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Apr 24, 2006 01:04 AM

ISO BEST Opera Cake recipe!

  • c

Please help me with your best opera cake recipe. I don't care how fancy it is as long as it is worth every minute making it. thanks!

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  1. I keep checking your post. I'm hoping you get some action on this so I can find out what an Opera Cake is.

    1. Well, I went Googleing since no one was coming up with anything. I found what I'll bet is the real deal on the Splendid Table web site. This is seriously daunting. I think I would have to be in some Zen state to tackle this. Check it out. Good Luck

      2 Replies
      1. re: yayadave

        I've made the Opera cake from Dorie Greenspan's Paris Sweets twice. I know it has all those components but if you plan ahead it's really not so difficult. I've made the cake and coffee syrup a day or two ahead of time and the buttercream and ganache maybe the day or night before (just let it soften to be spreadable when assembling). It's beautiful with the seven layers and really delicious. I like the almonds in the cake to be ever so slightly coarse so there is some texture to those layers. I have some pieces saved in the freezer, thanks for the reminder that I should probably be eating them! Make this cake!


        1. re: xk!

          This looks like the real deal.

          The Opera at DALLOYAU is similar to the one at LENÔTRE in Paris. There is, I believe a recipe in Pastry and Desserts by Gaston Lenôtre, which is available in French or English.

      2. c
        craving sweets

        thanks for your reply guys! I WILL TACKLE THIS and PERFECT IT!! it's my brother's favorite cake. i'll let you know how it goes!

        3 Replies
        1. re: craving sweets

          Can't you just find a brother who likes chocolate chip cookies? It would be simpler.

          1. re: yayadave
            craving sweets

            tell me about it! he's not big on sweets and i love baking so he never eats my sweets but thats the only one he likes...

            1. re: craving sweets

              I'm glad your post generated a couple of recipes. I'm saving the one posted by junglekitte, too. I still say it looks like a project for a snowy week-end.

        2. here's a delicious spin on an opera cake for you:

          OPERA CAKE

          4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
          2 cups all purpose flour
          2 teaspoons baking soda
          1/2 teaspoon salt
          2 cups (packed) golden brown sugar
          1/2 cup (1 stick) unsalted butter, room temperature
          3 1/2 teaspoons vanilla extract
          4 large eggs
          1 cup sour cream
          1/2 cup crème de cacao
          1/2 cup freshly brewed coffee, lukewarm

          8 ounces imported milk chocolate, chopped
          1/2 cup sugar
          4 large egg yolks
          2 tablespoons water
          2 tablespoons light corn syrup
          3/4 cup (1 1/2 sticks) unsalted butter, room temperature

          Coffee Mousse
          1/2 cup half and half
          4 tablespoons sugar
          1 tablespoon instant espresso powder or coffee powder
          4 large egg yolks
          1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes
          1 cup chilled whipping cream
          1 teaspoon vanilla extract

          Chocolate Glaze
          1 1/2 cups sugar
          1 cup water
          1/2 cup unsweetened cocoa powder
          12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

          For cake:
          Preheat oven to 325F. Butter two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with parchment paper rounds. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. Remove from over water. Cool to lukewarm. Whisk flour, baking soda, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Gradually beat in lukewarm melted chocolate. Beat in dry ingredients in 3 additions alternately with sour cream in 2 additions, beginning and ending with dry ingredients. Gradually beat in crè?me de cacao and coffee. Divide batter evenly between prepared pans; smooth tops.
          Bake cakes until toothpick inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms; cool cakes completely on racks.

          For buttercream:
          Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Whisk sugar, egg yolks, 2 tablespoons water, and corn syrup in medium metal bowl to blend. Add 1/4 cup butter. Set bowl over saucepan of simmering water; whisk constantly until mixture reaches 170F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat until completely cool and thick, about 6 minutes. Gradually beat in 1/2 cup butter, about 1 tablespoon at a time, fully incorporating each addition and stopping occasionally to scrape down sides of bowl. Beat in lukewarm melted chocolate.

          For coffee mousse:
          Bring half and half, 2 tablespoons sugar, and espresso powder to simmer in small saucepan over medium-high heat. Whisk egg yolks and remaining 2 tablespoons sugar in medium bowl to blend. Gradually whisk hot half and half mixture into yolk mixture. Return mixture to saucepan and stir constantly over medium heat until thermometer registers 160F, about 2 minutes. Pour into large bowl. Add softened gelatin; stir until dissolved. Using electric mixer, beat until cool, about 10 minutes. Using clean dry beaters, beat cream and vanilla in medium bowl until stiff peaks form. Fold whipped cream into coffee mixture.
          Cut each cake layer horizontally in half. Place 1 cake layer in bottom of 9-inch-diameter springform pan. Cover with 3/4 cup buttercream. Place second cake layer atop buttercream; cover with mousse. Top with third cake layer. Refrigerate 1 hour to allow mousse to set. Spread 3/4 cup buttercream over third cake layer. Top with fourth cake layer (cake will rise above rim of pan). Cover and refrigerate at least 4 hours or overnight.

          For chocolate glaze:
          Stir sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat to high; bring to boil. Whisk in cocoa; remove from heat. Add chocolate; whisk until smooth. Let stand until cool but still pourable, about 2 hours.
          Run knife around pan sides to loosen cake. Release pan sides. Scrape excess mousse from sides of cake. Transfer cake on springform pan bottom to rack set over baking sheet. Pour glaze over cake, allowing glaze to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots). Refrigerate at least 2 hours to allow glaze to set. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 1 hour before serving.)

          Makes 12 servings.