Indulge in the heavenly delight of a cotton-soft and fluffy genoise sponge cake! This delectable creation boasts a deep cocoa flavor and a perfectly leveled, moist texture that will leave you longing for another slice. The Chocolate Genoise Sponge Cake is the epitome of pure bliss, with its tender, airy crumb and an irresistible richness of chocolate. This delightful 8-inch version is perfect for satisfying your sweet tooth on any occasion, or even as a centerpiece for a joyous celebration. Treat yourself to a slice and experience the sheer decadence that this cake brings forth.
If you liked this Moist Chocolate Genoise Sponge Cake (8 inch) recipe, you might like the recipes 6 inch Genoise Sponge Cake as well.
INGREDIENTS AND SUBSTITUTES
ingredient quantities please refer to the recipes card (Click here!)!
- Milk Chocolate – Milk chocolate is used in this recipe to provide a creamy, mild chocolate flavor. It adds sweetness and a smooth texture to the dessert. Depending on your preference, you can consider substituting it with dark chocolate for a richer chocolate flavor or semi-sweet chocolate for a balanced taste. if you using dark chocolate you may increase the amount of sugar by 10 – 20%.
- Unsalted Butter – Unsalted butter is a key ingredient that contributes moisture and richness to baked goods without introducing a salty flavor. While this recipe calls for unsalted butter, you can use salted butter if that’s what you have on hand. In such cases, adjust or omit additional salt in the recipe to maintain the right balance.
- Vanilla Paste – Vanilla paste is a concentrated form of vanilla extract that contains vanilla bean seeds. It imparts a rich and aromatic vanilla flavor to the recipe, along with tiny black specks that enhance the visual appeal. If you don’t have vanilla paste or extract, you can scrape the seeds from a vanilla bean pod as an alternative.
- Plain Flour – Plain flour, also known as all-purpose flour, is a versatile type of flour commonly used in baking. It provides the necessary structure and foundation for your cake. In some cases, you can substitute it with cake flour for a softer texture.
- Corn Starch – Cornstarch serves the purpose of lightening the texture of the cake and making it tender. It’s often used in baking to achieve a softer crumb. If you don’t have cornstarch, potato starch or arrowroot starch can be used as substitutes in equal proportions. Alternatively, you can increase the amount of flour slightly.
- Cocoa Powder – Cocoa powder is responsible for imparting the chocolate flavor and color to your cake. It’s an essential ingredient for creating a chocolatey delight.
- Salt – A pinch of salt is added to enhance the overall flavor of the cake and to balance its sweetness. While omitting salt is an option, it may lead to a slightly different flavor profile.
- Sugar – Sugar provides sweetness to the cake and plays a role in tenderizing it. In this recipe, granulated sugar is used, but you can explore other granulated sugars like brown sugar or coconut sugar as potential substitutes. Keep in mind that different sugars may introduce slight variations in flavor and texture.
- Eggs – Eggs play a crucial role in providing structure, moisture, and richness to the cake. Unfortunately, there’s no direct substitute for eggs in this type of cake because they significantly influence its texture and structure. Not recommend to substitute with any other ingredient.
- Egg Yolks – Egg yolks add richness, flavor, and a distinctive yellow hue to the cake. They contribute to the cake’s moistness and overall decadence. When it comes to substituting egg yolks, consider using one whole egg for every two egg yolks, although this may result in slight variations in the cake’s texture and flavor.
RECIPE TIPS
- Act QUICK. This recipes contains higher fats percentages, so it tends to “deflate” easily, so every steps have to act quicker than usual. Pre-weigh all the ingredients that you need. Move to next step once the Thermomix® is calling.
- Preheating the oven. Must have the oven ready. Once the cake batter is ready, pour into the cake mound and put it into the oven immediately.
- DO NOT open the oven during baking. Do not open the oven during the baking, it will cause the cake to deflate instantly. The cake will take at least 25 minutes cook, if you would like to check the doneness of the cake, check the cake browning through the oven window or simply smell it.
