Chocolate Genoise Cake

From: (Stephanie da Silva)

Date: Sat, 10 Jul 1993 13:37:32 GMT

1/2 cup unsalted butter
2 squares (2 ounces) semisweet chocolate
6 slightly beaten eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
Espresso Buttercream

Grease and lightly flour two 9 x 1 1/2 inch round baking pans.  In a
saucepan melt butter and chocolate over low heat, stirring often; set 

In a large mixer bowl combine eggs, sugar and vanilla.  Set bowl over 
(not touching) 1 to 2 inches of hot (not boiling) water in a large 
saucepan.  Heat over low heat, stirring occasoinally, about 10 minutes 
or till lukewarm.

Remove from heat; remove bowl from saucepan.  Beat with an electric 
mixer on high sped about 15 minutes or till nearly tripled in volume.

Gently fold in flour, 1/3 cup at a time.  Gradually fold in chocolate 
mixture.  Spread evenly in prepared pans.  Bake in a 350F oven 25 to 30 
minutes or till a wooden toothpick inserted near the center comes out 
clean.  Cool 10 minutes on wire racks.  Remove from pans; cool.

Meanwhile, prepare Espresso Buttercream.  Fill and frost cake with
Espresso Buttercream.  Pipe chocolate buttercream around the edge of cake.

Espresso Buttercream

6 egg yolks
1 cup sugar
1/3 cup water
4 teaspoons instant espresso coffee powder
1 1/2 cups unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled

Beat egg yolk with electric mixer till thick and lemon colored; set 
aside.  In a medium saucepan combine sugar, water, and coffee powder; 
bring to boiling, stirring till dissolved.  Cook over medium high heat.  
Stir constantly, till mixture reaches solt-ball stage (236F).

Quckly pour the hot mixture in a steady stream over yolks, beating 
contantly on high speed.  Continue beating till mixture is thick and 
smooth.  Cool 15 minutes.

Meanwhile, beat the unsalted butter till light and fluffy.  Beat butter,
1 tablespoon at at time, into cool yolk mixture.  Cover and chill for 30
minutes or until stiff enough to spread.  Stir semisweet chocolate pieces 
into 1/2 cup of the buttercream.


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