Chocolate Genoise Cake

A genoise is an airy cake with a delicate texture that, unlike other sponge cakes, stays wonderfully moist for several days. This chocolate version has a rich flavour but retains its lightness, making it an ideal dessert to follow a rich meal.

MAKES: one 8-inch cake; 8 to 10 servings

PREP TIME: 30 minutes

COOKING TIME: about 20 minutes

INGREDIENTS:

CAKE

• 4 large eggs
• ⅔ cup granulated sugar
• ½ cup cake-and-pastry flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• 3 Tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract

FROSTING

• 2 ½ Tbsp unsalted butter, softened
• 2 Tbsp whole milk
• 1 ¼ cups icing sugar, sifted
• 2 Tbsp unsweetened cocoa powder

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease an 8-inch round baking pan. Dust the pan with a little cocoa powder.
2. For the cake, bring the eggs to room temperature by placing them in a bowl and adding enough warm water to cover them. Let stand for about 5 minutes.
3. In a large bowl and using an electric mixer on high speed, beat the eggs and sugar until the mixture becomes pale and thick, and falls in ribbons when the beaters are lifted, about 8 minutes.
4. Sift the flour, cocoa powder and salt into the egg mixture, then gently fold in the flour mixture until well combined. Fold in the butter and vanilla extract.
5. Scrape the batter into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
6. Let the cake cool in the pan on a wire rack for 5 to 10 minutes. Run a knife around the edge of the pan to loosen the cake. Turn the cake out onto the wire rack and let cool completely.
7. For the frosting, combine the butter and milk in a microwaveable bowl. Microwave on medium until the butter has melted, about 30 seconds.
8. In a medium bowl, whisk together the icing sugar and cocoa powder. Stir in the warm milk mixture. Whisk until smooth.
9. Pour the icing onto the cake. Spread it evenly over the top and (if you wish) let it dribble down the sides. Let stand until the frosting is set before serving, 10 to 15 minutes. (The cake can be refrigerated in an airtight container for up to 3 days.)

NOTE:

• It is suggested to bring the eggs to room temperature before using, and to sift the flour, cocoa powder, and icing sugar before using for best results.