- Sift Dry Ingredients Thoroughly: Sift the cocoa powder, cake flour, cornstarch, and salt together to ensure they are well combined and free of lumps. This step not only prevents clumps in your cake batter but also helps to aerate the dry ingredients for a lighter texture.
- Egg Temperature Matters: Make sure your eggs are at room temperature. Eggs at room temperature whip up better and create a more stable cake batter with better volume.
- Whip Eggs and Sugar Adequately: When beating the eggs and sugar together, do so until the mixture becomes thick, pale, and forms ribbons when you lift the beaters. Properly whipped eggs provide the structure and lightness for your sponge cake.
- Handle the Batter Gently: When folding in the dry ingredients and batter, do it gently and gradually to avoid deflating the batter. Use a folding motion with a spatula to incorporate the ingredients without overmixing.
- Exact Pan Size: Use an 8-inch (20cm) round cake pan as specified in the recipe. Using a different size may affect the baking time and final texture of the cake.
- Cooling: Allow the cake to cool completely in the baking mould upside down before transferring it to a wire rack. This helps prevent the cake from deflating.
- Enjoy Fresh or Store Properly: This sponge cake is best when enjoyed fresh. If you need to store it, cover it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Store it at room temperature for a day or refrigerate it for longer shelf life.
- Customize with Toppings: You can customize your cake with various toppings like fresh berries, whipped cream, or a dusting of cocoa powder for added flavor and visual appeal.
- Practice Patience: Genoise sponge cakes can be a bit delicate. Don’t rush through the steps, and follow the instructions carefully. With practice, you’ll master the art of making a moist and delicious chocolate genoise sponge cake.
STEP BY STEP INSTRUCTIONS
Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Sift the Dry Ingredients: In a bowl, sift together the cocoa powder, cake flour, cornstarch, and a pinch of salt. Ensure they are well combined and free of lumps. Set this dry mixture aside.
- Melt the Chocolate and Butter: In a microwave-safe bowl or using a double boiler, melt the milk chocolate and unsalted butter together until smooth and well combined. Stir occasionally to ensure even melting. Set this mixture aside to cool slightly.
- Prepare the Eggs and Sugar: In a separate mixing bowl, combine the eggs, egg yolks, sugar, and vanilla paste. Using an electric mixer, beat this mixture on high speed, preferably over a bowl of warm water, until it becomes thick, pale in color, and forms ribbons when you lift the beaters. This process may take approximately 5-7 minutes.
- Combine Wet and Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture, taking care not to deflate the batter. Use a gentle folding motion until the dry ingredients are fully incorporated.
- Add the Chocolate Mixture: Gradually add the melted chocolate and butter mixture to the batter, folding gently until well combined. This will give your cake a rich chocolate flavor.
- Transfer to Cake Pan: Pour the cake batter into the prepared 8-inch round cake pan. Smooth the top to ensure even baking.
- Bake: Place the cake pan in the preheated oven and bake for approximately 50-55 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so keep a close eye on it.
- Cool the Cake: Allow the cake to cool in the pan for a few minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. This helps prevent the cake from sticking to the pan and ensures it cools evenly.
- Slice and Serve: Slice your Moist Chocolate Genoise Sponge Cake and serve. Enjoy the moist, chocolatey goodness!
WHAT ELSE TO SERVE WITH ?
A Moist Chocolate Genoise Sponge Cake pairs wonderfully with a variety of accompaniments and garnishes. Here are some delicious options to serve with your cake:
- Fresh Berries: Fresh berries such as strawberries, raspberries, blueberries, or blackberries provide a refreshing contrast to the richness of the chocolate cake. They also add a vibrant pop of color to your dessert plate.
- Whipped Cream: A dollop of freshly whipped cream complements the cake’s moist texture and adds a light, airy element. You can flavor the whipped cream with a touch of vanilla extract or a liqueur like Grand Marnier for an extra layer of flavor.
