Korean Chocolate Cake Recipe

Instructions

Make the Chocolate Sponge:

1. Preheat oven to 170°C (340°F). Line two 8-inch round pans with parchment paper.
2. Sift together cake flour, cocoa powder, and salt. Set aside.
3. In a large bowl, whisk egg yolks with 1/3 of the sugar until pale and thick.
4. Add milk, oil, and vanilla to the yolk mixture. Mix well.
5. Fold the flour mixture into the yolk mixture until just combined.
6. In a clean bowl, whip egg whites until foamy. Gradually add remaining sugar and whip to stiff peaks.
7. Gently fold meringue into chocolate batter in three additions.
8. Divide between pans and bake for 25-30 minutes until a toothpick comes out clean.
9. Cool completely on wire racks.

Prepare the Ganache:

10. Place chopped chocolate in a large bowl.
11. Heat cream and honey in a saucepan until just simmering.
12. Pour hot cream over chocolate and let sit for 2 minutes.
13. Stir from center outward until smooth and glossy.
14. Add butter and vanilla, stir until incorporated.
15. Let cool to room temperature, stirring occasionally.

Assemble the Cake:

16. Cut each cake layer in half horizontally.
17. Place first layer on serving plate and spread with ganache.
18. Repeat layering with remaining cake and ganache.
19. Cover entire cake with remaining ganache.
20. Decorate with gold leaf, chocolate shavings, and berries.
21. Refrigerate for 1 hour before serving.