Chocolate Opera Cake

Visiting the opera isn’t for everyone: for some, classical music is too boring, and for others, they just can’t get used to the strict dress code – not to mention the cost of the ticket. Alternative? Chocolate Opera Cake! It offers an irresistible symphony of flavor in layers.

Chocolate Opera Cake

Ingredients for Chocolate Opera Cake:

3 eggs
75 g sugar
50 g flour
50 g ground almonds
100 g whipped cream
+ 200 g whipped cream
2 tbsp coffee beans
225 g soft butter
+ 25 g butter
200 g icing sugar
400 g dark chocolate
70 ml espresso
Baking paper
cling film
possibly chocolate rolls for sprinkling


Preheat the oven 400 °F . Line a baking tray with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, letting the sugar trickle in. Stir in the egg yolks one at a time. Sift the flour on top and fold in with the almonds. Spread on the baking tray to form a rectangle (approx. 29 x 36 cm). Bake in a hot oven for approx. 8 minutes. Turn out onto a clean kitchen towel and leave to cool.

For the white coffee cream, heat 100 g cream with coffee beans and simmer for about 1 minute. Then remove from the heat and leave to cool to room temperature. Cream 225 g soft butter with the whisks of a mixer for about 3 minutes. Sieve the icing sugar and stir in 2 portions. Pour the coffee bean cream through a sieve and stir in by the tablespoonful.

For the ganache, break the chocolate into pieces. Heat 200 g cream and 25 g butter. Remove from the heat. Add the chocolate and stir until melted. Leave the ganache to cool, stirring frequently.

Line a loaf tin (inside approx. 9 x 29 cm; approx. 1.9 l capacity) with foil. Cut the sponge into 4 strips (each approx. 9 x 29 cm). Place 1 strip as a base in the tin, drizzle the remaining sponges with espresso. Spread about 1⁄3 of the white cream on the sponge in the mould and chill for about 15 minutes. Spread approx. 1⁄4 ganache on top. Top with an espresso sponge. Repeat layers and chilling times twice more. Finish with ganache. Chill cake for about 3 hours.

Lift cake out of tin, remove foil. Straighten all around with a knife dipped in hot water. Decorate with chocolate balls as desired.

More Delicious Chocolate Cake Recipes


If you want to get delicious daily cake recipe suggestions. You can join our Facebook group called Easy Cake Recipes UK.

We would be very happy if you share your thoughts about our recipe with us using the comment field below.

Chocolate Opera Cake
Articles: 278

Leave a Reply

Your email address will not be published. Required fields are marked *