Description
The Black Sesame & Matcha Opera Cake is a sophisticated twist on the classic Opera Cake, which is traditionally composed of multiple layers of almond sponge, coffee buttercream, chocolate ganache, and soaked syrup. This version replaces the coffee flavor with two distinct and bold tastes: black sesame and matcha. The result is a stunning contrast of earthy and sweet notes with an almost savory undertone from the sesame. The Joconde sponge, the soft, almond-based cake that forms the layers, provides the perfect base for these rich, flavorful fillings.
Ingredients
Joconde Sponge:
- 6 large eggs
- 6 egg whites
- 1 cup (120g) almond flour
- 1 cup (120g) powdered sugar
- 1/3 cup (40g) all-purpose flour
- 2 tbsp melted butter
- 1/4 tsp salt
Black Sesame Buttercream:
- 1/2 cup black sesame paste (unsweetened)
- 1 cup unsalted butter (room temp)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Matcha Ganache:
- 200g white chocolate
- 100ml heavy cream
- 2 tsp high-quality matcha powder
Matcha Syrup:
- 1/2 cup water
- 2 tbsp sugar
- 1/2 tsp matcha powder
Instructions
1. Make Joconde Sponge
- Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
- Whisk eggs, almond flour, powdered sugar, and flour until pale and thick.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Fold whites into almond mixture gently.
- Stir in melted butter.
- Spread evenly and bake for 8–10 minutes until golden. Cool and trim into 3 equal layers.
2. Prepare Matcha Syrup
- Heat water and sugar until dissolved.
- Whisk in matcha powder. Cool and set aside.
3. Make Black Sesame Buttercream
- Beat butter until fluffy.
- Add sesame paste and powdered sugar gradually.
- Mix in vanilla. Adjust sweetness to taste.
4. Make Matcha Ganache
- Heat cream until just simmering.
- Pour over chopped white chocolate. Let sit 1 min, then stir until smooth.
- Whisk in matcha powder. Cool slightly before using.
5. Assemble the Cake
- Place first sponge layer, brush with matcha syrup.
- Spread black sesame buttercream evenly.
- Add second sponge, brush with syrup.
- Spread matcha ganache.
- Add final sponge, brush again.
- Optional: top with thin layer of chocolate glaze or matcha mirror glaze.
6. Chill & Trim
- Refrigerate for 4–6 hours or overnight.
- Trim edges for clean layers. Slice with a hot knife for best presentation.
Notes
For a striking presentation, dust the top with extra matcha powder or decorate with gold leaf. Pairing this cake with a cup of green tea or espresso enhances its rich, layered flavors
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking + Layering
- Cuisine: French-Japanese Fusion
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: ~390
- Sugar: ~28g
- Sodium: ~95mg
- Fat: ~24g
- Saturated Fat: ~12g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~34g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: High
Keywords: Matcha Opera Cake, Black Sesame Cake, Opera Cake Recipe, Matcha Cake, Black Sesame Dessert