Recipe: Chocolate Genoise Cake

Sherri: Here is a genoise cake recipe that calls for two 9-1/2 inch cake pans. My brain thinks (hee, hee) that is more than a one-layer 10 X 15, but my brain may not be correct here. Thought you could compare the ingredient quantities you have in your recipe. Hope this helps.


Chocolate Genoise Cake

Serving Size : 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Butter
2 Oz Semisweet Chocolate
6 Eggs -- slightly beaten
1 C Sugar
1 Tsp Vanilla
1 C Flour
Frosting:---
6 Egg Yolk
1 C Sugar
1/3 C Water
4 Tsp Instant Espresso Powder
1 1/2 C Butter -- softened
1/4 C Semisweet Chocolate -- melted and cooled

Lightly grease and flour two 9inch round baking pans. In a saucepan melt butter
and chocolate over low heat, stirring often until melted; remove from heat and set aside.

In mixer bowl combine eggs, sugar and vanilla. Set bowl over hot water in a large saucepan (like a double boiler). Heat over low heat, stirring occasionally, about 10 minutes or till lukewarm.

Remove from heat; remove bowl from saucepan. Beat with an electric mixer on high sped about 15 minutes until tripled in volume.

Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate mixture.
Spread evenly in prepared pans. Bake in a 350F oven 25 to 30 minutes or till a
wooden toothpick inserted near the center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool.

Prepare the frosting.

To finish: Fill and frost cake. Pipe frosting around the edge of cake.

Frosting: Beat egg yolk with electric mixer until thick and lemon colored; set
aside. In a medium saucepan combine sugar, water, and coffee powder; bring to
boiling, stirring till dissolved. Cook over medium high heat. Stir constantly,
till mixture reaches soft-ball stage.

Quickly pour the hot mixture in a steady stream over yolks, beating constantly on high speed. Continue beating till mixture is thick and smooth. Cool 15 minutes.

Meanwhile, beat the butter until light and fluffy. Beat butter, 1 tablespoon at
time, into cool yolk mixture. Cover and chill for 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 cup of the frosting.