Moist Chocolate Genoise Sponge Cake (8 inch)
Cotton soft and fluffy genoise sponge cake with a deep cocoa flavour, super moist and perfectly leveled!
Preheat your oven to 180°C. Line the bottom of an 8-inch baking mold with a baking sheet.
In a microwave-safe bowl, combine chocolate and butter. Microwave for 30 seconds, adjusting the time as needed based on your microwave's power, until they melt. Stir in vanilla paste and set aside.
In another bowl, mix together plain flour, corn starch, and cocoa powder. Pass this flour mixture through a fine sieve and combine it with salt. Set this bowl aside.
Insert butterwhisk into Thermomix® mixing bowl. Add sugar, eggs, and egg yolks. Whip the mixture for 10 mins | 50°C | speed 4, without using measuring cups. Gradually increase the speed to prevent splashing.
Without opening the lids, turn off the temperature setting and continue whipping for another 5 mins | - | speed 3.5.
Pour the reserved melted chocolate and butter mixture into the mixing bowl. Mixing for 40 sec | speed 2.
Remove the butterfly whisk, and gently fold in any loose flour with a spatula. Pour the mixture into the prepared 8-inch baking mold.
Place the mold in the preheated oven and bake for 50 - 55 mins at 175°C. The cake is done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and gently invert it onto a cake cooling rack. Let it cool completely.
Once the cake is cool to the touch, carefully remove it from the mold.
Ingredients
Directions
Preheat your oven to 180°C. Line the bottom of an 8-inch baking mold with a baking sheet.
In a microwave-safe bowl, combine chocolate and butter. Microwave for 30 seconds, adjusting the time as needed based on your microwave's power, until they melt. Stir in vanilla paste and set aside.
In another bowl, mix together plain flour, corn starch, and cocoa powder. Pass this flour mixture through a fine sieve and combine it with salt. Set this bowl aside.
Insert butterwhisk into Thermomix® mixing bowl. Add sugar, eggs, and egg yolks. Whip the mixture for 10 mins | 50°C | speed 4, without using measuring cups. Gradually increase the speed to prevent splashing.
Without opening the lids, turn off the temperature setting and continue whipping for another 5 mins | - | speed 3.5.
Pour the reserved melted chocolate and butter mixture into the mixing bowl. Mixing for 40 sec | speed 2.
Remove the butterfly whisk, and gently fold in any loose flour with a spatula. Pour the mixture into the prepared 8-inch baking mold.
Place the mold in the preheated oven and bake for 50 - 55 mins at 175°C. The cake is done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and gently invert it onto a cake cooling rack. Let it cool completely.
Once the cake is cool to the touch, carefully remove it from the mold.
