Chocolate Genoise with oreo cream filling

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Chocolate Genoise:

A Chocolate Genoise is similar to a sponge cake, although it does differ in that the eggs are not separated and it contains a little warm melted butter. This cake so unique for its spongy texture that is so wonderfully light and moist.


5 eggs
½ cup cake flour (1/2cup flour + 2tbsp corn flour)
¼ cup cocoa powder (Cadbury cocoa is the best)
½ tsp salt
¾ cup granulated sugar
1/4cup warm melted butter
1tsp vanilla essence

For filling:

10 pieces oreo biscuits (crushed the biscuits)
2 cup whipped cream or heavy cream (beat the heavy cream for 5 minutes using an electric mixer)
100gm melted dark chocolate

Preheat oven to 180C. Grease and line one 9 inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the cake flour, salt and cocoa powder.
Place a saucepan half filled with water over high heat and bring it to a simmer.
In a heatproof bowl whisk the eggs with the sugar using an egg beater.
Make a double boiler by setting the heatproof bowl over the simmering water.
Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this will take about 5 minutes).
Remove from heat and beat the mixer on high speed until the mixture is thick (about 5 minutes). When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. The batter will fall back into the bowl in a ribbon like pattern.
Add vanilla and beat at low speed for 30 seconds until they are well combined.
Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest.
Take 1 cup of the batter and fold it into the melted butter. Then mix it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 – 25 minutes or until a toothpick inserted into the center comes out clean.

Oreo cream frosting:

In a bowl mix the crushed oreo biscuits with 1 and 1/2 cup whipped cream.


Using a sharp knife, cut the genoise, horizontally, into three layers.
Brush the cake layer with syrup. Take whipped cream and oreo mixer and spread on the moistened cake.
Repeat for another layer. Reserve 1/2 cup of whipped cream and spread the remaining cream over top and sides of cake.
Spread some melted chocolate over top of the cake.

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