{"product_id":"mix-pour-genoise-chocolat","title":"Chocolate Genoise Mix","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes Chocolate Sponge Mix\u003c\/strong\u003e is the ready-to-use reference preparation for making \u003cstrong\u003echocolate cake bases\u003c\/strong\u003e with a professional texture in under 15 minutes. Specially formulated to achieve an \u003cstrong\u003eelastic, soft, and airy crumb\u003c\/strong\u003e with an intense cocoa flavor, this FunCakes preparation is the essential ally for bakers producing \u003cstrong\u003eBlack Forest cakes\u003c\/strong\u003e, \u003cstrong\u003echocolate layer cakes\u003c\/strong\u003e, or \u003cstrong\u003emulti-textured chocolate entremets\u003c\/strong\u003e in series. Available in \u003cstrong\u003e3 sizes\u003c\/strong\u003e (500 g for occasional use, 1 kg for festive productions, 4 kg economical pro size), it adapts to the volumes of all workshops, from independent cake designers to boutique patisseries with continuous flow.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eFunCakes (Netherlands)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eReady-to-use sponge mix\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFlavor\u003c\/strong\u003e\u003cspan\u003eChocolate (5% cocoa)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eSizes\u003c\/strong\u003e\u003cspan\u003e500 g, 1 kg, 4 kg\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cspan\u003eLight, elastic, airy\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003cspan\u003e15 minutes (eggs + water)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails class=\"patissland-accordion\" open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose the FunCakes Chocolate Sponge Mix?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes Chocolate Sponge Mix\u003c\/strong\u003e stands out with 6 advantages that make it the reference for professional bakers and cake designers seeking consistency and productivity:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional elastic texture\u003c\/strong\u003e: the crumb is particularly elastic and soft, ideal for soaking with syrup without collapsing, unlike a classic chocolate cake that is too crumbly for layered assembly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense cocoa flavor\u003c\/strong\u003e: the formulation based on skimmed cocoa powder (5%) provides a deep chocolate taste without excessive bitterness, perfect as a neutral base for raspberry, vanilla, or caramel inserts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuaranteed consistent results\u003c\/strong\u003e: calibrated industrial preparation that eliminates weighing variations and ensures a constant result with every batch, a major asset for series orders of wedding cakes or corporate anniversaries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSignificant time savings\u003c\/strong\u003e: preparation in 15 minutes flat (mixing + beating + baking), saving 60 to 70% compared to a traditional egg-sugar-flour-cocoa recipe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 sizes suited to every use\u003c\/strong\u003e: 500 g for occasional bakers and testing, 1 kg for regular production workshops, 4 kg economical size for just-in-time labs and cake design schools.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull compatibility with professional techniques\u003c\/strong\u003e: the sponge cake can be cut into discs without crumbling, withstands freezing to anticipate orders, and accepts all classic soaking syrups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full range of FunCakes preparations, see the \u003ca class=\"pl-link\" href=\"\/en\/collections\/mix-de-preparation-coulis\"\u003ePatissland Preparation Mix collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical characteristics\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eFunCakes (Netherlands)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eReady-to-use chocolate genoise mix\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCocoa concentration\u003c\/td\u003e\n\u003ctd\u003e5% (skimmed cocoa powder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailable formats\u003c\/td\u003e\n\u003ctd\u003e500 g \/ 1 kg \/ 4 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture obtained\u003c\/td\u003e\n\u003ctd\u003eLight, elastic, soft crumb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatible soaking\u003c\/td\u003e\n\u003ctd\u003eYes (syrups, alcohols, infusions)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatible with disk cutting\u003c\/td\u003e\n\u003ctd\u003eYes (layer cakes, entremets)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFreezable\u003c\/td\u003e\n\u003ctd\u003eYes (advance preparation)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreparation time\u003c\/td\u003e\n\u003ctd\u003e10 to 15 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBaking temperature\u003c\/td\u003e\n\u003ctd\u003e180°C (160°C with fan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eWheat, barley, milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNetherlands\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComplete composition and ingredients\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes Chocolate Genoise Mix\u003c\/strong\u003e is made of ingredients selected for technical performance and consistent taste:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSugar\u003c\/strong\u003e: sweet base for leavening and air incorporation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWheat flour\u003c\/strong\u003e: cereal matrix of the dough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkimmed cocoa powder (5%)\u003c\/strong\u003e: intense chocolate flavoring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWheat starch\u003c\/strong\u003e: element of tenderness and softness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsifiers: