I love cakes. And I've been making this chocolate cake for years, and it's terrific. It does not have baking powder, so it depends a lot on the technique and the care that you put into the preparation.
The oven is also essential it must be hot, I recommend to star it at least 30 minutes before putting the cake inside.
If it's your first sponge cake I recommend using the easy chocolate sponge recipe.
Visit our collection of Chilean recipes here.
Chocolate Genoise Cake
for 20 people
Ingredients:
for the cake,
- 170 grams of cake flour or 120 grams of all-purpose flour and 50 grams of potato starch
- 55 grams of cocoa powder
- 7 eggs
- 200 grams of granulated sugar
- ¼ teaspoon of salt
- ¼ teaspoon vanilla extract
- 85 grams of unsalted butter, melted
Preparation:
- Preheat the oven to 365F or 185C.
- Cover the bottom of a circular cake mold of 20 cm of diameter or 8" by 8 cm or 3" high with butter or silicone paper.
- Sift the flour with the cocoa powder, mix them completely.
- In a bowl combine the eggs, sugar, salt, and vanilla using a fork. Place the bowl in a water bath and beat until the sugar dissolves, and the mixture warms up about 5 minutes. Remove carefully from the water bath the bowl will be hot, and beat with a mixer at high speed until the batter rises and becomes very frothy about 6-8 minutes.
- Sprinkle ⅓ of the mixture of flour and cocoa and using a spatula and enveloping movements incorporate it into the batter, repeat with the next ⅓ and then combine the last ⅓.
- Add the melted butter and incorporate it into the mixture always taking care not to deflate.
- Place in the prepared mold and bake for 35-40 minutes until when you put a stick in the middle, it comes out clean.
- Allow cooling in the mold. Refrigerate in the same mold if it is going to be filled the next day.
