A genoise is a rich, moist cake used for many elegant presentations. Serve for special occasions or enjoy anytime because every day should be special.
Serves 8-10
Prep Time: 15 minutes
Total time: 55 minutes
Ingredients:
Candied Orange Zest
- 1 orange
- 1-1/2 cups sugar
Chocolate Genoise
- 1/3 cup cake flour
- 1/3 cup cornstarch
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
- 4 eggs
- Pinch salt
- 2/3 cup sugar
Grand Marnier Syrup
- 1/3 cup sugar
- 3 Tablespoons Grand Marnier
Grand Marnier Filling
- 1/3 cup orange marmalade
- 2 tablespoons Grand Marnier
Whipped Genache Filling
- 12 ounces dark chocolate
- 1 cup heavy cream
Genache Glaze
- 8 ounces semisweet chocolate
- 1 cup heavy cream
Instructions:
Zest the orange into strips. To remove bitter taste place zest in a small saucepan, and boil for 5 minutes.
Drain and rinse under cold water.
Add 1 cup of water to 1 cup of the sugar and bring to a boil.
Remove from heat, add zest.
Let stand for 30 minutes.
Remove the zest and cool on a wire rack.
Spread remaining sugar on a plate and roll the zest in the sugar. The zest will keep refrigerated for one week.
Cake:
Heat oven to 350 degrees F.
Oil and flour 3 cake pans.
In a bowl, sift cake flour with remaining dry ingredients.
In a medium saucepan on low, combine eggs and a pinch of salt. Whisk, slowly while adding the sugar and continue to whisk until the mixture is light in color and fluffy being careful not to overheat (not over 110 degrees).
Fold in the dry ingredients in 3 batches.
Pour the batter into the cake pan.
Bake until the cake is firm and pulls away from the edges. Remove cake and cool on a wire rack.
Grand Marnier syrup:
Bring 1/3 cup water to boil over medium heat.
Add sugar and cook until sugar dissolves.
Allow to cool then add the Grand Marnier.
Grand Marnier Filling:
Mix together orange marmalade and Grand Marnier.
Ganache Filling:
In a large saucepan bring cream to a simmer.
Remove from heat and stir in chocolate pieces, cool.
With a mixer, beat until light and fluffy.
Ganache glaze:
In a saucepan bring cream to a simmer.
Remove from heat and stir in chocolate, cool. Mixture should be smooth. Do NOT refrigerate.
To assemble the genoise:
Split into 3 layers.
Brush each layer with syrup.
Place first layer on a plate and spread with Grand Marnier filling, then with ganache filling, top with next layer and repeat spreading with fillings.
Add last layer and repeat with fillings. Reserve enough of the ganache filling to decorate cake.
To finish the cake pour the glaze over the cake and smooth with a metal spatula. Refrigerate until glaze has set. With remaining whipped ganache pipe rosettes around the top of the cake and add zest.
Cooking Wiser:
- To help the cake rise, evenly tilt the pan around to cover cake pan sides with batter
- The genoise, syrup, and fillings can be prepared in advance and stored at room temperature
- Do not refrigerate the glaze.
- To save sugar, use what is left from making orange zest for syrup, just add the Grand Marnier