Best Chocolate Genoise Cake Recipes

WHITE CHOCOLATE GENOISE (ITALIAN SPONGE CAKE)

Steps:

• Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
• In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
• Remove the bowl from the heat and let the mixture cool.
• Into a bowl sift together the flour and the salt.
• In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
• Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
• Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
• Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
• Invert the cake onto another rack and remove the wax paper.
• Reinvert the cake onto the rack and let it cool completely.

CHOCOLATE GENOISE FOR CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 400 degrees. Butter a 12-by-17-inch rimmed baking sheet, line with parchment paper, and butter the paper. Combine 1 tablespoon flour and 1 tablespoon cocoa, and coat the pan, tapping out excess. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, about 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry the mixer bowl.
• Place the egg whites in the clean mixer bowl; with the whisk attachment, beat on medium speed until soft peaks form, about 3 minutes. Increase the speed to medium-high, and add the sugar gradually, until glossy stiff peaks form, about 3 minutes. Transfer the egg-white mixture to a large bowl.
• Using a rubber spatula, fold the egg-yolk mixture into the egg-white mixture. Sift the flour and cocoa powder over the top, and gently fold them into the batter. Gently pour the batter into the prepared baking sheet, and smooth the top with an offset spatula.
• Bake until cake springs back when touched, 10 to 12 minutes. Remove from oven; immediately turn cake out onto wire rack lined with parchment. Peel parchment from cake; cool completely. Use genoise the day it is made.

GENOISE CAKE WITH CHOCOLATE CHEVRE MOUSSE AND RASPBERRY SAUCE

Steps:

• For the genoise cake: Preheat oven to 375 degrees F.
• In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free.
• Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth.
• Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well.
• Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles.
• For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth.
• For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds.
• To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve.

CHOCOLATE GENOISE CAKE

Steps:

• Melt the clarified butter and keep very warm (around 115 degrees F).
• Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap.
• Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume.
• Take 2 cups of the eggs and whisk it into the cocoa until very smooth.
• Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated.
• Pour into a 9" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan.
• SYRUP:.
• Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.