Chocolate Sponge Cake (Chocolate Genoise) Recipe
This classic Chocolate Sponge Cake, also known as Chocolate Genoise, is a light and airy dessert perfect for any occasion. Made with eggs, cocoa powder, cake flour, and melted butter, it features a delicate chocolate flavor and a tender crumb. The cake is baked to perfection, resulting in a soft, fluffy texture that pairs wonderfully with fresh fruit, whipped cream, or your favorite frosting.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 4 large eggs, room temperature
- 2 tablespoons (30 g) unsalted butter, melted and cooled to 122-140°F (50-60°C)
Dry Ingredients
- 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
- 1 cup (100 g) cake flour
- 3 tablespoons (20 g) unsweetened cocoa powder
Instructions
- Preheat and prepare pan: Preheat the oven to 355°F (180°C). Butter an 8-inch (20 cm) round cake pan and dust it with flour, removing any excess. Alternatively, butter and line the bottom with parchment paper and the sides with parchment strips for easy removal.
- Melt butter and sift dry ingredients: Melt the butter in the microwave in 30-second increments and allow to cool to 122-140°F (50-60°C). Combine the cocoa powder with cake flour, sift two to three times, and set aside.
- Prepare bain-marie: Bring water to a simmer in a small saucepan over medium heat to create a double boiler setup.
- Heat eggs and sugar: Place eggs and granulated sugar in a heatproof bowl or stand mixer bowl. Lightly whisk, then place over the bain-marie, ensuring the bottom of the bowl does not touch the water. Whisk continuously until frothy and the temperature reaches 104°F (40°C).
- Check temperature if no thermometer: Test by touching the bowl; it should feel warm like body temperature (about 98.6°F / 37°C), not hot.
- Whisk eggs to ribbon stage: Remove the bowl from the heat and beat using a stand or electric mixer on high speed for 8 minutes. Reduce speed slightly and beat for an additional 2 minutes until tripled in volume and forming thick ribbons when lifted with the whisk.
- Fold in dry ingredients: Gently fold in one-third of the sifted flour-cocoa mixture with a rubber spatula, mixing from the bottom up. Repeat with the second third, then finish folding in the final portion, taking care not to deflate the batter.
- Incorporate melted butter: Mix two spoonfuls of the batter into the melted butter to lighten it. Fold this butter mixture gently back into the remaining batter with the spatula.
- Pour and bake: Pour the batter into the prepared cake pan and level the surface with a spatula or spoon. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cake slightly pulls away from the pan edges.
- Cool the cake: Remove from oven and let the cake rest in the pan for 5-10 minutes. Then invert onto a wire rack, cool for 5-10 minutes, flip again, and allow it to cool completely before slicing or frosting.
Notes
- Ensure eggs and butter are at the recommended temperatures for proper aeration and incorporation.
- Gently folding the flour mixture preserves the airiness crucial to sponge cakes.
- Use a rubber spatula for folding to avoid deflating the batter.
- Line the pan with parchment for easy cake release and to prevent sticking.
- Check doneness with a toothpick; the cake should come out clean when fully baked.
- Cool the cake completely before frosting to prevent melting the frosting.
