The Opera cake itself is claimed by two Parisian competitors of the 20th century. The first coffee house, Cafe de Procope, opened 19 years later, and brought coffee to the literati. Among his possessions were the “magical beverage” of coffee.

Paris was introduced to coffee in 1669 by the Ottoman ambassador to Louis’ court, Hossohbet Nuktedan Suleyman Aga. Spanish conquistadors introduced chocolate to the French court in 1615 at the wedding of Louis XIV and Anna of Austria, and became a popular delicacy at Versailles. Chocolate and coffee, the key ingredients to the origin Opera cake, were brought to France in the 17th century. The 16th century saw the introduction of the trifle to the English dining room. Layered cakes, made from honey, liquors and nutty flavours, were a key part of ancient middle eastern baking. There are many stories about the origin of the Opera cake, but it’s name brings to mind 19th century elegance and its delicate layers perfectly proportioned and slickly stacked, brim with as much beauty as a classic opera.

My variation on the Classic Opera Cake – a layered cake of Joconde sponge, cherry and brandy syrup, strawberry crème au beurre, dark chocolate ganache, topped with tempered dark chocolate slice, chocolate swirls and strawberries.

Le opera cake