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Name: Chocolate Genoise, Chocolate Sponge Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 8 tablespoons (4 oz 113g) unsalted butter; 2 teaspoons vanilla extract; 1 cup plus 2 tablespoons (5 oz 140g) cake flour; 1/2 cup (2 oz 55g) dutch process cocoa powder; 1/2 cup boiling water; 8 large eggs; 1 cup (8 oz 225g) granulated sugar

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INGREDIENTS

Ingredients
8 tablespoons (4 oz 113g) unsalted butter
2 teaspoons vanilla extract
1 cup plus 2 tablespoons (5 oz ; 140g) cake flour
1/2 cup (2 oz 55g) dutch process cocoa powder
1/2 cup boiling water
8 large eggs
1 cup (8 oz 225g) granulated sugar

INSTRUCTIONS

1.5 cups simple syrup(that's a double batch) flavored with liquor or extract of your choice.

Filling & icing of your choice

Instructions

Line the bottom of two 8" cake pans with a parchment round, or butter and flour the pan. Preheat the oven to 350°F (don't use the convection setting).

Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a small bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.

Place the cocoa into a small heat proof bowl. Pour the boiling water over the cocoa and whisk until smooth. Set aside to cool.

Put the eggs & sugar in a mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are lukewarm. Put the bowl onto the mixer and whisk until the eggs are tripled in volume.

Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Pour the cocoa into the browned butter and whisk until smooth. Whisk 2 cups of the egg batter into the cocoa/butter mixture and whisk to combine. Use the whisk to fold the cocoa/butter mixture into the batter just until combined. Divide the batter evenly between the pans.

Bake until the cake springs back when pressed in the center, about 30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack.

Cool completely before filling and frosting.

Assembly

Trim the top of the cake to level, if desired, split each cake into two layers.

Brush the layers generously with syrup before filling & icing.

NOTES

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Chocolate Genoise, Chocolate Sponge Cake

Ingredients
8 tablespoons (4 oz 113g) unsalted butter
2 teaspoons vanilla extract
1 cup plus 2 tablespoons (5 oz 140g) cake flour
1/2 cup (2 oz 55g) dutch process cocoa powder
1/2 cup boiling water
8 large eggs
1 cup (8 oz 225g) granulated sugar

1.5 cups simple syrup(that's a double batch) flavored with liquor or extract of your choice.
Filling & icing of your choice
Instructions
Line the bottom of two 8" cake pans with a parchment round, or butter and flour the pan. Preheat the oven to 350°F (don't use the convection setting).
Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a small bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.
Place the cocoa into a small heat proof bowl. Pour the boiling water over the cocoa and whisk until smooth. Set aside to cool.
Put the eggs & sugar in a mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are lukewarm. Put the bowl onto the mixer and whisk until the eggs are tripled in volume.
Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Pour the cocoa into the browned butter and whisk until smooth. Whisk 2 cups of the egg batter into the cocoa/butter mixture and whisk to combine. Use the whisk to fold the cocoa/butter mixture into the batter just until combined. Divide the batter evenly between the pans.
Bake until the cake springs back when pressed in the center, about 30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack.
Cool completely before filling and frosting.
Assembly
Trim the top of the cake to level, if desired, split each cake into two layers.
Brush the layers generously with syrup before filling & icing.

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Nutrition

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Serving Size: 1 (868g)
Recipe Makes: 1

Calories: 1168
Calories from Fat: 716 (61%)

Amt Per Serving		% DV

	Total Fat 79.5g	106 %
	Saturated Fat 24.8g	124 %
	Monounsaturated Fat 30.5g
	Polyunsanturated Fat 10.9g
Cholesterol 3384mg		1041 %
Sodium 1122.5mg		39 %
Potassium 1085mg		29 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.2g
Protein 100.6g		144 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1168

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