Chocolate Genoise

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper. Do not butter the sides.

2. 2

   In a bowl, combine the flour and cocoa. Set aside.

3. 3

   In another bowl and using an electric mixer, beat the eggs, sugar and vanilla until the mixture turns pale, quadruples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the melted butter.

4. 4

   Sift the flour mixture onto the egg mixture, gently folding it in with a spatula as you go.

5. 5

   Pour the batter into the cake pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.

6. 6

   Let cool for about 10 minutes. Run a thin-bladed knife around the edge of the pans to loosen the cake. Unmould onto a cooling rack and let cool. Ice with ganache.