Cotton soft and fluffy genoise sponge cake with a deep cocoa flavour, super moist and perfectly leveled!
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 – you could substitute dark chocolate you prefer. For this recipes I am using milk chocolate (to lower the cocoa to suit my little one), so if you using dark chocolate you may increase the amount of sugar by 10 – 20%.
- Vanilla Paste – you could skip this or substitute with an equal amount of vanilla extract.
- Unsalted Butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
- Sugar – Regular white castor sugar will do. If you prefer, you could substitute with brown sugar.
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.
STORAGE
The cake can be kept in a dry place at a room temperature for up to 3 days. Or place the cake in the refrigerator for up to 7 days; wrap it well so it doesn’t absorb moist or other odours. The cake will also keep in the freezer for up to a month. Just thaw before using.
If you are baking ahead for a decorative cake, you will want to keep the naked cake cool until it can be decorated. Let cake cool completely; if you wrap it while it’s still warm, it will get moist inside the cake, which isn’t good for freshness and the texture. Once the cake is at room temperature, wrap it tightly with plastic wrap or a resealable bag. Make sure the cake is sealed on all sides.
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 oven for 170°C. Prepare a clean 8 inch baking mould with a baking sheet lined at the bottom.
Place a bowl on top of the lids, weigh chocolate and butter into the bowl then microwave for 30 seconds (extend the time if needed, depends on your microwave power) until melted then mix well with vanilla paste and set aside.
Place another separate bowl on top of the lids, weigh plain flour, corn starch and cocoa powder into the bowl, then pass the flour mixture through a fine sieve and mix with salt, set aside.
Insert butterwhisk into Thermomix® mixing bowl. Add sugar, eggs and egg yolks, whip for 10 mins | 50°C | speed 4 without measuring cups. (Note: increase the speed gradually so the eggs won't splash on the sides)
Without open the lids, turn off the temperature setting, whip for another 5 mins | - | speed 3.5.
Keep the lids in place and remove the measuring cup and continue mix for 40 sec | speed 2. , add the reserved melted butter mixture through the hole and follow by the sieved flour mixture.
Remove the butterfly whisk, gently fold in the loose flour *if any* with spatula, pour the mixture into the prepared 8 inch baking mould.
Bake for 35 - 40 mins at 170°C. Remove the mould from the oven and flip upside down on cake inverted cooling rack and let it cool completely.
Remove the cake from the mould when it’s completely cool to touch.
Ingredients
Directions
Preheat oven for 170°C. Prepare a clean 8 inch baking mould with a baking sheet lined at the bottom.
Place a bowl on top of the lids, weigh chocolate and butter into the bowl then microwave for 30 seconds (extend the time if needed, depends on your microwave power) until melted then mix well with vanilla paste and set aside.
Place another separate bowl on top of the lids, weigh plain flour, corn starch and cocoa powder into the bowl, then pass the flour mixture through a fine sieve and mix with salt, set aside.
Insert butterwhisk into Thermomix® mixing bowl. Add sugar, eggs and egg yolks, whip for 10 mins | 50°C | speed 4 without measuring cups. (Note: increase the speed gradually so the eggs won't splash on the sides)
Without open the lids, turn off the temperature setting, whip for another 5 mins | - | speed 3.5.
Keep the lids in place and remove the measuring cup and continue mix for 40 sec | speed 2. , add the reserved melted butter mixture through the hole and follow by the sieved flour mixture.
Remove the butterfly whisk, gently fold in the loose flour *if any* with spatula, pour the mixture into the prepared 8 inch baking mould.
Bake for 35 - 40 mins at 170°C. Remove the mould from the oven and flip upside down on cake inverted cooling rack and let it cool completely.
Remove the cake from the mould when it’s completely cool to touch.
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