Chocolate Cake

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I bake quite a bit and this recipe was totally disappointing. The cake came out more like a giant dense cookie and the frosting never achieved the consistency to work with. Needless to say, I wasted good ingredients and went back to one of my old favorites. I do not have much faith in Emeril's dessert recipes after this one.
Moral of story - I will always read the reviews before trying the recipe. At what point does Food Network pull off a recipe when the reviews are overwhelmingly bad?

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While I understand that a genoise cake is difficult to make and achieve this was the worst chocolate cake I have ever made. I ended up making the egg sugar mixture twice the first I ended up overcooking a little and the second while perfect never expanded in size. I make a ton of angel food cake so I know about whipping forever, but this was insane. I ended up just using what I had even though it was still very liquidly. the cakes cooked way under time ( i check it in 10 minutes and it was already done! I'm glad I checked on it! after letting the cake cool the inside was so incredible eggy and unflavourful. I had even added some of my own spices ( like I always so when making cake and it was still lacking flavour and any chocolate accents. We has two slices after it cooled and there was just nothing redeeming about this cake what so ever.
I have always had a lot of issues in the past with Emirel's recipes, bt I couldn't even believe he could f-up a chocolate cake!!! I mean the other recipes I would adjust the second time I made them but they were still edible.... don't waste your time making this cake... there are so many great cake recipes out there that are less time consuming and actually taste like chocolate cake!

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This is a good recipe but it is an advanced recipe. Genoise and the butercream are very tricky recipes. If you don't understand the techniques it will not turn out.
Even experienced bakers have failures with genoise.
The keys to genoise are the temperature of the eggs and the volume that you beat them to. You must get the eggs to the right warm temperature and then beat them until they are triple to four times in volume. Then you must very carefully and lightly fold in the flour and butter.
The frosting is also tricky. You have to have the syrup to the right temperature. And then add it to the eggs while beating. This is tricky because if you pour the syrup onto the spinning beater it will fly all around the sides of the bowl and harden. If you pour the syrup into the eggs with the beaters not going it will harden in the eggs and not incorporate. Then you have to beat the syrup and egg mixture until it is cool before adding the butter bit by bit.

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This recipe was perfect as is. It is a more difficult process than some other cake recipes, but if you follow the directions, it comes out fine. I can't be sure, but the low ratings from other users may be from mistakes in reading the recipe. Emeril lists ingredients by WEIGHT, not by volume. So 6 ounces of flour is not 3/4 of a cup. He means that you need to weigh out 6 ounces of flour on your food scale. This type of measurement is MUCH more accurate.

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I would give this one star but I only made the cake part so I can't in good conscience do that. OK...so I doubled the recipe and it STILL did not fill and giant cupcake cake pan. I wasted 8 eggs on this horrible recipe. I baked for the allotted time and even a few more, and the middle of the cake was liquid!!?? I am no expert but can pull off most baked things. I can't believe how hard the cake was, too. It's just sitting there on my counter..I'm too afraid to try it 'cause I don't want salmonella.

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Why would you give a cake recipe using ounces and not cups???? Chocolate Cake Recipe courtesy of Emeril Lagasse
Show: The Essence of Emeril
Episode: Chocolate





CHOCOLATE GENOISE
6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted


It take 8 ounces to make a cup so that means less than a cup of flour?? I don't understand this recipe was there a mistake made? I just would like to have a recipe usung self rising flour and cocoa. Does anyone have one?

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it is one of the greatest recipes you can have i made it for the at my sons school and they love

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I adore Emerill, but there must be something missing in the ingredients or directions. It was for my mother's birthday, and I had a hard as a rock large hockey puck to share with my family. A disaster!

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This is the worst recipe i have even gotten from your website. Very dissapointing. Cake came out horrible and the steps were very unpractiable.

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I made this for a family birthday... It was devoured so quickly. So GOOD!

You're a Rockstar to me, Emeril !