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Genoise Cake with Mocha Buttercream


Genoise Cake with Mocha Buttercream

It's finally spring!  Well, sort of.  The weather man says snow tonight and that's just depressing.  I ran outside and snagged these lilac branches before the little buds get frozen off.  Some day it will be spring, I keep telling myself... someday.  (recipe after the jump!)

In honor of sort-of-spring and to cheer myself up after learning of the incoming snow, I made this delicious mini cake!  I like to soak my cake with coffee to give it a little more moisture, but you can do what you like.  I think a little coffee liqueur instead of just coffee would be lovely too. 

The most delicious cake ever.  Buttery and coffee-y and creamy, and well, heavenly.  Honestly, this cake has me speechless.  It would be pretty too, if I weren't incompetent with buttercream frosting. 

Genoise Cake


5 T. melted and browned butter, tepid. 1 1/2 cup sifted cake flour (sift first, measure after)4 large eggs2/3 cup granulated sugar2 t. vanilla extract

Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325 F. Butter, place parchment in bottom, butter the parchment in an 8-in pan. 
Whisk eggs with sugar and vanilla in a double boiler until the mixture is warm to your finger. The mixture should be warm and foamy, not thick. Then beat in a mixer for 5-6 minutes until the mixture makes the ribbon. 
Next fold the butter and flour in to the batter alternating between both. Pour batter into the prepared pan and bake at 325 F for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen. 



Mocha Buttercream


  • 2 T espresso, cooled
  • 5 large egg whites
  • 1 1/4 cups sugar
  • 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature

Directions
In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture, and continue beating until incorporated.  Frost away!  And hopefully your buttercream will look prettier than mine does!