Salted Chocolate Genoise

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.