Genoise Chocolate Sponge Cake

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.

2. In a heatproof bowl set over a pot of simmering water, whisk together the eggs and granulated sugar. Make sure the water does not touch the bottom of the bowl.

3. Continue whisking the egg mixture until it reaches body temperature, about 3-4 minutes. Remove from heat and stir in the vanilla extract.

4. Using an electric mixer, beat the egg mixture on high speed until it has tripled in volume and holds a ribbon-like trail when the beaters are lifted, about 5-7 minutes.

5. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.

6. Take a small amount of the batter and mix it with the melted butter in a separate bowl. Once combined, fold this mixture back into the rest of the batter.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Once cooled, you can enjoy the Genoise Chocolate Sponge Cake as is or use it as a base for your favorite frosting, fillings, or decorations.

10. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.