Chocolate Genoise

Genoise is a fancy word for not-your-average-cake. Air is the main ingredient here, which creates a light and spongy cake. Use it for making jelly rolls, holiday yule logs, or in a trifle.

We used it originally in our Black Forest Trifle because it easily absorbed the cherry liquor we brushed it with and balances the trifle's flavors without overpowering it with a super-chocolately flavor.

  •  2 oz Unsweetened Chocolate, roughly chopped
  • 4 Tbsp Butter
  • 4 Eggs
  • 1 Cup Sugar
  • 1 Cup All Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 1/4 tsp Coarse Salt

Pre-heat oven to 350 degrees F. Butter two 8-inch round cake pans.

Combine chocolate and butter in a heatproof bowl. Heat over a water bath or in a microwave until just melted. Set aside to cool.

Whisk cocoa powder, salt and flour together in a bowl.

With an electric mixer in a large mixing bowl, beat eggs and sugar until they are light, fluffy and have tripled in volume.

Alternately add the flour mixture and the melted chocolate to the eggs, carefully folding them in, as to not deflate the eggs.

Divide batter evenly among cake pans and bake until done, about 20 minutes. Cool.

Can be made one day ahead (unsliced) and wrapped properly.

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