E472b (palm), E477 (palm)\u003c\/strong\u003e: stabilization of egg-sugar foam\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarley malt\u003c\/strong\u003e: subtle malty note\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDehydrated glucose syrup\u003c\/strong\u003e: tenderness and preservation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeavening agents: E500, E450\u003c\/strong\u003e: supplementary chemical leavening\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkimmed milk powder\u003c\/strong\u003e: richness and coloring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurnt sugar\u003c\/strong\u003e: chocolate color intensity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener: E415\u003c\/strong\u003e (xanthan gum): dough stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains wheat, barley, and milk. Always check the physical product labeling for up-to-date allergen information, which may vary by FunCakes batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Chocolate Mix vs FunCakes Deluxe Mix\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers two main FunCakes genoise mix references. Here is how to position the \u003cstrong\u003eChocolate Mix\u003c\/strong\u003e compared to the \u003cstrong\u003eDeluxe Mix\u003c\/strong\u003e plain:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCriterion\u003c\/th\u003e\n\u003cth\u003eChocolate Genoise Mix (this product)\u003c\/th\u003e\n\u003cth\u003eDeluxe Genoise Mix (plain)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eIntense chocolate (5% cocoa)\u003c\/td\u003e\n\u003ctd\u003eNeutral (mild vanilla)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrumb color\u003c\/td\u003e\n\u003ctd\u003eChocolate brown\u003c\/td\u003e\n\u003ctd\u003eLight golden\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCustomization\u003c\/td\u003e\n\u003ctd\u003eLimited (cocoa is dominant)\u003c\/td\u003e\n\u003ctd\u003eStrong (zests, added aromas)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreferred applications\u003c\/td\u003e\n\u003ctd\u003eBlack Forest, chocolate layer cake, opera, chocolate mocha\u003c\/td\u003e\n\u003ctd\u003eStrawberry cake, charlotte, vanilla genoise, Swiss roll\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat(s)\u003c\/td\u003e\n\u003ctd\u003e500 g, 1 kg, 4 kg\u003c\/td\u003e\n\u003ctd\u003eMainly 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eMix Chocolate Selection Criteria:\u003c\/strong\u003e to be preferred whenever the creation contains chocolate, coffee, cocoa, red fruits (raspberry, cherry) in contrast, or roasted flavors. For \u003cstrong\u003evanilla, strawberry, lemon, pistachio\u003c\/strong\u003e desserts where you want a customizable neutral base, choose the \u003ca class=\"pl-link\" href=\"\/en\/products\/funcakes-mix-pour-genoise-deluxe-1kg\"\u003eFunCakes Deluxe Genoise Mix 1 kg\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur recommendation for professional workshops:\u003c\/strong\u003e keep both mixes in stock to meet all orders. The 4 kg Chocolate covers weekly production of chocolate layer cakes, the 1 kg Deluxe for occasional vanilla-fruit orders.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional instructions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo get a \u003cstrong\u003etall, well-risen genoise with an airy crumb\u003c\/strong\u003e, follow these essential steps validated by FunCakes professional users:\u003c\/p\u003e\n\u003col style=\"padding-left:22px;margin:8px 0\"\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eOven preparation:\u003c\/strong\u003e preheat to 180°C (160°C with fan). Preheating must be complete before baking to ensure immediate rising\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eIngredient tempering:\u003c\/strong\u003e take your eggs and water out of the fridge 30 minutes before. \u003cstrong\u003eRoom temperature is crucial\u003c\/strong\u003e for optimal emulsification\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eFirst mixing:\u003c\/strong\u003e in the mixer bowl, pour the mix, eggs, and water according to the proportions indicated on the package. Mix 30 seconds at low speed to homogenize\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eHigh-speed mixing (key step):\u003c\/strong\u003e beat at \u003cstrong\u003emaximum speed for 7 to 8 minutes\u003c\/strong\u003e. This step determines the final lightness of the genoise. The mixture should whiten, foam, and triple in volume\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eLow-speed mixing:\u003c\/strong\u003e finish with \u003cstrong\u003e2 to 3 minutes at low speed\u003c\/strong\u003e to smooth the batter and eliminate large irregular air bubbles\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003ePouring into the mold:\u003c\/strong\u003e butter the mold (or line with baking paper). Pour the batter filling \u003cstrong\u003ehalf to two-thirds\u003c\/strong\u003e of the height, never more, to avoid overflow during baking\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e put in the oven and \u003cstrong\u003enever open the oven door\u003c\/strong\u003e during the first 25 minutes (or the genoise will collapse irreversibly)\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eBaking test:\u003c\/strong\u003e the genoise is ready when it is \u003cstrong\u003eelastic to the touch\u003c\/strong\u003e and a toothpick inserted in the center comes out dry\u003c\/li\u003e\n\u003cli style=\"margin:8px 0\"\u003e\n\u003cstrong\u003eImmediate unmolding:\u003c\/strong\u003e unmold right after taking it out of the oven to avoid residual moisture that would make the crumb dense. Let cool on a rack\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePro tip for cutting:\u003c\/strong\u003e wait for complete cooling (at least 2 hours) before slicing the genoise into discs for assembly. For perfectly clean cuts, freeze the genoise for 