Chocolate genoise sponge

Chocolate genoise sponge

By
From
Huxtabook
Makes
1 square 20 cm cake
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
softened butter, for greasing
4 eggs
125g caster sugar
75g plain flour, plus extra for dusting
50g unsweetened cocoa powder
30g butter, melted and cooled

Method

  1. Preheat the oven to 190°C. Butter and lightly flour a 20 cm square cake tin.
  2. Place the eggs and sugar in the bowl of an electric mixer with a whisk attached. Beat on high for 7–8 minutes, or until the mixture is very light and fluffy and forms a ‘ribbon’ when you lift the whisk.
  3. Sift the flour and cocoa powder together. Gently scatter the mixture over the batter and fold until combined, without being too rough. Drizzle in the melted butter and fold it through well, without overworking the batter.
  4. Pour the batter into the cake tin and bake for 30 minutes. To check if the sponge is done, lightly press the top — there should be some resistance. A skewer inserted into the centre of the cake should also come out clean.
  5. Remove from the oven and leave to cool in the tin for about 10 minutes. When cool enough to handle, carefully turn out onto a wire rack to cool completely.
  6. Once completely cooled, the cake can be wrapped in plastic wrap and stored in an airtight container in a cool dark place for several days, or refrigerated for up to 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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