- Ice Cream: A scoop of your favorite ice cream, whether it’s classic vanilla, chocolate, or a gourmet flavor like salted caramel or mint chocolate chip, pairs wonderfully with chocolate cake. The contrast of warm cake and cold ice cream is delightful.
- Chocolate Sauce or Ganache: Drizzle warm chocolate sauce or ganache over individual cake slices for an extra dose of chocolatey indulgence. It creates a beautiful presentation and enhances the chocolate flavor.
- Caramel Sauce: Caramel sauce adds a sweet, buttery contrast to the chocolate cake. Consider a sprinkle of sea salt over the caramel for a trendy sweet-and-salty combination.
- Toasted Nuts: Chopped toasted nuts, such as almonds, hazelnuts, or pecans, provide a delightful crunch and a nutty flavor that complements the cake’s richness.
- Fruit Compote: Create a fruit compote using seasonal fruits like cherries, peaches, or apples. The fruity sweetness pairs nicely with the cake’s chocolatey goodness.
- Coffee or Espresso: A cup of freshly brewed coffee or a shot of espresso is a classic and satisfying choice to serve alongside chocolate cake. The coffee’s bitterness can balance the cake’s sweetness.
- Tea: If you prefer tea, consider serving a variety like Earl Grey or Chai, which can harmonize with the cake’s flavors.
- Powdered Sugar: A light dusting of powdered sugar over the cake just before serving adds an elegant finishing touch and a touch of sweetness.
Feel free to mix and match these options to create a dessert spread that suits your preferences and those of your guests. Whether you opt for a simple presentation or an elaborate dessert platter, the Moist Chocolate Genoise Sponge Cake is sure to be a delightful centerpiece.
MADE AHEAD INSTRUCTIONS
Baking and Cooling Ahead:
- Prepare and bake the cake following the recipe instructions up to the point of cooling. This includes mixing the batter, pouring it into the cake pan, and baking it until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the baking tin upside down. Then, carefully remove it from the pan and transfer it to a wire rack. Ensure it cools at room temperature.
Storage Instructions:
- Once the cake has cooled completely, you have a few options for storing it:
- Refrigeration: Wrap the cooled cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place it in an airtight container or cake carrier if available. Store the cake in the refrigerator for up to 3-4 days. This is a good option if you plan to decorate the cake later.
- Freezing: For longer-term storage, wrap the cake well in plastic wrap and then in aluminum foil. Alternatively, you can place it in a resealable freezer bag. Properly stored, the cake can be frozen for up to 2-3 months. Label it with the date for reference.
Thawing and Decorating:
- When you’re ready to use the cake, remove it from the refrigerator or freezer and allow it to thaw:
- Refrigerated Cake: Take the cake out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before decorating. This allows it to soften slightly for easier frosting and decorating.
- Frozen Cake: To thaw a frozen cake, transfer it from the freezer to the refrigerator the night before you plan to use it. Allow it to thaw gradually in the fridge.
- Once the cake has thawed, you can proceed with decorating it according to your preferences. Follow your chosen frosting or decoration instructions to complete your Moist Chocolate Genoise Sponge Cake.
Preparing your cake ahead of time and storing it properly can save you time and stress when it comes to assembling and decorating for special occasions. Just remember to plan for adequate thawing time if the cake has been refrigerated or frozen. Enjoy your beautifully decorated Moist Chocolate Genoise Sponge Cake!
Remember that baking can sometimes involve trial and error, so don’t be discouraged if your first attempt isn’t perfect. Adjustments can be made for your next try, and you’ll likely improve with each baking session. Enjoy your Moist Chocolate Genoise Sponge Cake!
STORAGE & REHEATING
Storing and reheating your Moist Chocolate Genoise Sponge Cake is important to maintain its freshness and deliciousness. Here are some tips on how to properly store and reheat this cake:
Storage:
- Room Temperature (Short Term): If you plan to consume the cake within a day or two, you can store it at room temperature. Cover it with a cake dome or airtight cake container to prevent it from drying out. Place it in a cool, dry area away from direct sunlight or heat sources.