30 minutes before slicing with a serrated knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eChocolate Genoise Mix\u003c\/strong\u003e is the technical base for about ten classic chocolate pastries. Here are the main professional applications:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrench classics revisited:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Black Forest\u003c\/strong\u003e: chocolate genoise soaked in kirsch, whipped cream, and sour cherries (historical use of FunCakes mix)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-hazelnut layer cake\u003c\/strong\u003e: 3 genoise discs + dark chocolate whipped ganache + hazelnut praline for premium birthdays\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpera\u003c\/strong\u003e: fine chocolate genoise alternated with chocolate ganache and coffee buttercream, finished with dark chocolate glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate moka\u003c\/strong\u003e: coffee-soaked genoise + coffee-cocoa buttercream, chocolate version of the French classic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eContemporary creations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-raspberry fraisier\u003c\/strong\u003e: chocolate genoise + mousseline cream + fresh raspberries for a modern fraisier version\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-red fruit layer cake\u003c\/strong\u003e: 3 layers genoise + red fruit cream + whipped ganache for wedding cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate trompe-l'œil\u003c\/strong\u003e: chocolate genoise base under spherical mousse entremets to anchor the creation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChristmas Yule logs\u003c\/strong\u003e: chocolate roll or molded log with chocolate genoise base, classic Christmas version\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional cake design:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate wedding cakes\u003c\/strong\u003e: successive layers of chocolate genoise for event tiered cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate number cakes\u003c\/strong\u003e: number-shaped cutting with ganache filling + fresh fruits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate cakes\u003c\/strong\u003e: B2B orders requiring a regular and consistent chocolate flavor base\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo discover complete recipes, check the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\"\u003etraditional genoise recipe\u003c\/a\u003e, the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-trilece\"\u003eTrileçe recipe\u003c\/a\u003e, the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-moka-mocha\"\u003eMoka recipe\u003c\/a\u003e, and the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-frasi-1\"\u003eFraisier recipe\u003c\/a\u003e on the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eChoose the right format according to your activity\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe 3 available formats cover all user profiles, from occasional bakers to professional continuous flow labs:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eUser profile\u003c\/th\u003e\n\u003cth\u003eEstimated production\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e500 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOccasional baker, first test purchase, occasional events\u003c\/td\u003e\n\u003ctd\u003e2 medium cakes (Ø 20 cm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e1 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndependent workshop, freelance cake designer, monthly festive productions\u003c\/td\u003e\n\u003ctd\u003e4 to 5 medium cakes or 2 layer cakes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e4 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoutique pastry, cake design school, professional continuous flow lab\u003c\/td\u003e\n\u003ctd\u003e16 to 20 cakes or 6 wedding cakes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical dosage calculation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRound mold Ø 20 cm × 7-10 cm high\u003c\/strong\u003e: 250 to 300 g of mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRound mold Ø 24-26 cm × 8 cm high\u003c\/strong\u003e: 400 to 450 g of mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRound mold Ø 30 cm × 8 cm high\u003c\/strong\u003e: 600 to 700 g of mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRectangular plaque 30 × 40 cm\u003c\/strong\u003e: 500 g of mix (for roll or cutting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eEconomies of scale:\u003c\/strong\u003e the 4 kg size offers the \u003cstrong\u003ebest cost per gram\u003c\/strong\u003e, ideal for bakeries producing at least 4 chocolate cakes per week. Stored in a dry, cool place after opening (sealed tightly), it retains its qualities for several months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage of baked sponge cake\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eOnce the sponge cake is baked, several storage options are available to the pastry chef depending on the assembly timing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoom temperature storage (24 to 48 hours)\u003c\/strong\u003e: wrap the cooled sponge cake tightly in cling film and store away from heat. Ideal for assembly the next day.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigeration (3 to 5 days)\u003c\/strong\u003e: wrapped sponge cake, placed in an airtight container in the refrigerator. Remove 30 minutes before use to regain softness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezing (up to 3 months)\u003c\/strong\u003e: recommended professional technique. Wrap the cooled sponge cake, freeze flat, and thaw 4 to 6 hours in the refrigerator before use. Freezing \u003cstrong\u003ealso makes cutting\u003c\/strong\u003e into clean layers easier.