Wednesday, September 17, 2014

Chocolate Genoise

Hi there all you sweetie pies. Today, I am bringing you another sweet treat (Wajik/Sweet Glutinous Rice Cakes). Indeed, I have been baking (Banana Bread), not something I do often (Lemon Squares) but I guess when the mood is on, its on all the way. Nevertheless, I wasn't like keen in making an out of this world sweet treasure. Those you must probably would have awed and drool at in other blogs.Those sensationally attractive cakes that most probably would have also extremely impressed you until you are wishing that that you want to bake like them. Up to you. Suit yourself. I am not completing with anyone though. I like to keep with my own pace. Copying is not my forte, neither I want to die a copy (Creme Caramel). To stay true to what I have already learned from my baking experience (Cream Puff, Pineapple Tarts & Almond Brownies) I decided over another light, crumbly and airy cake. Chocolate Genoise, which is definitely related to Lamingtons and Classic Genoise. Yes it is. Chocolate Genoise is the other utterly melting moment in your mouth. Truly and sincerely. And since I have already spoken about the crucial essential technic to baking a spongy cake (Marble Cake & Butter Cake), a few times earlier, let me skip that and present to you, right now this superbly fab, superbly moist and superbly delightful Chocolate Genoise (Chocolate Rum Tart, Mango Cheesecake & Thin Apple Pie). 
3 eggs (room temperature)
80g sugar
30g warm melted butter 
70g cake flour
15g cocoa powder
15g corn flour

Create a double boiler (a bowl placed on top of a pan simmering with water)
Whisk eggs and sugar (on the bowl) till slightly warm and foamy.
Remove from heat.
Whisk to the ribbon stage (drop to see a line)
Combine/mix cake flour, corn flour and cocoa together. 
Sift the flour mixture over the egg mixture.
Carefully fold in. Do not over fold but ensure there's no lumps. 
Stream warm melted butter inside and fold in.
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Bake at 170C (preheated for 5 mins) for about 40 mins or until cooked.
(Note; adjust heat according to your oven and baking time, depending on the size of the pan).
Remove from oven, cool down and optional - dust some icing sugar atop. 
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  1. Lovely, I had made genoise for making the black forest cake...

  2. sure to try these delicious chocolate dessert :) yumm

  3. It's good that you stick to baking cakes that you have tasted. It made me think about the kitchen failures I have had trying out recipes just because they look so good. Your chocolate genoise looks soft and delish!

  4. looking so perfect amazingly presented :) shall try them nava

  5. looks yummyyy!!!

  6. Lovely soft cake, thanks for sharing this on my birthday.

  7. great post
    looks yummy <3 love it
    would you like to follow each other?
    i'll follow back too

  8. Cake looks soft and delicious....... Nicely presented!

  9. Lovely genoise! But yes, tricky to bakes these!

  10. I first saw a genoise recipe by Lorraine Pascal. It sure is tricky to make. Loving these chocolaty ones. Thanks for sharing.

  11. Lovely and drooling chocolate genoise......... :)

  12. I also had made genoise once but then that just became so hard... never had the courage to try it again... urs looks so good...

  13. looks like a delicious cake and the name is interesting too.I am not much good in baking so not familiar with some of these terms too :) This is the first time I heard about this cake.Interesting post!

  14. No explanation needed. The photograph says it all. It look delicious.

  15. Looks superb! I have never tried this.

  16. Mmmm..... I'm not familiar with that but reading through your explanation, I roughly got a rough idea. Looks tough to achieve a good texture.......

  17. I so want to try a genoise.. I hope i do it soon..

  18. I tend to like to try recipes which I've tasted too! :) I love genoise! Your version looks really good!

  19. soft and delish..the chocolate genoise looks really too good...

  20. Hi Nava, very beautiful and tempting. Pls pass over one piece... Cheers :)

  21. So lovely plating n the dish itself....


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