There is nothing more elegant, sophisticated or brilliant than the Opera Cake.
Four thin layers of moist hazelnut cake with mocha and chocolate buttercream in between each layer.
To prove just how rich this cake is, each slice gets bedazzled with gold leaf.
When I owned my bakery I sold this cake in 3 different sizes.
As an entremet or a whole cake as shown here, individual slices and then bite sized petit fours
Simply by cutting this larger cake into smaller portions you can really change the serving aesthetic
Because Opera Cake is traditionally displayed open sided, could this be the original naked cake?
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Notes for Success:
This original recipe was created in 2017 and the main egg replacer we had at that time was by Follow Your Heart
Even I do not use those anymore since they changed the formula in late 2018
You will also see in the video that I had included EnerG Egg replacer in combination with the FYH
I have since updated this recipe to eliminate both of those egg replacers for the more readily available flax meal instead
Baking the entire batter in a half sheet pan will give you a very thin cake sheet
Which is how the Classic Opera Cake is made
For the Raspberry Sauce I made a simple compote of about 1 cup of fresh raspberries a splash of water to help them cook down with a tablespoon or two of sugar
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS CAKE!
Yield: serves 12-16 people
Opera Cake
Prep Time
1 hour
Cook Time
23 minutes
Total Time
1 hour 23 minutes
Ingredients
For the Cake:
- Hazelnut Flour 1½ cup (145g)
- All Purpose Flour ¾ cup (94g)
- Confectioner’s Sugar 1 cup (120g)
- Flax Meal 3 Tablespoons (24g) *see notes
- Warm Water 9 Tablespoons (135ml)
- Baking Powder 4 teaspoons (20g)
- Vegan Butter 6 Tablespoons (85g)
- Granulated Sugar 6 Tablespoons (85g)
- Vanilla Extract 1 Tablespoon (15ml)
for the icings
For the Ganache
- Semi Sweet Vegan Chocolate chopped finely ½ cup
- Plant Milk ½ cup (60ml)
Optional garnish
- Whole Hazelnuts as needed
- Gold Leaf
Instructions
- For the cake: Sift the flour, confectioner’s sugar, baking powder and hazelnut flour together, you will still add in the larger bits from the hazelnut flour that cannot get through the sieve
- Combine the flax meal with the warm water, whisk smooth then add the vanilla extract
- with an electric mixer cream the slightly softened vegan butter with the sugar on medium to high speed for about 3-5 minutes until fluffy
- Add the flax paste mixture and whip on high speed for another 30 seconds
- Add the sifted dry ingredients all at once and mix on medium to high speed to combine well.
- Spread the batter into a lightly greased and parchment lined half sheet pan (12″ x18″) this is going to be a very thin cake sheet that will later be cut into 4 equal layers
- Bake in a preheated 350°F oven for 12 minutes then turn the oven temperature down to 300°F for another *approximately 8 minutes. Be sure the edges are not getting to browned depending on your oven, it is best to gently press the center to test for doneness~ it should not be sticky or tacky
- Cool completely while you prepare your favorite buttercream according to the instructions on that blog post.
- First in a medium bowl combine the cocoa powder with the 6 Tablespoons of hot water & then mix the coffee granules with the 2 teaspoons of the other hot water in a smaller bowl ~ Allow both to cool
- Now add the cocoa powder mixture to the entire recipe of buttercream at the last stage of mixing for chocolate buttercream
- Now take out about 1/4 of the entire recipe into another bowl and add the coffee paste for Mocha Buttercream
- Cut the cooled cake sheet into 4 equal squares (as shown in the video) and assemble by layering with the chocolate and mocha buttercream
- Prepare the ganache by combining the semi sweet chocolate with the plant milk in a small sauce pot over low heat and whisk smooth stirring constantly
- Freeze the cake for at least 1 hour and then ice with ganache
- Trim the edges and garnish as you like
- I used a ganache rosette and a hazelnut with a sparkle of gold leaf
Notes
Keep refrigerated for up to 10 days in an airtight container.
It can stay at room temperature for up to a day as it is best served at room temperature.
You can freeze wrapped well for up to 2 months
