Moist Chocolate Genoise Sponge Cake (8 inch)

Moist Chocolate Genoise Sponge Cake (8 inch)

CategoryDifficultyIntermediate

Cotton soft and fluffy genoise sponge cake with a deep cocoa flavour, super moist and perfectly leveled!

Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
Yields8 Servings
 30 g Milk chocolate
 60 g Unsalted butter
 1 tsp Vanilla paste
 120 g Plain flour
 15 g Corn starch
 30 g Cocoa powder
 1 pinch Salt
 6 Eggs
 3 Egg yolks
 120 g Sugar
1

Preheat your oven to 180°C. Line the bottom of an 8-inch baking mold with a baking sheet.

2

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.

3

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.

4

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.

5

Without opening the lids, turn off the temperature setting and continue whipping for another 5 mins | - | speed 3.5.

6

Pour the reserved melted chocolate and butter mixture into the mixing bowl. Mixing for 40 sec | speed 2.

7

Remove the butterfly whisk, and gently fold in any loose flour with a spatula. Pour the mixture into the prepared 8-inch baking mold.

8

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.

9

Once the cake is cool to the touch, carefully remove it from the mold.

Ingredients

 30 g Milk chocolate
 60 g Unsalted butter
 1 tsp Vanilla paste
 120 g Plain flour
 15 g Corn starch
 30 g Cocoa powder
 1 pinch Salt
 6 Eggs
 3 Egg yolks
 120 g Sugar

Directions

1

Preheat your oven to 180°C. Line the bottom of an 8-inch baking mold with a baking sheet.

2

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.

3

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.

4

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.

5

Without opening the lids, turn off the temperature setting and continue whipping for another 5 mins | - | speed 3.5.

6

Pour the reserved melted chocolate and butter mixture into the mixing bowl. Mixing for 40 sec | speed 2.

7

Remove the butterfly whisk, and gently fold in any loose flour with a spatula. Pour the mixture into the prepared 8-inch baking mold.

8

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.

9

Once the cake is cool to the touch, carefully remove it from the mold.

Moist Chocolate Genoise Sponge Cake (8 inch)
(Visited 412 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *