Desserts > Cakes > Other Cakes > Genoise Cake Recipe

Chocolate Genoise Cake

A decadent chocolate version of the classic Genoise cake, offering a rich, tender crumb perfect for layering in chocolate desserts or serving with chocolate ganache.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 6 large Eggs
  • 1 cup Granulated Sugar
  • ¾ cup All-Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Hot Water

Prepare the Baking Pan

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.

Melt the Butter and Cocoa

Melt butter in a small saucepan or microwave. In a separate small bowl, whisk together cocoa powder and hot water to form a smooth paste. Add this paste to the melted butter and stir until combined. Set aside to cool slightly.

Combine Eggs and Sugar

In a large heatproof bowl, combine eggs and sugar. Place over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Whisk constantly until warm and sugar is dissolved.

Whip the Egg Mixture

Remove from heat and use an electric mixer to whip on high speed for 5-7 minutes, until very thick, pale, and tripled in volume.

Sift the Flour

Sift flour twice. Gently fold sifted flour into the egg mixture in three additions, being careful not to overmix.

Temper the Butter Mixture

Take a spoonful of batter and mix it into the cooled butter and cocoa mixture. Gently fold the butter mixture into the remaining batter until just combined.

Add Vanilla

Gently fold in vanilla extract.

Bake the Cake

Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

← Chocolate Bundt Cake with Ganache Classic Angel Food Cake →

FAQ

  • Why is my chocolate Genoise cake dense?

    Dense chocolate Genoise can result from overmixing after adding the flour, which develops gluten and deflates the batter. Ensure gentle folding and avoid prolonged mixing.
  • Can I use Dutch-processed cocoa powder?

    Yes, Dutch-processed cocoa powder can be used for a deeper, richer chocolate flavor. It may slightly alter the cake's texture, but the difference is usually minimal.
  • How do I store Chocolate Genoise Cake?

    Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.