Chocolate & Pistachio Genoises

Chocolate Genoise

6 whole eggs
180 grams sugar
80 grams cornstarch
80 grams flour
20 grams cocoa powder
20 grams butter, melted and cooled


Summer is here and we’ve got Father’s day, 4th of July, picnics and beach parties ahead of us. These little gems are practical and portable, with that said, there is nothing so precious as sweet layered desserts in a Mason jar. So here’s a" little sugah“ for you.

Happy Summer!

The Genoise: (sponge cake to most folks)

  • 1 ½ T Butter (melted)
  • 1 ½ T Coconut Oil (melted)
  • 1 t Pure Vanilla Extract
  • 1 C. Cake Flour  (sifted) or AP (All Purpose) if you don’t have cake Flour
  • 4 Whole eggs
  • 2/3 c. Sugar

Making The Cake:

  1. Preheat  the oven to 350 degrees
  2. Line a jelly roll pan with parchment paper. Spray with vegetable oil and dust with flour.
  3. Melt butter and coconut oil together and add vanilla. Keep on the side.
  4. Sift flour.
  5. Bring a sauce pan of water to just under a boil.
  6. Whisk eggs and sugar together in a heatproof mixing bowl and place over the saucepan. Whisk just until the eggs are warmed and the sugar has melted. You can feel this by your fingers. The mixture should be slightly warm and perfectly smooth between them.
  7. Add 1/3 of the sifted flour and mix lightly. Fold in the remaining flour slowly, do not beat the cake batter.
  8. Fold the butter/coconut oil/vanilla mixture into the batter
  9. Pour onto the prepared baking sheet and smooth with a cake spatula.
  10. Bake for 15 minutes turning once in the middle.
  11. Let cool to room temperature.

The Frosting:

  • 4 ½ oz. White Chocolate just melted (not over 160 degrees)
  • 6 oz. Cream Cheese (softened)
  • 2 oz. Butter (softened)
  • ¼ c. Powdered sugar (sifted)
  • 2 t. Lemon Juice
  • ¼ c. ground Coconut
  1. In a mixing bowl beat the cream cheese, butter together.
  2. Add the lemon juice and powdered sugar and beat until smooth.
  3. Pour in the melted white chocolate and continue to beat until smooth.
  4. Add ground coconut.
  5. Place in a piping bag with a large round tip or a Ziplock bag with a corner cut for piping.

The syrup:

  • 1 c. Sugar
  • 1 c. Water
  1. Bring to a boil for 3 minutes and cool to room temperature.

The Assembly:

  1. Invert the cake on a cutting board. Remove the parchment paper.
  2. Cut the cake rounds out to fit with a cutter or a wine glass. Trim with scissors if needed. 
  3. Place a piece of cake in the bottom of the jar and drizzle with some syrup.
  4. Place a dollop of filling on top and repeat with cake and syrup until you are close to the top.
  5. Finish with frosting and top with toasted coconut.

Tie it up with a string, add a spoon and tuck them in a tote. This coconut cake will take you back to Charleston, even if you’ve never been there before.