Chocolate genoise is a light and airy French sponge cake made with eggs, sugar, flour, and cocoa powder, perfect for layer cakes and desserts.
As a French baker, I use this chocolate genoise recipe whenever I need a soft sponge cake with a delicate chocolate flavor.
Unlike a regular chocolate cake, a genoise gets its height and airy texture from whipped eggs instead of baking powder.
Why You'll Love This Recipe
- Perfect for layer cakes
- Made with only 4 ingredients
- Light and fluffy texture
Ingredients You Need
A classic chocolate genoise is made with just a few simple ingredients, but each one plays an important role in creating its light and airy texture.
- Eggs: Room temperature eggs whip up with more volume and help the cake rise naturally.
- Sugar: Granulated sugar.
- Cake flour: You can replace 1 tablespoon of flour with cornstarch for an even lighter texture.
- Vanilla and Salt
Tips Before You Start
- Room temperature eggs: They whip up with more volume.
- Whip until fluffy: The mixture should triple in size and form a ribbon.
- Sift the dry ingredients: For a light, lump-free batter.
- Fold gently: Avoid deflating the whipped eggs.
- Brush with syrup: Keeps the genoise soft and moist after baking.
How To Make Chocolate Genoise
This chocolate genoise is a chocolate twist on my classic genoise sponge recipe, with the same light and airy texture.
Prepare an 8-inch (20 cm) cake pan with parchment paper and preheat the oven to 329°F / 165°C.
Whip the eggs and sugar on medium-high speed for 10 to 15 minutes until the mixture triples in volume and forms a ribbon.
Sift the cake flour and cocoa powder together into a separate bowl.
Fold the dry ingredients into the whipped eggs using a spatula until fully incorporated.
Pour the batter into the prepared pan and smooth the surface.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake for a few minutes in the pan, then transfer it to a wire rack and let it cool completely before using.
What To Make With Chocolate Genoise
Chocolate genoise is a versatile sponge cake that can be used as the base for many classic desserts and celebration cakes.
- Mini Cake Trifles layered with whipped cream and fruit.
- Black Forest Cake with whipped cream and cherries.
- Chocolate Layer Cake filled with buttercream, ganache, or mascarpone frosting.
- Chocolate Mousse Cake layered with mousse and fruit fillings.
- French Entremets with mousse, crémeux, and glazes.
- Birthday Cakes decorated with frosting and fresh berries.
- Ice Cream Cakes made with layers of genoise and frozen fillings.
Storage
Store the chocolate genoise covered at room temperature for 1 day, in the refrigerator for up to 5 days, or freeze for up to 3 months.
Recipe Variations
- Vanilla Genoise: Replace the cocoa powder with cake flour and add vanilla extract.
- Coffee Chocolate Genoise: Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
- Chocolate Layer Cake: Brush the sponge with simple syrup and fill with frosting or ganache.
- Black Forest Cake: Layer the genoise with whipped cream and cherries.
- Mini Sponge Cakes: Bake the batter in smaller cake pans or cupcake molds.
Recipe Questions
What is chocolate genoise?
Chocolate genoise is a light French sponge cake made with whipped eggs, sugar, flour, and cocoa powder.
Does chocolate genoise need baking powder?
No. The cake rises naturally from the air incorporated into the whipped eggs.
Can I freeze chocolate genoise?
Yes, wrap it well and freeze for up to 3 months.
Why is my genoise dense?
The eggs may not have been whipped enough or the batter may have been overmixed.
Can I use chocolate genoise for layer cakes?
Yes, it's one of the most popular sponge cakes for layer cakes, entremets, and celebration cakes.
More Chocolate Cake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolate Genoise Recipe
- Total Time: 1 hour
- Yield: 8 slices
Description
This chocolate genoise is a light and airy French sponge cake made with cocoa powder. This recipe makes one 8-inch (20 cm) sponge cake that can be sliced into 2 layers for cakes and desserts.
Ingredients
- 3 large eggs
- 90 g (½ cup) granulated sugar
- 75 g (⅔ cup) cake flour
- 15 g (3 tbsp) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 329°F / 165°C and line an 8-inch (20 cm) round cake pan with parchment paper.
- Whip the eggs, sugar, and vanilla extract on medium-high speed for 10 to 12 minutes until the mixture triples in volume.
- Sift together the cake flour, cocoa powder, and salt.
- Fold the dry ingredients into the whipped eggs using a spatula until fully incorporated.
- Pour the batter into the prepared cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
Storage: Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Tips:
- Use room temperature eggs for maximum volume.
- Whip the eggs until they form a ribbon.
- Sift the dry ingredients before adding them.
- Fold gently to keep the batter airy.
- Replace 15 g of flour with cornstarch for a lighter texture.
- Brush the cake with simple syrup before filling.
- Let the genoise cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: cake, Dessert
- Method: baking
- Cuisine: French
Nutrition
- Calories: 148
- Sugar: 12
- Sodium: 43
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 98
karishma
Hi, is this 165C in a conventional oven or a fan oven please? thank you
Fadela
Hi, I bake it at 165°C in a fan (convection) oven. If you’re using a conventional oven, you can bake it at 175°C instead.