- Refrigeration (Longer Term): For longer storage, refrigerate the cake. First, let it cool completely at room temperature. Then, wrap it tightly in plastic wrap or aluminum foil to prevent moisture loss and odors from the refrigerator. Place it in an airtight container or cake box if possible. Cake stored in the refrigerator can last for up to 3-4 days without significant loss of quality.
- Freezing (Extended Storage): If you need to store the cake for an extended period, consider freezing it. Wrap the cooled cake in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight container or freezer bag. Properly stored, the cake can be frozen for up to 2-3 months. To thaw, place it in the refrigerator overnight or on the counter for a few hours.
Reheating:
- Room Temperature: If you’ve stored the cake at room temperature, there’s no need to reheat it. Simply remove it from its container, slice, and serve.
- Refrigerated Cake: If the cake was refrigerated, you can enjoy it straight from the refrigerator. However, if you prefer it slightly warmer, you can let it sit at room temperature for about 30 minutes before serving. This allows it to soften a bit.
- Frozen Cake: When reheating a frozen cake, it’s best to do so slowly to preserve its texture. Remove the cake from the freezer and place it in the refrigerator overnight for gradual thawing. Once thawed, follow the instructions for refrigerated cake.
- Microwave (Optional): If you want to warm individual slices, you can use a microwave. Place a slice on a microwave-safe plate and heat it in 10-15 second intervals on medium-low power until it reaches your desired temperature. Be cautious not to overheat, as it can dry out the cake.
- Oven (Optional): For a more even reheating, you can use an oven. Preheat your oven to 300°F (150°C), place the cake on a baking sheet, and warm it for 5-10 minutes. Check the cake periodically to ensure it doesn’t dry out.
Remember that genoise sponge cakes are delicate, and reheating can alter their texture slightly. Reheating is generally optional, and many people enjoy them best at room temperature or chilled. Enjoy your Moist Chocolate Genoise Sponge Cake!
If you’re preparing a cake in advance for decoration, it’s essential to maintain the freshness and texture of the naked cake. Allow the cake to cool completely before packaging it. Wrapping a warm cake can trap moisture inside, which is detrimental to both freshness and texture. Once the cake has reached room temperature, securely encase it in plastic wrap or place it in a resealable bag, ensuring all sides are tightly sealed. This will help preserve the cake’s quality until it’s ready for decoration.
RECIPES FAQS
How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, the cake is done. You can also gently press the cake’s top; it should spring back when it’s fully baked.
How do I store a cake to keep it fresh?
Store cakes in an airtight container or wrap them in plastic wrap to prevent drying. Refrigerate if it has perishable fillings or frosting. Freeze for long-term storage.
How do I prevent my cake from being too dense or dry?
Be careful not to overmix the batter, as this can lead to a dense texture. Follow the recipe’s measurements and instructions precisely, and avoid overbaking.
How do I fix a cake that has sunk in the center?
A sunken cake can result from underbaking or opening the oven door too soon. If it’s not too sunken, you can fill the center with frosting, fruit, or other toppings to level it.
How can I prevent my cake from cracking on top?
Overmixing the batter, overbaking, or rapid temperature changes can cause cracks. Ensure you follow the recipe’s instructions, and avoid opening the oven door too early while baking.
Remember that practice makes perfect in baking, and don’t be discouraged by occasional mishaps. Learning from your experiences and experimenting with recipes can help you become a more skilled baker over time.
Can I adjust the portion size of the recipes?
For this recipes you can’t adjust the recipes.
This recipes is compatible with which model of Thermomix®?
This recipes suitable for TM31 / TM5 / TM6
If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!
RECIPES CARD
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.
Hi Villett, thank you for the recipe! May I ask how i should modify the recipe for a 6inch cake pls?
Hi!you may use this recipe for 6 inch cake yea!
20 g Milk chocolate
40 g Unsalted butter
1 tsp Vanilla paste
80 g Plain flour
10 g Corn starch
20 g Cocoa powder
1 pinch Salt
80 g Sugar
4 Eggs
1 1/2 Egg yolks