Chocolate Genoise

Génoise au Chocolat

Preparation info

    • Difficulty

      Medium

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

For an all-purpose chocolate cake that can be used in the same way as the plain génoise, simply replace one-third of the flour in the preceding recipes with cocoa powder. Mix the flour and cocoa together before sifting into the batter. The measurements are as follows: for an 8-inch cake, cup (50 g) all-purpose flour and ¼ cup (20 g) unsweetened cocoa powder; for a 9-inch cake, ½ cup (70 g) all-purpose flour and cup (30 g) unsweetened cocoa powder.