Chocolate Genoise With Chocolate-Peppermint Ganache
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water1 tsp
Vanilla Extract1 tsp
Baking Soda5 large
Egg1 large
Egg Yolk1 tsp
Salt2.5 cups
Whipping Cream1 cup
Light Corn SyrupDirections:
1
Make syrup: Stir water and sugar in small saucepan over low heat until sugar dissolves
2
Increase heat; boil
3
Remove from heat
4
Stir in creme de cacao and vanilla
5
(Can be made 1 week ahead
6
Cover; chill
7
) Stir water and sugar in small saucepan over low heat until sugar dissolves
8
Increase heat; boil
9
Remove from heat
10
Stir in creme de cacao and vanilla
11
(Can be made 1 week ahead
12
Cover; chill
13
) Make genoise: Preheat oven to 350°F
14
Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides; line bottom with parchment paper
15
Cover cake rack with paper towel; spray paper towel with nonstick spray
16
Sift flour, cocoa powder and baking soda into small bowl 3 times
17
Combine eggs, egg yolk, sugar and salt in large stainless steel bowl
18
{Step One} Set bowl over saucepan of simmering water (do not let bottom of bowl touch water)
19
Whisk until mixture is just warm to touch (thermometer will register 110°F), about 2 minutes
20
Remove mixture from over water
21
{Step Two} Using electric mixer, beat until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5 minutes
22
Beat in vanilla
23
Sift flour mixture over in 3 additions; fold gently to incorporate each time
24
Drizzle butter over and fold in (do not overmix or batter will deflate)
25
Transfer batter to prepared pan
26
Bake cake until tester inserted into center comes out clean, about 40 minutes
27
Cut around pan sides; release sides
28
Turn cake out onto towel-covered rack; peel off parchment
29
Cool
30
(Can be made 1 day ahead
31
Wrap; store at room temperature
32
) Preheat oven to 350°F
33
Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides; line bottom with parchment paper
34
Cover cake rack with paper towel; spray paper towel with nonstick spray
35
Sift flour, cocoa powder and baking soda into small bowl 3 times
36
Combine eggs, egg yolk, sugar and salt in large stainless steel bowl
37
{Step One} Set bowl over saucepan of simmering water (do not let bottom of bowl touch water)
38
Whisk until mixture is just warm to touch (thermometer will register 110°F), about 2 minutes
39
Remove mixture from over water
40
{Step Two} Using electric mixer, beat until mixture triples in volume and falls in heavy ribbon when beaters are lifted, about 5 minutes
41
Beat in vanilla
42
Sift flour mixture over in 3 additions; fold gently to incorporate each time
43
Drizzle butter over and fold in (do not overmix or batter will deflate)
44
Transfer batter to prepared pan
45
Bake cake until tester inserted into center comes out clean, about 40 minutes
46
Cut around pan sides; release sides
47
Turn cake out onto towel-covered rack; peel off parchment
48
Cool
49
(Can be made 1 day ahead
50
Wrap; store at room temperature
51
) Make ganache: Place chocolate in large bowl
52
Bring cream to boil in small saucepan
53
Pour cream over chocolate
54
{Step Three} Add corn syrup and extracts; whisk until smooth
55
Cool to room temperature, stirring occasionally
56
Transfer 3 cups ganache to medium bowl
57
Using electric mixer, beat until very thick and light colored, about 12 minutes
58
Using long serrated knife, cut genoise horizontally into 3 layers
59
Place 1 cake layer on cardboard round or pan bottom
60
Brush cake with 3 tablespoons syrup
61
Spread 1/3 of whipped ganache over
62
Repeat 2 more times with remaining cake layers, syrup and whipped ganache
63
Spread 1 cup unwhipped ganache thinly over top and sides of cake
64
Refrigerate cake until coating sets, about 10 minutes
65
If necessary, warm remaining un-whipped ganache until just pourable
66
Place cake on rack set over sheet of foil
67
Pour ganache over cake as glaze, spreading to cover top and sides smoothly
68
Chill until glaze begins to set, about 30 minutes
69
Place cake on platter
70
Press chocolate curls onto sides
71
Chill at least 2 hours
72
Place chocolate in large bowl
73
Bring cream to boil in small saucepan
74
Pour cream over chocolate
75
{Step Three} Add corn syrup and extracts; whisk until smooth
76
Cool to room temperature, stirring occasionally
77
Transfer 3 cups ganache to medium bowl
78
Using electric mixer, beat until very thick and light colored, about 12 minutes
79
Using long serrated knife, cut genoise horizontally into 3 layers
80
Place 1 cake layer on cardboard round or pan bottom
81
Brush cake with 3 tablespoons syrup
82
Spread 1/3 of whipped ganache over
83
Repeat 2 more times with remaining cake layers, syrup and whipped ganache
84
Spread 1 cup unwhipped ganache thinly over top and sides of cake
85
Refrigerate cake until coating sets, about 10 minutes
86
If necessary, warm remaining un-whipped ganache until just pourable
87
Place cake on rack set over sheet of foil
88
Pour ganache over cake as glaze, spreading to cover top and sides smoothly
89
Chill until glaze begins to set, about 30 minutes
90
Place cake on platter
91
Press chocolate curls onto sides
92
Chill at least 2 hours