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Genoise Brownie Cake

"This is a dense cake this is very pliable and is going properly with any wealthy frosting or filling. A top notch cake could be to bake layers of this genoise, sandwiching a layer of fudgy tarts, and topping with chocolate icing."

Ingredients :

Genoise:
1 cup cake flour
1 tablespoon white sugar
1/4 teaspoon salt
half of cup white sugar
four large eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons unsalted butter, melted
Brownie:
1 1/4 cups all-reason flour
1 teaspoon salt
1 cup unsalted butter
6 oz unsweetened chocolate
2 cups white sugar, divided
1 teaspoon vanilla extract
1 teaspoon vanilla extract
four large eggs
3/4 cup prepared chocolate frosting, or as needed (optional)

Instructions :

Prep : 45M	Cook : 16M	Ready in : 1H58M

Preheat oven to 350 ranges F (a hundred seventy five levels C).
Sift cake flour, 1 tablespoon sugar, and 1/four teaspoon salt right into a bowl.
Whisk four eggs and 1/2 cup sugar together in a bowl. Beat on high speed the use of an electric mixer till light yellow and tripled in volume. Mix in 1 tablespoon vanilla extract. Add the flour mixture in 3 batches, mixing batter till completely incorporated after each addition.
Place melted butter right into a bowl; add half of cup of the batter and mix until clean. Recombine with the principle batter; blend until clean. Pour batter right into a spherical 9-inch baking pan.
Bake within the preheated oven till a toothpick inserted into the center comes out smooth, 25 to 27 mins. Remove from the oven and cool inside the pan. Leave the oven on.
Sift all-reason flour and 1 teaspoon salt together in a bowl.
Place 1 cup butter and chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to keep away from scorching, until chocolate is melted, approximately 5 mins. Add 1 cup sugar; stir in brief. Pour mixture right into a huge bowl.
Beat the closing 1 cup sugar and 4 eggs collectively in a bowl the use of an electric mixer till simply mixed. Stir half lightly into the chocolate mixture. Beat the remaining sugar-egg mixture till faded and doubled in extent; fold into the chocolate combination. Add sifted flour aggregate; blend until no dry spots remain. Pour batter right into a round nine-inch baking pan.
Bake brownie within the still-warm oven till a toothpick inserted into the middle comes out in general easy, 23 to twenty-five minutes. Let cool in the pan, at least 20 mins.
Transfer brownie layer to a plate; coat the pinnacle with frosting. Set genoise on top; spread frosting over the complete cake.

Notes :

This genoise cake has no leavening agent, so the beating is what creates volume. Underbeating results in a rubbery cake.
Use any type of frosting you decide on.

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