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Maple Pecan Opera Cake Recipe

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★★★★★

4.4 from 150 reviews

This irresistible Maple Pecan Opera Cake is a luxurious layered dessert perfect for holiday celebrations. Featuring delicate pecan sponge layers soaked with rich maple buttercream and topped with smooth dark chocolate ganache, this cake combines nutty flavors and sweet maple syrup in every bite. Garnished with toasted pecans and chocolate curls, it’s an elegant and festive treat sure to impress.

Ingredients

Scale

For the Pecan Sponge Layers

  • 1 cup (120g) pecan flour
  • 1/2 cup (60g) all-purpose flour
  • 6 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • Pinch of salt

For the Maple Buttercream

  • 1 cup (230g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1/2 cup (120ml) pure maple syrup
  • 1 tsp vanilla extract

For the Chocolate Maple Ganache

  • 8 oz (227g) dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tsp maple syrup

For Garnish (optional)

  • Chopped toasted pecans
  • Drizzle of maple syrup
  • Chocolate curls or shavings

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line three 8-inch square cake pans with parchment paper and lightly grease them to ensure easy removal of the cake layers.
  2. Mix dry ingredients: In a large bowl, whisk together the pecan flour, all-purpose flour, and a pinch of salt until well combined.
  3. Prepare egg yolk mixture: In a separate bowl, beat the egg yolks and granulated sugar until pale and fluffy, about 3-4 minutes. Gradually fold in the dry ingredient mixture and melted butter until combined, being careful not to overmix.
  4. Beat egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful to keep the mixture light and airy.
  5. Bake the sponge layers: Divide the batter evenly among the prepared pans. Bake for 10-12 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the layers to cool completely on wire racks.
  6. Make the maple buttercream: Beat the softened butter until creamy. Gradually add the sifted powdered sugar and beat until light and fluffy. Slowly drizzle in the maple syrup and vanilla extract, mixing until smooth and well incorporated.
  7. Prepare the chocolate maple ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove the cream from heat and pour it over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth. Stir in the maple syrup to add extra sweetness and flavor.
  8. Assemble the cake: Place one pecan sponge layer on a serving platter. Spread a thin, even layer of maple buttercream over the top. Add the second sponge layer and repeat with the buttercream. Place the final layer on top and spread the ganache evenly over the entire cake surface using an offset spatula for a smooth finish.
  9. Chill the cake: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and the flavors to meld.
  10. Add finishing touches: Before serving, sprinkle chopped toasted pecans on top and drizzle with additional maple syrup if desired. Decorate with chocolate curls or shavings for an elegant presentation.

Notes

  • For best results, use fresh pecan flour or finely grind toasted pecans at home.
  • Ensure egg whites are whipped to stiff peaks for a light and airy sponge.
  • Allow ganache to cool slightly before spreading to prevent melting the buttercream layers.
  • The cake can be made a day ahead and refrigerated, allowing flavors to deepen overnight.
  • Use high-quality pure maple syrup for authentic flavor.
  • Chocolate curls can be made by shaving a bar of chocolate with a vegetable peeler.

Keywords: maple pecan opera cake, opera cake recipe, holiday cake, pecan cake, maple syrup dessert, layered chocolate cake

Find it online: https://foodbylina.com/maple-pecan-opera-cake-recipe/