Chocolate Genoise Sponge

Have u wondered about those super soft cake base u get to eat in blackforest and chocolate truffles.........well i have.......
I have been searching such a recipe for  a long time until i found this.
I had heard about genoise sponge before..but thought it was meant for professional bakers.
But thought of making such cakes at home urged me to give it a try. To my surprise it was easier than making a regular cake and the cake turned out perfect on the first try itself.
I got this recipe from someones blog out side India, unfortunatly i dont remember the name of the blog coz i copied this recipe few years back and never retured to the blog.

Ingredients

• Plain flour  - 1/3 Cup + 1tbsp
• Cocoa - 1/3 Cup + 1tbsp
• Eggs - 4 nos,cold or at room temp
• Sugar - 1/2 Cup
• Butter - 50 gm,melted and hot

Method

• Preheat the oven to 170°c, grease and line bottom of a cake tin .
• Sift flour and cocoa powder together thrice, set aside .
• Place eggs in a bowl, add in the sugar and whisk immediately until combined. Hold the pot over medium low heat and whisk the egg mixture constantly, to bring up the temperature until its like baby's milk warm but not hot. The mixture will b foamy.
• Now whisk with an electric beater on high speed until it has tripled in volume. Turn the speed to low and whisk for atleast 1minute to stabilize the air bubbles. The mix will leave a trail when you lift up the  beaters and will merge back slowly into the batter.
• Sift half of the flour into this and gently fold in until combined. Now add in the remaining half and fold till no flour pockets are visible
• Add 1/3  of this to hot butter and mix thoroughly, pour this to the remaining batter and fold gently.
• Pour this to cake tin, level the top and tap a few times to remove large air bubbles.
• Bake on the center of the middle rack for 15 to 20 minutes or until the center is cooked.
• Cool completly in tin.

Notes

• Line the tin with butter paper or aluminium fold for easy removal of the cake.
• I kept the bowl over another bowl of simmering water to bring up the temperature of the eggs. And i finished the whole beating process over the simmering water itself. But in this way u have to b careful to remove the mixing bowl from heat at times so as to maintain the temperature as warm not hot.
• Fold in the flour very gently to maintain the air in the batter,or else the cake will not rise
• Bake immediately.
• My oven took 15 minutes at 160°c.
• This cake cant be eaten as such coz its too dry. Always frost it.
• This cake is perfect for any layer cakes.