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Another day, another attempt..

 

This time I decided to go woth the Genoise au Chocolat from The Cake Bible. (I opted for new recipe because of failure at previous attempt + I didn't like the overwhelming taste and smell of honey...I wanted a chocolate genoise :))

 

I scaled all ingredients to fit a 6x3" pan (and used 6x4") instead of 9x2" as instructions required (because I don't have that size pan). I lined the pan with parchment on bottom and sides.

 

I also lowered the temperature to 325F (165C) with convection and baked around 32 min.

 

Now I'm thinking I should have gone for at least 35 or 40 min. But the smell indicated to me that it was done, and when I inserted the toothpict it came out clean, so I decided to not return it to the oven.

I think the center collapsed ever so slightly after a few seconds and after I gave it a gentle drop.

 

I flipped it over onto a rack and I was a bit clumsy and so had to really pull at the parchment paper to get it off the cake.

This is how it looked upside down - you can see a slight indentation... I guess I wont know how it turned out until I cut it.

 

 

I turned it back to the right side up after cca 8 min, and you can see the cake did collapse a bit..I just hope it's not terribly underbaked in the center🤞

 

 

Section pictures:

 

The bottom again was a bit more dense, the middle was soooo fluffy, so was the tip, but the top WAS a bit sunken in.

While this didn't turn out as I idealy would have wanted, I think I'm happy with the result. I've noticed the sides look a bit dark but they didn't develop a crust, so I'm not sure, is that only caramelized sugar?

What can I do to get a more beautiful top/ not sunken in (the toothpick was dry when I took out the cake)

 

I did use a realy wide bowl when folding in the flour - I think it might have been a bit too large and the cream deflated a bit more than I'd have liked - is this possible?

It wasnt teribly deflated though, so I was really, really hoping it wouldn't collapse this time.

I'm not even sure how much it rose while baking, if at all?? (Hard to remember since I used such a deep pan)

 

Will post additional pictures of the sections.

 

What do you think of this attempt?

 

Edit: I mesured the height because it looks a bit taller in the pictures. It's at 5 cm (cca 2"?)

Another day, another attempt..

 

This time I decided to go woth the Genoise au Chocolat from The Cake Bible. (I opted for new recipe because of failure at previous attempt + I didn't like the overwhelming taste and smell of honey...I wanted a chocolate genoise :))

 

I scaled all ingredients to fit a 6x3" pan (and used 6x4") instead of 9x2" as instructions required (because I don't have that size pan). I lined the pan with parchment on bottom and sides.

 

I also lowered the temperature to 325F (165C) with convection and baked around 32 min.

 

Now I'm thinking I should have gone for at least 35 or 40 min. But the smell indicated to me that it was done, and when I inserted the toothpict it came out clean, so I decided to not return it to the oven.

I think the center collapsed ever so slightly after a few seconds and after I gave it a gentle drop.

 

I flipped it over onto a rack and I was a bit clumsy and so had to really pull at the parchment paper to get it off the cake.

This is how it looked upside down - you can see a slight indentation... I guess I wont know how it turned out until I cut it.

 

 

I turned it back to the right side up after cca 8 min, and you can see the cake did collapse a bit..I just hope it's not terribly underbaked in the center🤞

 

 

I did use a realy wide bowl when folding in the flour - I think it might have been a bit too large and the cream deflated a bit more than I'd have liked - is this possible?

It wasnt teribly deflated though, so I was really, really hoping it wouldn't collapse this time.

I'm not even sure how much it rose while baking, if at all?? (Hard to remember since I used such a deep pan)

 

Will post additional pictures of the sections.

 

What do you think of this attempt?

 

Edit: I mesured the height because it looks a bit taller in the pictures. It's at 5 cm (cca 2"?)