Decadent Chocolate Raspberry Opera Cake
A French classic with a fruity twist! Layers of almond sponge, rich chocolate ganache, and tart raspberry buttercream. Elegant, indulgent, and surprisingly achievable for the home baker.
Why You'll Love This Recipe
- The tartness of the raspberries perfectly cuts through the richness of the dark chocolate.
- Multiple thin layers provide a sophisticated "melt-in-your-mouth" experience.
- Its clean, professional lines make it the ultimate centerpiece for special celebrations.
- This cake actually tastes better after the flavors meld in the fridge overnight.
- Learn the fundamentals of Joconde sponge and Ganache in one recipe.
1 hour 30 minutes
15 minutes
1 hour 45 minutes (plus chilling time)
Written by: Paul C.
Recipe Type: Desserts / French Pastry
Difficulty Level: Advanced
Cuisine: French
Yield: 12 Servings (Rectangular cake)
Dietary: Vegetarian
Ingredients
Joconde Sponge
Chocolate Ganache
Raspberry Buttercream
Raspberry Soaking Syrup
Instructions
Whisk eggs, almond flour, and powdered sugar for 5 minutes. Fold in flour and melted butter. Fold in whipped egg whites (meringue). Spread thinly on a baking sheet and bake at 400°F (200°C) for 8-10 minutes.
Heat cream until simmering, pour over chopped chocolate. Let sit for 2 minutes, then whisk until glossy.
Make a sugar syrup (240°F/115°C) and pour over whipped egg whites. Beat until cool, then gradually add butter and raspberry puree.
Cut sponge into 3 equal rectangles. Place first layer down, brush heavily with raspberry syrup, then spread a thin layer of ganache.
Place second sponge layer, brush with syrup, and spread the raspberry buttercream.
Place final sponge, brush with syrup, and add remaining ganache.
Pour a thin layer of melted chocolate glaze over the top.
Chill for 4 hours. Using a hot knife, trim the edges to reveal the perfect layers.
You Must Know
Temperature is everything! Your buttercream will curdle if the butter is too cold or the meringue is too hot. If it looks "broken," just keep whisking; it usually comes back together. Also, ensure the cake is thoroughly chilled before trimming the edges, or the layers will smear.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. For the best texture, remove from the fridge 20 minutes before serving so the buttercream can soften slightly. This cake also freezes well (without the final glaze) for up to 1 month.
Ingredient Substitutions
- Almond Flour: Can be replaced with hazelnut flour for a nuttier, deeper flavor.
- Raspberries: Strawberries or blackberries work just as well for a different fruit profile.
- Liqueur: Skip the liqueur and use extra raspberry juice if you prefer an alcohol-free version.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Serve with a few fresh raspberries and a sprig of mint on the side.
- Pairs elegantly with a glass of Champagne or a dessert wine like Sauternes.
- Add a small gold leaf garnish on top for that high-end "patisserie" look.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"I was terrified to try an Opera cake, but the raspberry twist made me do it. The instructions were so clear that I actually managed to get those sharp, professional layers! It was the star of my dinner party." — Sophie, Lyon.
Pro Tips
- The Hot Knife: To get perfectly clean sides, dip your knife in boiling water and wipe it dry between every single cut.
- Thin Layers: Don't be tempted to make thick layers of cream. The beauty of an Opera cake is the precision of many thin, equal layers.
- Concentrated Puree: Reduce your raspberry puree over low heat until it's thick to get a vibrant color without adding too much liquid to the buttercream.
Recipe Tips & Advice
This usually happens due to insufficient chilling. Ensure each component is the right consistency and the cake sets for at least 4 hours (ideally overnight) before trimming the edges with a hot knife.
Yes! The liqueur is optional for flavor depth. You can substitute it with equal parts raspberry juice or syrup for an alcohol-free version.
This happens when temperatures differ (e.g., cold butter in warm meringue). Keep whisking at medium speed; the friction will eventually bring it back to a smooth emulsion.
Recipe Summary
Yield: 12 slices
Total Time: 1h 45m active
Calories per serving: 450 kcal
This Chocolate Raspberry Opera Cake is a symphony of flavors and textures, combining rigorous French pastry structure with playful summer brightness. A true masterpiece for any baker's repertoire!