Baking is always an adventure! Toss in one extra ingredient, and boom (CLASSIC BUTTER CAKES SATISFACTION) - Chocolate Genoise Cake is born. I whipped this up three times, and while everyone else enjoyed it, I was left scratching my head. Why, you ask? Because when sliced, the crumbs didn’t crumble enough to create a mess on the table. I pondered whether I’d botched the ingredients, measurements, technique, or even the oven temperature. Despite the little crumb conundrum, the cake turned out fabulous - airy and spongy, but not crumbly enough to please my messy side. Oh, the mysteries of baking! Anyway, here’s the recipe, and all the pro tips you need are in the CLASSIC GENOISE EUROPEAN CAKE post.
Ingredients
3 eggs (room
temperature)
80g caster
sugar
30g warm melted
butter
70g cake flour
15g cocoa
powder
15g corn flour
Method
Create a double
boiler.
Whisk eggs and
sugar in a bowl until slightly warm and foamy.
Remove from
heat.
Whisk to the
ribbon stage.
Mix cake flour,
corn flour, and cocoa powder together.
Sift the flour
mixture over the egg mixture and fold in carefully - no lumps allowed!
Stream in the
warm melted butter and fold it in.
Pour the batter
into a greased baking pan (choose the size based on how thick or thin you want
your cake).
Bake at 170°C
(preheated for 5 minutes) for about 40 minutes or until cooked. (Adjust heat
and time based on your oven and pan size.)
Cool down, and if you’re feeling fancy, dust with some icing sugar.
