노오븐! 노반죽! 집에서 쉽게 만드는 진한 풍미의 흑백 초콜릿 케이크
노오븐! 노반죽! 집에서 쉽게 만드는 진한 풍미의 흑백 초콜릿 케이크!! is a medium Korean recipe that serves 8. 350 calories per serving. Recipe by 쿠킹하루 Cooking Haru :) on YouTube.
Prep: 1 hr 5 min | Cook: 15 min | Total: 1 hr 40 min
Cost: $13.60 total, $1.70 per serving
Ingredients
- 400 ml Whole Milk (room temperature)
- 120 g Granulated Sugar (fine granules)
- 60 g Unsweetened Cocoa Powder (sifted)
- 150 g Unsalted Butter (softened, cut into cubes)
- 400 g Digestive Biscuits (crushed to fine crumbs)
- 100 g Walnuts (roughly chopped)
- 240 g Roasted Peanuts (divided for coating and stripes)
- 100 g Dark Chocolate (70% cocoa, broken into pieces)
- 80 g White Chocolate (broken into pieces)
- 27 g Vegetable Oil (approximately 2 Tbsp, divided)
Instructions
Make Chocolate Base
In a saucepan over medium‑low heat, melt the sugar until it just starts to caramelize, then whisk in the cocoa powder and a splash of milk. Stir continuously until the mixture becomes glossy, then remove from heat. Add the butter cubes, stir until fully melted, and let the mixture cool to room temperature.
Time: PT15M
Temperature: medium‑low
Prepare Biscuit‑Walnut Mix
Place the biscuits in a zip‑top bag and crush them with your hands or a rolling pin until fine. Roughly chop the walnuts. In a large mixing bowl combine the biscuit crumbs, chopped walnuts and the cooled chocolate base. Mix until evenly coated.
Time: PT10M
Form the Cake Roll
Line a 9‑inch springform pan (or a shallow dish) with parchment paper. Press the biscuit‑chocolate mixture firmly into the pan, shaping it into a uniform roll. Cover with another sheet of parchment and refrigerate for 1 hour to set.
Time: PT5M
Temperature: 4°C
Prepare Dark Chocolate Coating
Melt the dark chocolate in a microwave in 20‑second bursts, stirring between bursts, or use a double‑boiler. Stir in 15 g vegetable oil until smooth. Mix in 75 g of roasted peanuts, then let the coating cool until it thickens but is still spreadable (about 5 minutes).
Time: PT10M
Temperature: medium
Coat with Dark Chocolate
Remove the cake from the fridge, peel away the top parchment sheet, and spread the dark chocolate coating evenly over the exposed side. Return the cake to the fridge and let the coating set for 30 minutes.
Time: PT5M
Temperature: 4°C
Prepare White Chocolate Stripe
Melt the white chocolate using a double‑boiler (or microwave) being careful no water contacts it. Stir in 12 g vegetable oil. Fold in 45 g roasted peanuts and allow to cool until spreadable (≈5 minutes).
Time: PT10M
Temperature: medium
Create White Chocolate Stripe
Place the parchment paper that was used on the opposite side of the cake back onto the cake. Spread the white chocolate mixture in a thin stripe along the edge, then gently lift the parchment and let the chocolate flow back onto the cake, forming a clean stripe. Refrigerate for another 1 hour to fully set.
Time: PT5M
Temperature: 4°C
Slice and Serve
Remove the cake from the pan, peel off any remaining parchment, and cut into 8 even slices. Serve plain or with a scoop of vanilla ice cream.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made gluten‑free with gluten‑free biscuits, Can be made vegan by using plant‑based butter and dairy‑free chocolate
Allergens: Milk, Eggs (if using biscuits with egg), Gluten, Tree nuts, Peanuts
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Soy milk
- Instead of Granulated Sugar: Coconut sugar, Honey (use less)
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
- Instead of Unsalted Butter: Margarine, Vegan butter
- Instead of Digestive Biscuits: Graham crackers, Gluten‑free biscuits
- Instead of Walnuts: Pecans, Almonds
- Instead of Roasted Peanuts: Cashews, Almonds
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of White Chocolate: Milk chocolate (will change color)
- Instead of Vegetable Oil: Canola oil, Coconut oil
Equipment Needed
- Saucepan
- Microwave (optional)
- Heatproof Bowl
- Mixing Bowl
- Spatula
- Plastic Bag (optional)
- Parchment Paper
- Scale
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Melting chocolate without any water contact
- Cooling each chocolate coating before spreading to avoid melting the set layer
- Using parchment paper to create clean dark and white chocolate stripes
- Refrigerating between each coating to ensure firm set
Chef Tips from the Video
- Toast the walnuts lightly for extra aroma before chopping
- For extra crunch, add a handful of toasted rice cereal to the biscuit base
- A drizzle of caramel sauce over each slice adds a luxurious finish
Troubleshooting
Chocolate coating becomes grainy or seizes
If water entered the chocolate, gently re‑heat and add a teaspoon of vegetable oil while stirring to smooth it out.
