Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache

1. 1

   Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.

2. 2

   Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda.

3. 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. 4

   Mixture should form a ribbon when beaters are lifted.

5. 5

   Make sure that mixture does not get too hot and curdle eggs.

6. 6

   Remove from heat and gently fold in flour mixture until just combined.

7. 7

   Fold in melted butter and pour into cake pan.

8. 8

   Bake 20 minutes until cake is springy to touch.

9. 9

   Cool in pan 10 minutes on a cake rack, turn out and cool completely.

10. 10

    Ganache: In a small saucepan bring cream to a boil over high heat.

11. 11

    Remove from heat and whisk in chocolate.

12. 12

    Let cool, stirring occasionally, until thickened, but still pourable.

13. 13

    Assembly: Halve cake crosswise.

14. 14

    On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer.

15. 15

    Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated.

16. 16

    Let icing set, about 1 hour.

17. 17

    To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.