Introduction: The Perfect Foundation for Layer Cakes

This recipe for Chocolate Genoise is a cornerstone of French pâtisserie. Unlike the heavy butter cakes often found in American baking, a Genoise is a sponge cake that derives its volume almost entirely from the aeration of eggs. It contains no chemical leavening agents (like baking powder) and no fat (butter or oil), making it incredibly light, airy, and absorbent.

This specific version from Cakelicious is the trusted base used for their famous Black Forest Cake. It is designed to be sturdy enough to be sliced into multiple thin layers, yet delicate enough to melt in the mouth when soaked with syrup or layered with mousse. The secret to its height lies in the technique: whipping the egg whites into a stiff meringue before gently incorporating the yolks and dry ingredients.

Ideal for creating tall, professional-looking birthday cakes (Layer Cakes), this recipe yields a sponge that is approximately 10 cm high. It is the blank canvas upon which you can paint with flavors—fill it with vanilla whipped ganache, coat it with Swiss meringue buttercream, or simply soak it with cherry syrup. It is a fundamental skill that, once mastered, opens the door to endless dessert possibilities.

🥣 INGREDIENTS

Here is the table of ingredients (Yields: One tall cake – 15 cm diameter x 10 cm high):

Note: To make a larger cake (20 cm diameter), multiply the quantities by 1.5.

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order to ensure maximum volume.

Step 1: Prep and Preheat

1. Preheat your oven to 160°C (320°F) Fan/Convection.

2. Prepare your mold (15 cm diameter, 10 cm high) by spraying it with a demolding spray. (This ensures a perfect release without flouring).

Step 2: The Meringue Base

1. Separate the eggs: Place the whites in your mixer bowl and set the yolks aside.

2. Whip: Add 150g of sugar and a pinch of salt to the egg whites.

3. Maximum Speed: Whip at maximum speed.

   • Tip: This step takes time. Use room temperature eggs to speed up the process.

   • Goal: The meringue must be very stiff and firm. If it is not stiff enough, it will collapse when you add the yolks.

Step 3: Adding the Yolks

1. Lower Speed: Turn the mixer down to minimum speed.

2. Incorporate: Add the 6 egg yolks one by one.

3. Gentle: Do not whip for too long or too vigorously at this stage, or the mixture will deflate. Stop as soon as they are combined.

Step 4: Dry Ingredients

1. Sift: In a sieve, combine the 120g of flour and 30g of cocoa powder. Sift them directly over the egg mixture to avoid lumps.

2. Fold: Using the “K” beater (paddle attachment) on minimum speed, mix for just 10 seconds. Alternatively, use a spatula (maryse) to fold gently by hand.

3. Final Mix: Always finish mixing with a spatula to ensure the bottom is incorporated and the batter is homogeneous.

Step 5: Baking

1. Pour the batter into the prepared mold.

2. Bake in the middle of the preheated oven for 45-55 minutes.

   • Crucial: Do not open the oven door before 45 minutes, or the sponge may collapse.

3. Doneness Test: Insert a knife into the center. If the blade comes out clean, it is done. If not, bake for another 5 minutes.

Step 6: Cooling and Storage

1. Unmold: Immediately turn the mold upside down onto a cooling rack. The spray should allow it to slide out perfectly.

2. Let it cool completely before slicing.

3. Storage: The sponge keeps for 2 days at room temperature (wrapped well) or can be frozen. (Tip: Thaw for 2 hours before using).

Chef’s Guide & Conclusion

Mastering the Chocolate Genoise

You have just baked a professional-grade sponge. Here are the technical secrets to ensuring it rises high and stays fluffy:

1. The Meringue is Key

Unlike a traditional Genoise where whole eggs are whipped with sugar over heat, this recipe uses a separated egg method (similar to a biscuit sponge). The stiffness of the egg white meringue is the only structure holding this cake up. If you under-whip the whites, the heavy cocoa powder will pop the bubbles, and you will end up with a flat brownie instead of a tall sponge.

2. Temperature Matters

The recipe emphasizes room temperature eggs. Cold egg whites take much longer to whip and don’t reach the same volume as warmer ones. Take your eggs out of the fridge an hour before baking.

3. Sifting the Cocoa

Cocoa powder is hygroscopic (absorbs moisture) and tends to form hard little lumps in the bag. If you don’t sift it, you will find bitter, dry pockets of cocoa powder in your finished cake. Always sift it with the flour.

4. The “Demolding Spray” Hack

For tall cakes (10 cm high), greasing with butter and flour can sometimes lead to a crusty edge or sticking. Professional bakers use a vegetable oil spray (demolding spray) because it creates a thin, even film that guarantees a smooth side profile—essential if you plan to leave the cake “naked” or semi-naked.

Enjoy building your masterpiece with this reliable, chocolaty base!