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–+ servings
a slice of opera cake

7-Layer Vegan Opera Cake

By Rommel@Bakefree
This gluten free and vegan opera cake uses a joconde sponge as a base. A coffee whipped ganache is used instead of coffee buttercream to make it less greasy and low on sugar.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
5 from 2 votes
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Prep Time 3 hours
Cook Time 1 hour
Waiting Time 5 hours
Course Dessert
Cuisine French
Servings 16 portions/slices

Equipment

  • Digital scale
  • square cake mold 24x24x4.5 cm (9.5x9.5x1.9 in)
  • hand blender
  • Hand mixer
  • pastry brush
  • offset spatula
  • silicon spatula
  • square cake board optional

Ingredients
 
 

Joconde Sponge

Whipped Coffee Ganache

  • 200 g vegan white chocolate Pascha is preferred
  • 100 g double espresso or strong coffee
  • 250 g vegan whipping cream, cold Alpro or Silk Double Whip Cream is preferred

Whipped Chocolate Ganache

  • 250 g vegan whipping cream Alpro or Silk Double Whip Cream is preferred
  • 150 g dark chocolate 70-80 % gluten free
  • 200 g vegan whipping cream, cold Alpro or Silk Double Whip Cream is preferred

Coffee Syrup

  • 120 ml water
  • 20 g sugar
  • 20 g instant coffee powder

Chocolate Ganache

  • 180 g dark chocolate 70-80 % gluten free
  • 250 g vegan whipping cream Alpro or Silk Double Whip Cream is preferred

Chocolate Glaze

  • 130 g dark chocolate 70-80 % Guanaja is preferred
  • 250 g vegan whipping cream Alpro or Silk Double Whip Cream is preferred
  • 60 g glucose

Instructions
 

Whipped Coffee Ganache

  • In a mixing bowl, melt the white chocolate. Add the warm espresso and mix until well combined.
  • Add the cold whipping cream then mix well.
  • Cover with cling film, then set in the fridge for 2-3 hours.
  • Whip until stiff before use.

Whipped Chocolate Ganache

  • Quickly boil the whipping cream in a saucepan, then remove it from heat. Pour the hot cream onto the chocolate to melt. Mix well till shiny. 
  •  Add the cold whipping cream, then mix well. Cover with cling film, then set in the fridge for 2-3 hours.
  •  Whip until stiff before use.

Joconde Sponge

  • Preheat oven to 170°C (338°F). Prepare a flat baking tray lined with parchment paper.
  • Mix the oat milk and lemon juice, then set aside to thicken.
  • Combine and sieve all dry ingredients.
  • Make the vegan meringue recipe. Adjust the quantity based on what you need.
  • Pour the liquid (oat milk and lemon mixture) to the dry ingredients. Add the melted butter, then mix well until a smooth batter forms.
  • Gently fold the meringue into the joconde batter in two parts.
  • Spread the batter (1/2 cm/ 0.2 in thick) onto the baking tray, then bake for 14 to 16 minutes or until lightly golden. Let the sponge cool down before cutting.

Coffee Syrup

  • In a saucepan, boil water and sugar. Remove from heat, then mix in the coffee powder. Set aside.

Chocolate Ganache

  • Heat the whipping cream in a saucepan until it starts to boil. Remove from heat.
  • Pour over the chocolate, then mix using a hand blender until smooth and shiny. Cover and keep in a warm place.

Cake assembly

  • Cut three joconde sponge sheets into 24x24 cm (9.5x9.5 in) same size as the square metal mold. If using other mold sizes, cut the sponge sheets according to their shapes.
  • Place one sponge sheet at the bottom of the mold and brush generously with the coffee syrup (1st layer).
  • Spread the chocolate ganache evenly over the sponge (2nd layer). Place the second sponge layer moistened with coffee syrup (3rd layer), then spread half of the whipped coffee ganache over it (4th layer). Place the third sponge layer moistened with coffee syrup (5th layer), then spread the remaining whipped coffee ganache over it (6th layer).
  • Spread the whipped chocolate ganache to finish off the 7th layer. Level the top layer using an offset spatula, then remove excess ganache on the sides.
  • Freeze for at least 2-3 hours.

Chocolate Glaze and Glazing

  • In a saucepan, boil the whipping cream and glucose. Remove from heat. Pour the hot cream over the dark chocolate.
  • Mix with the hand blender to remove air bubbles and smoothen the glaze. Rewarm the glaze to about 40°C (105°F) before use.
  • Place the frozen opera cake on a wire rack. Cover the top with a thin layer of warm dark chocolate glaze, then remove the metal cake mold.
  • You may freeze it for 30 minutes to set the glaze before cutting.

Video

Notes

  • During assembly, freeze the cake for 10 minutes before adding the next layers. Chilling allows the layers to set properly.
  • Add decorations like gold leaf or shaped chocolate decorations.
  • The recipe is long but take your time. Watch the video first and you will finish assembling the cake quickly. It's easier to follow the video than just reading the whole recipe.
Keyword vegan opera cake
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