Tag Archives: Chocolate Genoise

Chocolate Buttercream Easter Cake

8 Apr

April 8th, 2012

I can’t believe it’s already April and Easter is here! Seems like a lot of people took advantage of the nice weather to celebrate the Easter holiday because when I went out to run a few errands the streets were pretty quiet. Plus, a lot of stores were closed today. Besides going out for Easter breakfast and an afternoon run, I made an Easter Cake and decorated it with a cute Easter theme. The cake is chocolate genoise, filled with vanilla buttercream and iced with chocolate buttercream. I played with marzipan to make the Easter eggs and little chicks- aren’t they cute?

Easter chicks and eggs colored and molded with marzipan.

Piping a basket weave pattern all around the side of the cake.

Hope everyone had a fun and safe Easter Sunday!

Chocolate Genoise Recipe:

  1. 70g cake flour
  2. 15g cocoa powder
  3. Pinch of baking soda
  4. 15g butter
  5. 3 whole eggs
  6. 75g granulated sugar

Directions:

  1. Butter 6-inch cake pan. Place parchment at the bottom of the pan. Set aside.
  2. Sift cake flour, cocoa powder, and baking soda three times.
  3. Melt butter in microwave.
  4. Place eggs and sugar in a mixer bowl. Heat over a double boiler, while whisking continuously.
  5. Once the mixture reaches about 110 degrees Fahrenheit remove it from the heat. Place a dollop of the egg mixture in with the butter, mix and set aside.  Whisk the rest of the egg mixture with the mixer on high speed for about three minutes.
  6. Fold 1/3 of the dry ingredients into the egg mixture using a spatula.
  7. Fold another 1/3 of the dries into the batter. Also add the melted butter. Fold until streaky.
  8. Add the last 1/3 of the dries and fold until incorporated, while being careful not to over fold the mixture.
  9. Pour the batter into the 6-inch cake pan and bake immediately at 350 degrees Fahrenheit. I set the timer for 20 minutes and checked at every 5 minutes. Total time before the cake was done was about 32 minutes.
  10. Immediately invert the cake onto a cooling rack. Allow to completely cool.

Chocolate Genoise Cake with Chocolate Buttercream

11 Feb

February 11th, 2012
Happy Birthday, Herman! It was actually on February 8th, but we had a celebration dinner with friends on February 7th. Instead of going out to buy one of his favorite types of sponge cake from the Asian bakeries I decided to make his birthday cake.  I went with a chocolate genoise, which is a lighter, airier cake.  It was soaked with a subtle rum flavored syrup, filled with chocolate ganache and frosted with chocolate buttercream. On top of that I drizzled the entire cake with melted white and dark chocolate. Yes, it was a choco-a-holic type of cake!

Chocolate Genoise Cake

Filled with Chocolate Ganache

Frosted with Chocolate Buttercream

Drizzled with melted chocolate

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