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