Chocolate Genoise Cake
Ingredients
1/2 C. unsalted butter
2 squares semisweet chocolate
6 slightly beaten eggs
1 C. sugar
1 tsp. vanilla
1 C. all-purpose flour
Espresso Butter cream
Buttercream:
6 egg yolks
1 C. sugar
1/3 C. water
4 tsp. instant espresso coffee powder
1 1/2 C. unsalted butter
1/4 C. semisweet chocolate pieces, melted-cooled
Cooking Instructions
Grease and lightly flour two 9-inch round baking pans. In saucepan melt butter plus chocolate over low heat, stirring often; set aside. In large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not touching) water in large saucepan. Heat over low heat, stirring occasionally, about 10 minutes or until lukewarm. Remove from heat; remove bowl from saucepan. Beat with electric mixer on hi-speed about 15 minutes or until nearly tripled in volume. Gently fold in flour, 1/3 C. at a time. Gradually fold in chocolate mixture. Spread evenly in prepared pans. Bake in 350 oven 25-30 minutes or until wooden toothpick inserted near center comes out clean. Cool 10 minutes on wire racks. Remove from pans; cool. Meanwhile, prepare Espresso Buttercream. Fill and frost cake with Espresso Buttercream. Pipe chocolate buttercream around edge of cake. Buttercream: Beat yolk with electric mixer until thick and lemon colored; set aside. In medium saucepan combine sugar, water, coffee powder; bring to boiling, stirring until dissolved. Cook over medium-high heat. Stir constantly, until mixture reaches soft-ball stage 236. Quickly pour hot mixture in a steady stream over yolks, beating constantly on hi-speed. Beat until mixture is thick smooth. Cool 15 minutes. Meanwhile, beat unsalted butter until light and fluffy. Beat butter, 1 Tbls. at a time, into cool yolk mixture. Cover and chill 30 minutes or until stiff enough to spread. Stir semisweet chocolate pieces into 1/2 C. butter cream.
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