The best delicious Chocolate Genoise Cake With Burnt Sugar Icing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Genoise Cake With Burnt Sugar Icing recipe today!
Hello my friends, this Chocolate Genoise Cake With Burnt Sugar Icing recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Genoise Cake With Burnt Sugar Icing is amazingly delicious, and addictive, everyone will be asking for more Chocolate Genoise Cake With Burnt Sugar Icing.
What Makes This Chocolate Genoise Cake With Burnt Sugar Icing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Genoise Cake With Burnt Sugar Icing.
Ready to make this Chocolate Genoise Cake With Burnt Sugar Icing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
=== FOR THE CAKE ===
8 Eggs
1 c Sugar; plus
2 tb Sugar
1/3 c Unsweetened cocoa powder
1 c Bleached flour
1 ts Baking powder
2 tb Butter
3/4 c Grand Marnier
1 Recipe Burnt Sugar Butter
-Cream; see * Note
=== FOR THE GANACHE ===
2 c Heavy cream
1/2 lb Hawaiian Vintage Chocolate
-pieces; chopped
* Note: See the “Burnt Sugar Butter Cream” recipe which is included
in this collection.
Preheat the oven to 350 degrees. For the cake: Put the eggs and 1 cup
of sugar in a large mixing bowl, and with an electric mixer fitted
with a wire whisk beat on medium-high speed until the mixture is pale
yellow, thick, and has tripled in volume, about 8 minutes, using the
mixer. Sift the cocoa, flour, and baking powder together in another
large mixing bowl. Add the egg mixture and fold to mix thoroughly so
the mixture is smooth. Grease two 9- by 2-inch round cake pans with
the butter. Sprinkle each with a tablespoon of the remaining sugar.
Pour the cake batter evenly into the pans and bake until the cakes
spring back when touched, about 25 minutes. Let cool for about 2
minutes. Using a thin knife, loosen the edges of the cakes, then flip
onto a wire rack. Let cool completely. To Assemble the Cake: Line a
baking sheet with parchment paper and place a wire rack over it.
Using a serrated knife, cut each cake in half horizontally. Brush the
tops of three layers each with 1/4 cup of the Grand Marnier. Place
the bottom layer on a 9-inch round of cardboard and set it on the
wire rack. Spread 3/4 cup of the frosting evenly on top of the layer.
Top with a second layer of cake. Spread another 3/4 cup evenly over
it. Repeat the same process with the third layer. Top with the fourth
layer. If necessary, shave off any uneven pieces of cake with a
serrated knife so that it is smooth and even on all sides. Chill for
2 hours. To Make the Ganache: Combine the cream and chopped chocolate
in a medium-size nonstick saucepan over medium heat. Stir until the
chocolate is completely melted and the mixture is smooth. Remove from
the heat and stir to cool, lifting the mixture out of the pot several
times with a rubber spatula or wooden spoon until it cools slightly.
It should be glossy and slightly thick. Spoon the mixture onto the
top of the chilled cake, allowing overflow to drip down the sides.
Cool slightly. Carefully remove the cake from the wire rack. Chill
for at least 6 hours. This recipe yields 10 servings.
Yields
10 servings
Leave a Reply