Chocolate Genoise Cake Recipe

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Servings: 1


  • 1 Tbsp. unsalted butter for pan plus
  • 6 Tbsp. melted unsalted butter
  • 3/4 c. flour
  • 6 lrg Large eggs room temperature
  • 1 c. sugar
  • 1/4 c. cocoa
  • 1 1/2 tsp vanilla


  1. Heat oven to 350 degrees. Line two 8-inch round cake pans with parchment paper, butter the parchment, dust with flour, and set aside.
  2. Set the bowl of an electric mixer over a pot of simmering water. Combine Large eggs and sugar in a bowl; whisk till mix reaches 110 degrees.
  3. Transfer bowl to electric mixer; beat on high speed till well mixed, about 8 min. Sift together flour and cocoa; then sift flour and cocoa over egg mix, folding into mix in three batches and scraping down sides of bowl with rubber spatula. Add in melted butter in a steady stream. Add in vanilla. Fold gently and pour out into prepared pans.
  4. Bake till cake is springy to the touch, about 18 to 20 min. Remove from oven, cold on a rack, and invert onto a plate.
  5. Makes 1 eight-inch cake.
  6. Cuisine: "Mexican"
  7. Yield: 1 eight-inch cake


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