Chocolate Genoise

Instructions

1. 1

   Preheat the oven to 180°C (160°C fan) and grease a 20cm springform cake tin.

2. 2

   Melt the butter and chocolate together over a bain-marie, stirring until smooth.

3. 3

   Brew the coffee and set aside to cool slightly.

4. 4

   In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

5. 5

   In a separate bowl, whisk the eggs, sugar, and vanilla extract until the mixture is thick and pale.

6. 6

   Pour the melted chocolate mixture over the egg mixture and gently fold together.

7. 7

   Add the dry ingredients to the chocolate mixture and fold until just combined.

8. 8

   Pour the batter into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

9. 9

   Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

10. 10

    Dust with powdered sugar before serving.