Cake cracks when cutting
Press the biscuit mixture firmly and ensure the cake is fully set in the fridge before slicing.
Stripes are uneven
Use parchment paper as a guide and work quickly while the chocolate is still fluid.
Storage
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month
Room temperature: Not recommended; chocolate will soften
Make-Ahead Tips
- The cake can be assembled a day ahead; keep it refrigerated
- Both chocolate coatings can be prepared up to 2 hours in advance and stored at room temperature before spreading
- Freeze individual slices for a quick dessert later
Frequently Asked Questions
What is the cultural significance and history of Black White Chocolate Cake in Korean dessert tradition?
While not a traditional Korean cake, the Black White Chocolate Cake reflects Korea’s modern fusion dessert trend, combining Western chocolate techniques with locally loved biscuit‑and‑nut bases that are popular in Korean cafés.
What are the traditional regional variations of layered chocolate cakes in Korean cuisine?
Korean cafés often serve “Mochi‑style” chocolate cakes with rice flour or incorporate sweet red bean paste. Some regions add matcha or black sesame to create distinct color layers, similar in concept to the black‑white contrast of this cake.
How is Black White Chocolate Cake authentically served in Korean cafés?
It is typically sliced into bite‑size pieces, presented on a simple white plate, and sometimes paired with a scoop of vanilla ice cream or a drizzle of condensed milk for added sweetness.
During which Korean celebrations is a chocolate‑nut cake like this commonly enjoyed?
Chocolate‑nut cakes are popular for birthdays, graduation parties, and café “dessert‑time” gatherings, symbolizing celebration and indulgence in modern Korean culture.
What other Korean desserts pair well with Black White Chocolate Cake?
Matcha‑flavored shaved ice (bingsu), sweet red bean porridge, or a light citrus tea such as yuja‑hwachae complement the rich chocolate and nut flavors nicely.
What makes Black White Chocolate Cake special in Korean‑inspired modern desserts?
Its striking visual contrast of dark and white chocolate stripes, combined with a crunchy biscuit‑nut base, showcases the Korean café scene’s love for bold aesthetics and texture layering.
What are the most common mistakes to avoid when making Black White Chocolate Cake at home?
Common errors include overheating the chocolate (causing it to seize), not cooling the coating before spreading (which melts the previous layer), and insufficiently pressing the biscuit mixture, leading to cracks when sliced.
Why does this recipe melt the dark and white chocolate separately instead of using a single chocolate blend?
Separating the chocolates preserves the visual contrast and allows each coating to set at different times, preventing the colors from blending and ensuring crisp, distinct stripes.
Can I make Black White Chocolate Cake ahead of time and how should I store it?
Yes, assemble the cake a day ahead, keep it covered and refrigerated. The cake freezes well; wrap tightly and thaw in the fridge before serving.
What texture and appearance should I look for when the chocolate coatings are ready?
The dark and white chocolate should be glossy, thick enough to hold shape, and slightly tacky to the touch. Once set, they become firm and snap cleanly when cut.
What does the YouTube channel Cooking Haru specialize in?
The YouTube channel Cooking Haru :) focuses on easy‑to‑follow Korean home‑cooking tutorials, often featuring creative twists on classic desserts and comfort foods with clear visual instructions.
How does the YouTube channel Cooking Haru’s approach to Korean dessert cooking differ from other Korean cooking channels?
Cooking Haru emphasizes minimal equipment, no‑bake techniques, and playful presentation (like the black‑white stripe), making modern Korean desserts accessible for beginners compared to more technique‑heavy channels.
Last updated: August 30, 2026
