Genoise Cake with Mocha Buttercream

GENOISE CAKE WITH MOCHA BUTTERCREAM 

The most delicious cake ever.  Buttery and coffee-y and creamy, and well, heavenly.  Honestly, this cake has me speechless. 

Genoise Cake

5 T. melted and browned butter, tepid. 
1 1/2 cup sifted cake flour (or 1 cup regular flour less 1 T and add 1 T cornstarch)
4 large eggs
2/3 cup granulated sugar
2 t. vanilla extract
Brown butter in a saucepan, remove from heat to cool. Preheat oven to 325 F. Butter, place parchment in bottom, butter the parchment in an 8-in pan. 

Whisk eggs with sugar and vanilla in a double boiler until the mixture is warm to your finger. The mixture should be warm and foamy, not thick. Then beat in a mixer for 5-6 minutes until the mixture makes the ribbon. 

Next fold the butter and flour in to the batter alternating between both. Pour batter into the prepared pan and bake at 325 F for 35-45 minutes. Cake is done when it rises and doubles, and springs back when you touch it. Cool 10 minutes, remove pan. When completely cool, cover. Can be frozen. 

Mocha Buttercream

• 2 T espresso, cooled
• 5 large egg whites
• 1 1/4 cups sugar
• 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature

Directions

In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.

Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture, and continue beating until incorporated.  Frost away!