Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 3

Chocolate genoise cake

LV1957 | Jan 13, 201107:11 PM

I make a perfect plain Genoise cake but never had a successful result with a chocolate Genoise even though I’ve been using the same techniques. I’ve been trying many recipes for the chocolate Genoise cake but by the end of folding dry ingredients the batter always deflated and had a runny consistency and as result cakes were dense and low. It seems like cocoa is a problem. Can somebody help me with this?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound