Moist and Tender Chocolate Genoise
The Foundation of Cakes: Moist Chocolate Genoise
I baked this chocolate genoise to make a rich chocolate mousse cake. Although I’ve had failures a few times myself, it’s not difficult if you follow along carefully! This recipe will guide you to create a perfectly moist and tender chocolate cake base.
Basic Ingredients- 140g Eggs (about 3 large eggs)
- 80g Sugar
- 65g All-purpose flour (like Uri-mil brand)
- 15g Cocoa powder
- 28g Butter
Cooking Instructions
Step 1
In a large bowl, crack the eggs and gently break the yolks with a whisk. Then, add the sugar and mix with the whisk until well combined.
Step 2
Gently warm some water. Place the bowl with the egg mixture over the warm water (double boiler method). Whisk continuously until the batter reaches body temperature, around 38-40°C (100-104°F). This step is crucial for stabilizing the egg foam.
Step 3
Once the batter is warm, remove it from the heat and continue whisking until it thickens and reaches the ‘ribbon stage’. To check for this stage, lift the whisk; the batter should fall in a thick ribbon that slowly dissolves back into the mixture.
Step 4
Sift the flour and cocoa powder together over the batter, preferably in two additions. Using a rubber spatula, gently fold them into the batter using an under-and-over motion. Mix just until no dry streaks remain, being careful not to overmix.
Step 5
Melt the butter gently over a double boiler or in the microwave until warm. Take about one ladleful of the batter and mix it thoroughly with the warm melted butter. This step helps to emulsify the butter into the batter.
Step 6
Pour the butter-batter mixture back into the main batter. Again, using a rubber spatula, quickly and lightly fold it in using an under-and-over motion. Avoid overmixing or overworking the batter, as this can deflate the air bubbles and result in a flat genoise.
Step 7
Line a cake pan with parchment paper and carefully pour the batter into it. Gently tap the pan on the counter a few times to release any large air bubbles. Bake in a preheated oven at 160°C (320°F) for about 27-30 minutes. Avoid opening the oven door frequently during baking, as this can cause the cake to collapse.
Step 8
Once baked, immediately remove the genoise from the pan and transfer it to a wire rack to cool completely. A well-baked genoise will spring back lightly when gently pressed with a finger.
Step 9
I’m so happy to have successfully made a genoise after so long! Seeing it rise without collapsing is truly rewarding. This perfect chocolate genoise will be the delicious base for your chocolate cake creations!
