Chocolate Genoise Cake with Raspberry Filling and C

Name: Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour; 1/4 cup cocoa powder; 1 tablespoon cornstarch; Pinch of baking soda; 6 eggs; 1 cup sugar; 2 tablespoons butter, melted; 1 cup heavy cream; 12 ounces bittersweet chocolate, chopped; 2 cups seedless raspberry jam; 1 cup heavy cream, whipped; Garnish: Raspberries, mint sprigs, powdered sugar

Servings: persons

3/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
6 eggs
1 cup sugar
2 tablespoons butter, melted
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
2 cups seedless raspberry jam
1 cup heavy cream, whipped
Garnish: Raspberries, mint sprigs, powdered sugar

1
Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
2
Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda.
3
In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume.
4
Mixture should form a ribbon when beaters are lifted.
5
Make sure that mixture does not get too hot and curdle eggs.
6
Remove from heat and gently fold in flour mixture until just combined.
7
Fold in melted butter and pour into cake pan.
8
Bake 20 minutes until cake is springy to touch.
9
Cool in pan 10 minutes on a cake rack, turn out and cool completely.
10
Ganache: In a small saucepan bring cream to a boil over high heat.
11
Remove from heat and whisk in chocolate.
12
Let cool, stirring occasionally, until thickened, but still pourable.
13
Assembly: Halve cake crosswise.
14
On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer.
15
Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated.
16
Let icing set, about 1 hour.
17
To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

1441

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup cake flour, 1/4 cup cocoa powder, 1 tablespoon cornstarch, Pinch of baking soda, and more.

Yes, Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions