Preheat oven to 190°C and line a baking pan with butter.

Fit a stand mixer with a whisk attachment and add in the eggs. Mix on medium speed until pale and frothy. Gradually add sugar until it is pale and thick (8-10 minutes).

Add the melted butter and flour into the cake in thirds. Fold after adding each time till combined.

Add into the tin and bake for 25 minutes. Let cool.

Genoise Sponge Cake

First make brown butter: place butter in a small saucepan over medium heat and stir until completely melted. Allow butter to come to a boil and then continue to cook while stirring occasionally while it bubbles and crackles as the moisture boils off. Keep cooking with frequent stirring until it reaches a deep golden colour. It will progress from golden yellow to tan and finally, brown. The crackling noises will fade, the bubbles will subside and a dense foam will form at the surface as the last bit of water squeezes out. Stir constantly until you see brown flecks come up through the foam. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then place it in the freezer for about 10 minutes until cool and thick. It should be cool enough that it is opaque and firm, but not hard. If you freeze it for too long, just leave it at room temperature for 10-20 minutes until it softens up.

In a medium bowl, whisk together flour, baking soda and salt.

Beat butter with both sugars and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 2 minutes until creamy, lightened and a bit fluffy. Scrape down the sides and bottom of the bowl halfway through mixing. Beat in egg until well incorporated and creamy. Beat in milk. Add flour mixture and mix on low just until mostly combined then mix in chocolate chunks and nuts (if you’re using them). Refrigerate the dough for 1-2 hours.

Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.

Roll 2 tablespoons of cookie dough into balls and place them onto prepared baking sheets, spacing them 2 inches apart. Flatten them slightly with the palm of your hand and bake for 9-11 minutes until golden around the edges. Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling.

Brown Butter Chocolate Chip Cookies

Preheat oven to 175°c. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.

Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.

Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.

Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.

Combine chocolate, cream and honey in a saucepan over low heat and stir until completely melted, smooth and glossy. Pour it into a bowl and whisk in cocoa powder. Add sour cream and whisk it through. Let cool for 15 minutes then beat with a whisk until thick and lightened a bit. If your kitchen is warm, place it in the fridge for a few minutes to help it set faster. Spread over cooled cake layers immediately as it will thicken to a fudge consistency as it cools. This cake stays moist and fudgy for up to one week at room temperature.

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Ingredients

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For the cake

Instructions

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More Recipes

Genoise Sponge Cake

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