Side Pannel
Chocolate Genoise Cake
Ingredients List
- 1/2 c Unsalted butter
- 2 Squares semisweet chocolate
- 6 Slightly beaten eggs
- 1 c Sugar
- 1 ts Vanilla
- 1 c All-purpose flour
Directions
ESPRESSO BUTTERCREAM
6 Egg yolks
1 c Sugar
1/3 c Water
4 ts Instant espresso coffee
-powder
1 1/2 c Unsalted butter; softened
1/4 c Semisweet chocolate pieces;
-melted and cooled
In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not
touching) 1 to 2 inches of hot (not boiling) water in a large saucepan.
Heat over low heat, stirring occasoinally, about 10 minutes or till
lukewarm.
Remove from heat; remove bowl from saucepan. Beat with an electric mixer
on high sped about 15 minutes or till nearly tripled in volume.
Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate
mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30
minutes or till a wooden toothpick inserted near the 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 the edge of cake.
Espresso Buttercream: Beat egg yolk with electric mixer till thick and
lemon colored; set aside. In a medium saucepan combine sugar, water, and
coffee powder; bring to boiling, stirring till dissolved. Cook over medium
high heat. Stir constantly, till mixture reaches solt-ball stage (236F).
Quickly pour the hot mixture in a steady stream over yolks, beating
contantly on high speed. Continue beating till mixture is thick and
smooth. Cool 15 minutes.
Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1
tablespoon at at time, into cool yolk mixture. Cover and chill for 30
minutes or until stiff enough to spread. Stir semisweet chocolate pieces
into 1/2 cup of the buttercream.
6 Egg yolks
1 c Sugar
1/3 c Water
4 ts Instant espresso coffee
-powder
1 1/2 c Unsalted butter; softened
1/4 c Semisweet chocolate pieces;
-melted and cooled
In a large mixer bowl combine eggs, sugar and vanilla. Set bowl over (not
touching) 1 to 2 inches of hot (not boiling) water in a large saucepan.
Heat over low heat, stirring occasoinally, about 10 minutes or till
lukewarm.
Remove from heat; remove bowl from saucepan. Beat with an electric mixer
on high sped about 15 minutes or till nearly tripled in volume.
Gently fold in flour, 1/3 cup at a time. Gradually fold in chocolate
mixture. Spread evenly in prepared pans. Bake in a 350F oven 25 to 30
minutes or till a wooden toothpick inserted near the 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 the edge of cake.
Espresso Buttercream: Beat egg yolk with electric mixer till thick and
lemon colored; set aside. In a medium saucepan combine sugar, water, and
coffee powder; bring to boiling, stirring till dissolved. Cook over medium
high heat. Stir constantly, till mixture reaches solt-ball stage (236F).
Quickly pour the hot mixture in a steady stream over yolks, beating
contantly on high speed. Continue beating till mixture is thick and
smooth. Cool 15 minutes.
Meanwhile, beat the unsalted butter till light and fluffy. Beat butter, 1
tablespoon at at time, into cool yolk mixture. Cover and chill for 30
minutes or until stiff enough to spread. Stir semisweet chocolate pieces
into 1/2 cup of the buttercream.
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