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Chocolate: Chocolate Ginoise Cake

Source of Recipe

Emeril Lagasse


List of Ingredients

6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted
Chocolate Buttercream Frosting (see recipe)


Recipe

Preheat oven to 350ºF. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper. Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110ºF on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely. Yield: 8-inch Cake

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.