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage of unused mix\u003c\/strong\u003e: reseal the bag or container tightly with a clip or zip bag. Store away from moisture and light. Expiry date indicated on the packaging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBatch production tip:\u003c\/strong\u003e many professional pastry chefs prepare the sponge cake layers \u003cstrong\u003ein advance\u003c\/strong\u003e, wrap them individually in plastic wrap, and freeze them. On the day of the order, they thaw the required layers and assemble the cake within a few hours, drastically reducing production time on the event day.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make a chocolate sponge cake with FunCakes mix?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMix the preparation with eggs and water according to the proportions indicated on the package (at room temperature). Beat at maximum speed for 7 to 8 minutes to incorporate air, then 2 to 3 minutes at low speed to smooth the batter. Pour into a buttered mold filled halfway or two-thirds, and bake at 180°C (160°C with fan). Never open the oven door during baking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much mix do I need for my mold?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a round mold 20 cm in diameter and 7 to 10 cm high, plan about 250 to 300 g of mix. The 500 g size is suitable for 2 medium cakes, 1 kg for 4 to 5 cakes or 2 layer cakes, and 4 kg for batch production of 16 to 20 cakes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to fill a chocolate sponge cake?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe chocolate sponge cake is suitable for many fillings: dark or white chocolate whipped ganache, coffee buttercream, raspberry or blackcurrant creamy filling, mascarpone mousse, stabilized whipped cream. Always soak each layer with syrup (water + sugar, coffee, kirsch, or fruit liqueur) before filling to avoid a dry crumb.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do with a chocolate genoise?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe applications are multiple: Black Forest (cherry + whipped cream + kirsch), chocolate layer cake (ganache + red fruits), opera (ganache + coffee cream), chocolate mocha (coffee cream), rolled Christmas log, multi-texture entremets base for wedding cakes, or classic family cake with icing. Let your creativity speak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the flavor of the genoise be customized?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, despite the dominant chocolate flavor, you can add a few drops of vanilla extract, a zest of orange, or cinnamon to create a unique flavor harmony. For classic pairings: chocolate-orange, chocolate-hazelnut, chocolate-raspberry, chocolate-coffee work excellently.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to prevent a genoise from collapsing during baking?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThree main mistakes to avoid: 1) opening the oven door before 25 minutes of baking, 2) using eggs that are too cold which do not whip properly, 3) insufficiently beating the batter (high-speed beating for 7 to 8 minutes is crucial). Fully preheating the oven to 180°C is also essential for immediate rising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to store baked genoise?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you do not assemble the cake immediately, wrap the cooled genoise in cling film. It keeps for 2 days at room temperature, 5 days in the refrigerator, or up to 3 months in the freezer. Freezing is even recommended to facilitate clean disc cutting on assembly day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference with the FunCakes Deluxe Genoise Mix?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eChocolate Mix\u003c\/strong\u003e contains 5% skimmed cocoa powder for an intense chocolate flavor, ideal for Black Forest and chocolate layer cakes. The \u003ca class=\"pl-link\" href=\"\/en\/products\/funcakes-mix-pour-genoise-deluxe-1kg\"\u003eDeluxe Mix\u003c\/a\u003e is neutral (mild vanilla), preferred for fraisier, charlotte, and vanilla-fruit creations where you want a customizable base. Both mixes complement each other in a versatile workshop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Patissland range\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your pastry arsenal, explore the \u003ca class=\"pl-link\" href=\"\/en\/collections\/mix-de-preparation-coulis\"\u003ePatissland Mix Preparation collection\u003c\/a\u003e. There you will find the \u003ca class=\"pl-link\" href=\"\/en\/products\/funcakes-mix-pour-genoise-deluxe-1kg\"\u003eFunCakes Deluxe Genoise Mix\u003c\/a\u003e (plain version for fraisier and charlotte), the \u003ca class=\"pl-link\" href=\"\/en\/products\/mix-pour-creme-enchantee\"\u003eFunCakes Enchanted Cream Mix\u003c\/a\u003e (a light alternative to buttercream, ideal for piping cupcakes and smoothing cakes). For fillings, complete with ganaches, creamy fillings, and coulis for multi-texture assemblies worthy of the finest pastry displays.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-tip\" style=\"margin-top:24px;text-align:center;background:linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%);border-left:none;border:1px solid #b98b35\"\u003e\n\u003cp style=\"font-size:15px;color:#2a2419\"\u003e\u003cem\u003ePatissland, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"500g","offer_id":50458262012243,"sku":"F11180","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":46514063606099,"sku":"F10535","price":7.99,"currency_code":"EUR","in_stock":true},{"title":"4kg","offer_id":46514063573331,"sku":"F10810","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mix-pour-genoise-chocolat-fun-cakes-1.jpg?v=1772145613","url":"https:\/\/pitisslind.com\/en\/products\/mix-pour-genoise-chocolat","provider":"Patissland","version":"1.0","type":"link"}