Chocolate Gateau Recipe

To make the chocolate Génoise sponge:

Makes 2 x 16cm sponges
8 eggs
225g caster sugar
175g flour
50g cocoa powder
65g butter, melted

  1. Whisk the eggs and sugar together to form a sabayon.
  2. Slowly fold in the flour and cocoa powder.
  3. Take a small amount of the mixture and combine it with the melted butter. The return this to the rest of the mixture and fold through.
  4. Place in a lined mould and bake at 180°C for 15-20 minutes

To make the buttercream:

250g unsalted butter
190g icing sugar
60g block chocolate (melted in a basin in a bain-marie)

  1. Mix the butter, icing sugar and melted chocolate together well.

To make the chocolate glaze:

375ml double cream
350ml water
450g caster sugar
150g cocoa powder
8 ½ leaves (20g) leaf gelatine, soaked in cold water

  1. Place the cream, water, sugar and cocoa powder in a heavy-bottomed saucepan. Bring to the boil slowly. Simmer for 2-3 minutes, then remove from the heat.
  2. Drain the soaked gelatine and add it to the mixture. Stir until the gelatine has dissolved.
  3. Pass, then stir over ice to cool.
  4. Pour into a plastic container and press clingfilm directly onto the surface.

To make the chocolate gateau:

  1. Cut the Génoise sponge into three slices crosswise.
  2. Prepare the buttercream and mix in the melted chocolate.
  3. Lightly moisten each side of the Génoise sponge with stock syrup, which may be flavoured with kirsch, rum etc.
  4. Lightly spread each slice of the Génoise sponge with buttercream and sandwich together.
  5. Coat the sides and top with the glaze, then decorate.