Genoise Tres Cafe! Coffee isn't my most favorite of flavors but my hubby likes it and I didn't want to fall too far behind besides we were having guests so it was a good opportunity. The last time I attempted a genoise I found it to be a bit dry. Some of my fellow bloggers suggested that perhaps I didn't use enough of the simple syrup to moisten the cake. So I listened this time (see...sometimes I really do listen) and well......let's start from the top!
The genoise for this project called for beurre noisette (remember, that's browned butter..yum!!!) which is really why I didn't hesitate. Also in attendance was vanilla, eggs, superfine sugar and Wondra flour (I substituted cake flour). Rose suggested adding coffee extract or instant expresso which will eventually give you the "Tres" in "Tres Cafe". But, I decided to skip that part thus allowing the beurre noisette to stand out.
The next component was to be coffee syrup. This of course I did with sugar, water and instant expresso powder. I followed Rose's directions this time and soaked the bottom of the cake and the top of the cake with all of the syrup. If you look closely at the next photo you can see the syrup line.
The third component was a Mocha Whipped Ganache with chocolate, instant coffee powder, heavy cream and vanilla. This took me three tries to get and I still don't think it was perfect. Here is the directions: In a food processor, process the chopped chocolate with the coffee powder, until very fine. Scald the cream. With the processor running add the cream through the feed tube. Process until smooth. Scrape the mixture into the bowl of the mixer and chill 50-60 minutes. Stir the bowl 3 or 4 times, it will start to thicken as it chills. Do not allow the mixture to get too cold or it will thicken too much to whip. Well, of course this was try one- too thick to whip. So I warmed it again and chilled it again (much less time but I was making a smaller amount so that makes sense). Next using the whisk attachment whip the ganache on medium speed until it lightens...don't over beat or it will become grainy. Ok this was try #2, it was grainy. So again I warmed it and chilled it. This time I was very careful. I still don't think it was perfect. In any case I frosted the cake, chilled and served.
This genoise was definitly better than my last attempt. I do believe the beurre noisette AND using the proper amount of syrup made all the difference. The ganache just melted in your mouth.
And the coffee flavor wasn't over-powering. As you can see I made a smaller cake cutting everything in half. In spite of the size, amount of coffee flavor, failed attemps at making the whipped ganache, it was a very nice cake enjoyed by all.
