Genoise Cake

Kathie Carr

By
@kathiecc

I was given this recipe by a friend who was a chef in Monterey, CA. The frosting recipe makes enough for 2 of the cake recipe, and I always make 2.

I have never tried to double the cake recipe, I just make 2.

The cake is buttery and delicious. You can use it for berries, like a shortcake or with ice cream and topping. Its versatile.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

CAKE:

1/2 c
butter, softened
1/2 c
sugar
2 large
eggs
1 c
cake flour
1/2 tsp
baking powder
1/2 tsp
vanilla extract

SOUR CREAM CHOCOLATE FROSTING:

1 c
plus 2 tablespoons semisweet chocolate, chopped or chips
1 c
plus 2 tablespoons milk chocolate, chopped or chips
3 c
sour cream
2 tsp
vanilla extract

Directions Step-By-Step

1
CAKE:

Preheat oven to 350 degrees. Butter an 8 inch square cake pan.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs with electric mixer, at high speed until very light and fluffy. Sift together flour and baking powder, then gently fold into batter. Stir in vanilla extract. Pour batter into prepared pan and bake at 350 degrees for 20-30 minutes, until light golden brown, and cake begins to pull away from sides of pan.
2
FROSTING:

Melt the two kinds of chocolate (in a double boiler over low heat or in microwave) watching carefully so as not to burn or overcook. When the chocolate is almost melted, remove from heat and stir until smooth. Using an electric mixer, beat in the sour cream and vanilla until the mixture is smooth and well blended. This will generously fill and frost a 9 inch two layer cake or two of the Genoise cakes.
3
Leftover frosting can be used to make cookie sandwiches from homemade or purchased cookies or graham crackers.

Note: I have never tried to double the cake recipe or halve the frosting recipe.

About this Recipe

Course/Dish: Cakes