Genoise Brownie Cake | The Best Recipes

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Genoise Brownie Cake

"This is a dense cake that is very pliable and goes well with any rich frosting or filling. A great cake would be to bake two layers of this genoise, sandwiching a layer of fudgy brownies, and topping with chocolate icing."

Ingredients :

• Genoise:
• 1 cup cake flour
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Brownie:
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter
• 6 ounces unsweetened chocolate
• 2 cups white sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• 4 large eggs
• 3/4 cup prepared chocolate frosting, or as needed (optional)

Instructions :

Prep : 45M	Cook : 16M	Ready in : 1H58M

• Preheat oven to 350 degrees F (175 degrees C).
• Sift cake flour, 1 tablespoon sugar, and 1/4 teaspoon salt into a bowl.
• Whisk 4 eggs and 1/2 cup sugar together in a bowl. Beat on high speed using an electric mixer until pale yellow and tripled in volume. Mix in 1 tablespoon vanilla extract. Add the flour mixture in 3 batches, mixing batter until fully incorporated after each addition.
• Place melted butter into a bowl; add 1/2 cup of the batter and mix until smooth. Recombine with the main batter; mix until smooth. Pour batter into a round 9-inch baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 27 minutes. Remove from the oven and cool in the pan. Leave the oven on.
• Sift all-purpose flour and 1 teaspoon salt together in a bowl.
• Place 1 cup butter and chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 1 cup sugar; stir briefly. Pour mixture into a large bowl.
• Beat the remaining 1 cup sugar and 4 eggs together in a bowl using an electric mixer until just combined. Stir half gently into the chocolate mixture. Beat the remaining sugar-egg mixture until pale and doubled in volume; fold into the chocolate mixture. Add sifted flour mixture; mix until no dry spots remain. Pour batter into a round 9-inch baking pan.
• Bake brownie in the still-hot oven until a toothpick inserted into the center comes out mostly clean, 23 to 25 minutes. Let cool in the pan, at least 20 minutes.
• Transfer brownie layer to a plate; coat the top with frosting. Set genoise on top; spread frosting over the entire cake.

Notes :

• This genoise cake has no leavening agent, so the beating is what creates volume. Underbeating results in a rubbery cake.
• Use any variety of frosting you prefer.

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