Chocolate Genoise

Genoise cakes are similar to sponge cakes, however they differ by the fact that the eggs are not separated in genoise and genoise contains a little melted butter. I made three layers of chocolate genoise today to use as the base of the Black Forest Cake I will complete tomorrow. Genoise is a light and airy cake, and its texture works well for a black forest cake. It can also be soaked or brushed with a little liquor or juice to moisten and flavor it. It isn't very hard to make either.

Chocolate Genoise
6 large eggs, at room temperature
1 cup granulated (white) sugar
3/4 cup all-purpose (plain) flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, melted and warm
1 teaspoon vanilla extract

Preheat oven to 350◦F. Grease three 8-inch round baking pans.
In a large bowl, beat the eggs until frothy. Gradually beat in the sugar until mixture is pale yellow and thickened.
Sift in the flour and the cocoa in two increments of each, gently folding after each addition. Gradually fold in the butter and vanilla. Divide batter equally among pans. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.