the best time to eat it is about an hour later. You want to give the buttercream time to soften and bring out all of the delicious flavors, so plan accordingly. I can’t wait to try another cake from this site.
Nancy. I am really glad you enjoyed the cake. It is one of the best indeed. Hope you will try some other recipes too :)Enjoy!
Also, this cake freezes beautifully before adding the glaze. Freeze it uncovered until the buttercream is hard, then wrap it well with plastic wrap and then foil. I froze it for 3 weeks and it was still perfect. Move it to the refrigerator the night before you want to serve it, then unwrap it and continue with the glazing instructions.
Hello! I’m planning to make this week for a birthday party, we’ll be 15 people. What size do you think the layers should be? (Having converted the ingredients x15 people)
Thanks
I would double the recipe and make a 8*16 inch (20x40cm) cake .. or 2 separate 8 inch (20cm) cakes
Hi Ella,
I love this recipe but I noticed if you select to increase the recipe 2x or 3x the grams do not increase. Just FYI, maybe the program just needs to be fixed.
Thank you
Yes.. we will have to work on this. Hope you will try it out.
I made it. It doesn’t look as nice as Ella’s but it is still presentable. I used cereal instead of Paillette Feuilletine, and next time I’ll completely skip that part. Also, ganache is harder than the coffee cream layer, so I think I’ll add more cream next time to keep the consistency of the cake. But those are minor things. Overall, tasty but way too sweat for me. I did cut some sugar, next time I’ll cut more. I’ll not use any sugar in coffee syrup- just plain very strong coffee, and hopefully that would reduce sweetness, and balance it more. The joconde and coffee cream are awesome and I’ll use them in various other recipes.
Amazing Recipe
This was amazing! I found your video on YouTube first, and was so happy to find such a great recipe. Your notes were thorough, helpful, and I was never guessing. So many people say Opera Cake is a difficult cake – but your recipe made it SO EASY! Your video was lovely as well – very beautiful and relaxing to watch.
I nearly skipped the base as I couldn’t find any feuilletine near me, but I found another lovely recipe and made it from scratch! The chocolate croustillant was my partner’s favourite part of the cake, so I’m glad I didn’t skip it.
Thank you for such an amazing recipe!
Thank you so much for your kind words! I’m thrilled that you found the recipe and video helpful, and that the Opera Cake turned out great for you. It’s wonderful to hear that the chocolate croustillant was a hit—such a delicious touch! Thank you for sharing your experience, and I hope you enjoy making more cakes from my channel.