Opera cream torte is a Cincinnati confection: chocolate cake layered with vanilla opera cream filling and enrobed in chocolate glaze, the BonBonerie signature for over 30 years.

Opera cream is a Cincinnati regional candy: a soft vanilla cream confection coated in chocolate, dating to the early 1900s when Cincinnati's many Italian and German chocolatiers produced small cream candies. BonBonerie's owners Mary Pat Pace and Sharon Butler scaled the candy into a cake: a chocolate cake layered with vanilla opera cream filling and enrobed in dark chocolate, finished with shavings.

Where to eat Opera cream torte in Cincinnati

1 editor pick for Opera cream torte in Cincinnati, ranked by editorial score. All Cincinnati signature dishes · Opera cream torte across every city.

  • BonBonerie

    Order Opera cream torte

    BonBonerie on Madison Road in Cincinnati's O'Bryonville is the long-running French and Italian tea-room bakery with the opera cream torte and tea service.

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Make it at home

Serves 104 hrAdvanced

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup neutral oil
  • 2 tsp pure vanilla extract
  • 1 cup hot strong coffee
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup heavy cream
  • 2 tbsp pure vanilla extract (for the filling)
  • 8 oz dark chocolate, finely chopped
  • 1 cup heavy cream (for the glaze)

Method

  1. Heat the oven to 350F (175C). Grease and line two 9-inch round pans.
  2. Whisk the flour, sugar, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Beat until smooth, then stir in the hot coffee. The batter will be thin.
  3. Divide between the pans and bake 30 to 35 minutes until a tester comes out clean. Cool completely.
  4. Make the opera cream filling: beat the butter until fluffy, then add the powdered sugar, cream and vanilla. Beat until smooth and pale.
  5. Split each cake horizontally to make 4 layers. Stack with opera cream between each layer.
  6. Make the chocolate glaze: heat the cream just to steaming, pour over the chopped chocolate, and stir until smooth.
  7. Pour the glaze over the assembled cake, letting it run down the sides. Refrigerate at least 2 hours to set, then garnish with dark chocolate shavings.

Editor tip. The opera cream must be soft enough to spread but firm enough to hold layers. If too soft, refrigerate 20 minutes before assembly.

Common allergens: Gluten, Dairy, Eggs.