Cooking, Desserts

Génoise au Chocolat (French sponge cake made with butter)

For the cake:
• 1 cup flour
• 1 cup sugar
• 1/2 stick of melted butter
• 6 large eggs
• 2 tablespoons 100% cacao powder natural unsweetened
• 1 yeast packet
• 2 oranges
For the whipped cream:
• 1 1/2 cup mascarpone
• 1 cup whipped cream
• 1 cup powdered sugar
• 13 oz Nutella
The Cake:
1. Preheat oven to 320ᵒF
2. In a large bowl, break the eggs
3. Add the sugar
4. Beat on high speed with an electric mixer until it becomes frothed up, approx 6 minutes

5. In another bowl, pour the flour, the yeast, and the cocoa, and whisk

6. Fold half of those dry ingredients into the egg mixture with a whisk without breaking it
7. Add the second half

8. Incorporate the melted butter

9. Fold in with a rubber spatula toward the bottom of the bowl
10. Butter an average rectangular pan and sprinkle flour
11. Pour in the mixture
12. Bake for 20 – 25 minutes
13. Cool for 5 minutes before turning out the cake
14. Turn out the cake on to a plate
15. Put it in the fridge for at least 30 minutes
The Whipped Cream:
1. In a large bowl, pour the liquid whipped cream
2. Add the mascarpone
3. Add half of the powdered sugar
4. Mix for a few minutes
5. Add the second half of the powdered sugar
6. Mix
7. Cream is ready, separate in 2 bowls, the first one = white cream
8. Add the Nutella in the second bowl, and mix with a spatula = Nutella cream
9. Cut the cake horizontally, turning around, into 2 or 3 layers depending the thickness
10. Cut the oranges in half and moisten the first layer
11. Spread the white cream on it with a spatula

12. Place the second layer on top
13. Moisten with the orange
14. Spread the Nutella cream on it with a spatula

15. Place the last cake layer on top
16. Moisten with the orange
17. Cover with the Nutella cream
18. Add on top some decorations with the white cream (roses)
19. If you don’t like the white cream on top, add chocolate pieces or any other decorations of your choice

Happy 18th Birthday Sarah!

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