Salted Chocolate Genoise
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This salted chocolate genoise is my go to when I want something decadent but don't have all day in the kitchen. It comes together in just 45 minutes from start to finish, making it perfect for unexpected guests or a last minute dessert craving. The dark chocolate chips give you those wonderful antioxidants while the kosher salt creates this amazing contrast that makes every bite more interesting. What I love most is how simple it is to make with ingredients you probably already have at home, and it's budget friendly too. Trust me, once you try it, you'll be making this again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 50 gunsweetened cocoa powder
- 2 egglarge eggs
- 100 mlwhole milk
- 100 gsalted butter
- 100 gdark chocolate chips
- 10 gkosher salt
- 5 gbaking powder
- 20 gunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease two 20cm x 20cm baking pans and line the bottoms with parchment paper.
Tip: Make sure to grease the pans thoroughly, as this will prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Sifting the dry ingredients will help to incorporate air and ensure a light texture.
- 3
In a large bowl, whisk together eggs, milk, and melted butter.
Tip: Using room temperature ingredients will help to create a lighter, fluffier cake.
- 4
Gradually pour the dry ingredients into the wet ingredients, whisking until just combined.
Tip: Be careful not to overmix, as this can result in a dense cake.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: The chocolate should be melted and glossy for the best results.
- 6
Pour the chocolate into the cake batter and whisk until well combined.
Tip: The cake should be smooth and glossy at this stage.
- 7
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to scrape the sides of the bowl and ensure all the batter is used.
- 8
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Don't overbake, as this can result in a dry cake.
- 9
Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This will help the cakes to set and become easier to work with.
- 10
Once the cakes are cool, use a serrated knife to level them and frost with your favorite frosting and salted buttercream.
Tip: This will give the cake a smooth, even surface and a delicious salty kick.
Recipe Variations
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