Dear tbartley2007, thanks for sharing and good job! It is the best Maria I’ve seen on this blog to date! You have been very creative on working around the small challenges you encountered, I do the same, the result of work arounds-is alway a nice creation!
Wow… people are now following my work! and I was just going to say that strawberry whipped cream cakes are my familys favorite for generations.
I ALWAYS whip my chocolate genoise until it reaches the volume indicated, often longer time than stated. Recently I have been using my water bath attachment with very warm water and notice an improvement in volume and times.
I can’t recall for sure, but the picture of my 4 layer may have been made with AP flour. It could have contributed to the texture difference. I do use cake flour now, give you a nicer crumb with smaller holes.
Frangelico has half the alcohol amount than most other sweet liquors. You should really use it, and I have not found any better flavoring for the Moist Chocolate Genoise. The amount of liquor is so small plus the amount of time the cake sits, will evaporate any taste-able trace of alcohol! Trust me on this. Also, you need to know that Frangelico has an incredible amount of sugar; it is near as sweet as syrup, so if you were to omit it, don’t just add water; I would keep the syrup as is (without adding extra water) and make extra syrup to reach the necessary amount to moist the genoise.
Recently, I am testing Biscuit de Savoie, chocolate variation. I find it “easier” to execute, or perhaps I am just getting King status of Biscuit! I have changed the name from Biscuit de Savoie (which is in French) to Savoiardi (which is in Italian), because I am tired of people thinking that Biscuit de Savoie was made with Bisquick!