Ingredients
Chocolate genoise cake:
- 3/4 cup cake flour
- 1/4 cup cocoa powder
- 1 tablespoon cornstarch
- Pinch of baking soda
- 6 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
Chocolate ganache:
- 1 cup heavy cream
- 12 ounces bittersweet chocolate, chopped
To assemble:
- 2 cups seedless raspberry jam
- 1 cup heavy cream, whipped
- Garnish: Raspberries, mint sprigs, powdered sugar
Directions
Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.
Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.
Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 14 reviews
By lmcole77_12411102
Orlando, 48
on May 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You really have to be sure to beat the eggs to the correct consistency or the cake will not come out correctly. I read the previous reviews after making the cake. I had no problems with the batter at all and it came out perfectly, but you have to whip the eggs until they are quite thick in order for it to work right. Additionally, this batter makes MUCH more than one 8 inch cake pan. I used two 9 inch pans for a double layer cake. It cooked in exactly 20 minutes. Maybe I got lucky, not sure, but I had no problems and the cake was wonderful. Whipping the eggs did take at least 10 minutes.
By wocrioavid_8927797
Mundelein, IL
on March 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The cake was amazing!!! Very rich of course!!! Tips: Do make sure the cream comes to a boil completely before adding the chocolate. I recommend placing the cake on a lazy susan. Pour ganache on center of cake. You may use a knife to evenly spread the ganache over the cake. Pour immediately. Ganache will harden. Also, use a serrated knife when cutting as the ganache may harden a bit. Enjoy;p
By bankerbaker
on February 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed all the steps in this recipe, it seemed really nice when I poured it in the cake pan and placed in the oven. As per the other ratings, 20 minutes was not enough. I baked for another 5 minutes and it passed the knife test. The top was really nasty looking. It looked like a mountain range. The texture was even worse. It flattened out and had the consistency of a wet sponge. It was not fit for human consumption. I would have given this recipe no stars, however if you want to post this review, you havee to give it at least one star.
Read all 14 reviews