Opéra cake

The Opéra is a rectangular layered cake built from thin sheets of joconde sponge soaked in coffee syrup, coffee buttercream and chocolate ganache, finished with a glossy chocolate glaze. Its popularization is credited to the Parisian house Dalloyau in the mid-1950s, with the creation linked to Cyriaque Gavillon. The name recalls the stacked tiers of the Opéra Garnier in Paris.