Viennese Chocolate Genoise with Mocha Bavarian Cream Filling

I am here..!! I know, it has been a long long time. For someone who posts a recipe once a week, this has been way too long. Well, I could give many excuses but honestly, the kids exams caught up and I am off to Kerala tomorrow. So my posts for the next two months will be a bit irregular. The holiday spirit is catching up you see with all the shopping and the never ending packing. And for all those lucky ones who are off to enjoy the vacations, HAPPY HOLS..! Its time to beat the summer, put on your swimwear, hit the beaches and the malls, brush up your attitudes and chill out.
Viennese Chocolate Cake with Mocha Bavarian Filling

Viennese Chocolate Cake with Mocha Bavarian Filling

Ever since I saw the Joconde Imprime on Rias’ blog, I have been hooked to the recipe. I pull it out of my bookmarked recipes and go through it casually every now and then. The procedure seemed so lengthy that I was always in doubt on whether to attempt it or not. But I also wanted to taste that lovely filling. Oh it looked so amazing.  Well, finally I have attempted it. Nope, not the complete establishment she has made out there but a smaller more humble version of the same. You see, am still a bit intimidated about trying out the joconde. This recipe is sourced from Ria.
Viennese Chocolate Cake with Mocha Bavarian Filling

Viennese Chocolate Cake with Mocha Bavarian Filling



for the sponge
  • Flour -125 gm
  • Powdered Sugar – 125 gm
  • Chocolate – 125 gm melted
  • Butter – 100 gm room temperature
  • Eggs –  5
  • Baking Powder – 1 tsp
  • Vanilla extract – 1 tsp
for the Mocha Bavarian Cream filling
  • Powdered Gelatin – 11 gm
  • Cold water – 75 ml
  • Egg Yolks – 2 large
  • Granulated Sugar – 65 gm
  • Milk – 250 ml
  • Vanilla Extract – 1 tsp
  • Instant Coffee Powder – 1 Tbsp
  • Heavy Cream – 250 ml
for the chocolate ganache
  • Semisweet Chocolate Chips – 125 gm
  • Heavy Cream – 100 gm
for the soaking liquid
  • Sugar – 3/4 cup
  • Water – 3/4 cup
  • Rum / Kahlua – a dash (optional)
Viennese Chocolate Cake with Mocha Bavarian Filling
for the sponge
  • Pre-heat the oven to 180 degrees.Grease and dust a 10″ baking tin and line the base with a greaseproof paper.
  • Melt the butter in a small bowl over a pan of hot water and leave for any sediments to settle. Pour off the clear ghee from the top of the bowl. If you have good quality ghee, that should work fine, just make sure that it is not hot when it is added to the mixture.
  • Sieve the flour and baking powder thrice.
  • Separate the yolks and whites and keep in 2 bowls.
  • Add sugar to the yolks and beat over a pan of hot water until thick and creamy.Add vanilla.
  • Sieve the flour on to the egg mixture.Do not stir in.
  • Pour the melted butter slowly over the flour, around the sides. Pour the melted chocolate.
  • Whisk the egg whites stiff(not dry) . Add a little whisked egg whites to the flour and mix gently.Fold in the remaining whites carefully.
  • Pour the mixture into the prepared tin and bake for 45-50 mins.
  • The cake is cooked when it shrinks from the sides of the tin and springs back into shape when pressed.Remove the cake from the oven and leave it for 2minutes in the tin on a wet cloth and then turn it out on a clean dry towel.Peel of the paper and let the cake cool on a rack.
  • Once the cake is cooled, slice it horizontally into 3 and keep aside.
for the Mocha Bavarian Cream Filling
  • Soak the gelatin in cold water and let it bloom for 5-6 minutes.
  • Separately whip the yolks and sugar until light and thick.
  • Bring the milk to near boiling point and slowly add it into the egg mixture,beating constantly.
  • Cook this mixture over a water bath until it thickens slightly.Add vanilla extract and coffee powder and mix well to dissolve.
  • Melt the gelatin and add into the egg mixture.
  • Let it cool over ice or in the fridge till half set, making sure to stir in every now and then to keep the mixture smooth. Don’t forget to this or else we will get a jelly like filling which does not look very appetizing when whipped.
  • Whip cream to soft peaks,DO NOT over whip.When the Cream Anglaise has thickened, and not yet set, fold in the cream.
for chocolate ganache
  • Heat the cream in a small bowl for about 30 seconds in the microwave.
  • Once the cream is hot, add the chocolate chips to it and mix well till you get a smooth ganache.
for the soaking liquid
  • Combine the sugar and the water in a small saucepan till the sugar has melted.
  • Take off the flame and add the alcohol if using it .
  • Mix well and keep aside.
Viennese chocolate Cake with mocha bavarian filling
  • Take a springform pan and layer the inside side with some parchment paper. The parchment paper will be like a wall around the cake.
  • Place the first layer of the chocolate sponge on your pan..
  • Soak it generously with the soaking liquid.
  • Pour 1/2 the Mocha Bavarian cream on top of it.
  • Place the second layer of chocolate sponge on top and repeat the process with chocolate sponge being the topmost layer.
  • Place this in the fridge for a couple of hours till the cream is set. Then the cake off the pan, remove the parchment paper and then add the ganache to the cake. Refrigerate for 4 hours.
  • Else, pour the ganache on top of the cake after you layer it and keep it in the fridge to set.
  • Either ways it tastes delicious.
Next time I am trying the joconde too. The cake was delicious – a chocolate -coffee yummy dose..!! My cream had oozed out onto the sides of the cake, like a frosting, but I put the chocolate ganache on top of it and it tasted lovely. Decorate as per choice.

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  1. Priya says:

    Hi Anzz, thanks for stopping by:) let me know when you make them 🙂 Also wanted to let you know that I am having several wonderful giveaways on my blog for my first blog anniversary – do check it out dear 🙂 cheers, priya

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