Prep 45 mins
Cook 30 mins
This is my first attempt at doing a genoise with agave. I have no idea if it will work, but I'm giving it a shot. This type of cake typically uses less sugar than a regular butter cake, but I want to lower the glycemic index even further by using agave nectar. It is adapted from Rose Levy Beranbaum's Cake Bible.
- 37 g clarified butter, unsalted
- 28 g Dutch-processed cocoa powder
- 48 g boiling water
- 1 teaspoon vanilla
- 5 large eggs, room temperature
- 50 g agave nectar
- 75 g cake flour, sifted
- 28 g agave nectar
- 111 g water
- 28 g Grand Marnier
- Melt the clarified butter and keep very warm (around 115 degrees F).
- Whisk the cocoa and boiling water together until very smooth. Add vanilla, stir in completely, then cover whisk and bowl with plastic wrap.
- Set your mixing bowl over a pan of simmering water. Add the eggs and agave nectar, stirring constantly until the mixture becomes lukewarm. Transfer to the mixer and use the whisk attachment to beat at high speed for 5 minutes or so. The egg mixture should triple in volume.
- Take 2 cups of the eggs and whisk it into the cocoa until very smooth.
- Sift the flour over the remaining egg mixture, gently fold in until the flour disappears. Fold in cocoa until almost incorporated. Fold in butter in two parts with a large whisk or rubber spatula until just incorporated.
- Pour into a 9" prepared pan and bake 30-35 minutes or until the cake pulls away from the pan.
- Small saucepan with lid - Bring the agave and water to a rolling boil, stirring constantly. When at the boil: cover, remove from heat, and allow to cool completely. Transfer to a liquid measuring cup and add the liqueur. If needed, add enough water to bring the syrup up to 3/4 cup.