Black Forest Cake
Black Forest Cake is a medium Korean recipe that serves 10. 350 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 2 hrs 35 min | Cook: 25 min | Total: 3 hrs 15 min
Cost: $29.09 total, $2.91 per serving
Ingredients
- 200 g Dark Couverture Chocolate (70% cocoa, high quality for ganache and genoise)
- 500 ml Heavy Cream (Cold, divided into two portions (250 ml each))
- 30 g Cocoa Powder (Unsweetened, sifted)
- 30 ml Kirsch (Cherry Brandy) (Optional, adds authentic cherry flavor)
- 150 g Granulated Sugar (For genoise and whipped cream)
- 5 large Eggs (Room temperature)
- 80 g All-Purpose Flour (Sifted)
- 1 tsp Baking Powder
- 50 g Unsalted Butter (Melted, for genoise)
- 200 g Canned Maraschino Cherries (Drained and coarsely chopped)
- 10 Fresh Cherries (Whole, for topping)
- 100 ml Water (For cherry syrup)
Instructions
Prepare the Chocolate Genoise Batter
Separate the eggs. Whisk egg yolks with half the sugar until pale and thick, fold in melted chocolate, melted butter, sifted flour, cocoa powder and baking powder. In a separate bowl, whisk egg whites with the remaining sugar to stiff peaks, then gently fold into the chocolate mixture.
Time: PT15M
Bake the Genoise Layers
Divide the batter evenly into three 20 cm round pans lined with parchment. Bake at 180 °C for 25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes, then turn out onto a cooling rack.
Time: PT25M
Temperature: 180°C
Cool the Genoise Completely
Allow the baked layers to cool completely (about 30 minutes) before handling them.
Time: PT30M
Make Cherry Syrup
Combine the liquid from the canned cherries, water, and kirsch in a small saucepan. Bring to a gentle simmer for 5 minutes, then remove from heat and let cool.
Time: PT10M
Prepare Chocolate Whipped Ganache (Insert Cream)
Heat 250 ml of heavy cream in the saucepan to 45‑50 °C. Meanwhile, melt 150 g of dark couverture chocolate. Pour the hot cream over the melted chocolate, add cocoa powder and kirsch, and blend until smooth. Let it sit to cool slightly, then whisk in the remaining 250 ml cold heavy cream until a thick, glossy ganache forms.
Time: PT15M
Chill the Ganache
Transfer the ganache to a bowl, cover, and refrigerate for at least 30 minutes until firm enough to pipe.
Time: PT30M
Make Chocolate Whipped Cream (Icing)
Place 250 ml of cold heavy cream, 30 g sugar, and sifted cocoa powder in a chilled mixing bowl. Using an electric mixer, whip on medium‑high speed until soft peaks form and the cream is smooth and shiny.
Time: PT10M
Assemble the Cake
Place the first genoise layer on the turntable. Brush generously with cherry syrup, spread a thin layer of whipped ganache, and scatter half of the chopped canned cherries. Repeat with the second layer, more syrup, ganache, and cherries. Top with the third layer, brush with syrup, and reserve a small amount of ganache for later gaps.
Time: PT20M
Ice the Cake
Using a spatula positioned at the 9 o’clock position, spread the chocolate whipped cream evenly over the top and sides of the assembled cake. Fill any gaps with the reserved ganache.
Time: PT15M
Final Decoration
Pipe decorative swirls of the remaining ganache on the top, then arrange fresh cherries around the perimeter. Optionally, grate a little dark chocolate for extra flair.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Dark Couverture Chocolate: Good quality dark baking chocolate
- Instead of Heavy Cream: Whipping cream
- Instead of Cocoa Powder: Dutch‑processed cocoa powder
- Instead of Kirsch (Cherry Brandy): Cherry juice, Almond extract
- Instead of Granulated Sugar: Superfine sugar
- Instead of All-Purpose Flour: Cake flour
- Instead of Unsalted Butter: Margarine
- Instead of Canned Maraschino Cherries: Fresh pitted cherries
- Instead of Fresh Cherries: Frozen cherries (thawed)
Equipment Needed
- Mixing Bowl
- Saucepan
- Whisk
- Electric Mixer
- Spatula
- Turntable
- Piping Bag (optional)
- Fine Mesh Sieve (optional)
- Kitchen Scale
- Thermometer (optional)
- 20 cm Round Baking Pan
- Parchment Paper
- Cooling Rack
Critical Steps — Do Not Skip
- Melt dark chocolate without overheating.
- Heat heavy cream to 45‑50 °C before mixing with chocolate.
- Whisk the ganache quickly after adding cold cream to achieve a smooth, thick texture.
- Brush cherry syrup carefully to keep crumbs from falling off the genoise.
- Smooth the sides using the spatula at the 9 o’clock position for even coverage.
Chef Tips from the Video
- Use a high‑quality dark couverture chocolate for the deepest flavor.
- For extra shine on the ganache, strain it through a fine mesh sieve before chilling.
- When piping ganache, dip the tip in warm water briefly to smooth the flow.
Troubleshooting
Ganache becomes grainy after mixing.
Make sure the melted chocolate and hot cream are within 40‑50 °C and whisk immediately; if grainy, gently re‑heat over a bain‑marie and whisk until smooth.
Cake layers are dry.
Brush each layer generously with cherry syrup and do not over‑bake the genoise; next time reduce baking time by 2‑3 minutes.
Whipped cream collapses.
Ensure the cream and bowl are thoroughly chilled; add a pinch of stabilizer such as powdered gelatin if needed.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 1 month.
Room temperature: Not recommended; cake will dry out.
Make-Ahead Tips
- Prepare the chocolate ganache a day ahead and keep refrigerated; it will firm up further.
- Bake and cool the genoise layers up to 2 days in advance; store wrapped in plastic.
- Whipped chocolate cream can be made a few hours ahead; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Black Forest cake in Korean pastry tradition?
Black Forest cake, originally from Germany, has been embraced by Korean pastry chefs as a versatile “theme” that combines chocolate and cherries. In Korea it is often re‑interpreted as a lighter shortcake, emphasizing airy genoise and delicate creams, fitting the Korean palate that prefers less dense desserts.
What are the traditional regional variations of Black Forest cake in German cuisine compared to the Korean shortcake version by Hanbit Cho?
Traditional German Black Forest cake (Schwarzwälder Kirschtorte) uses layers of chocolate sponge, kirsch‑soaked cherries, and whipped cream, topped with chocolate shavings. Hanbit Cho’s Korean version swaps the heavy sponge for a light chocolate genoise, adds a chocolate whipped ganache as an insert, and uses both canned and fresh cherries for texture, creating a softer, less buttery cake.
How is Black Forest cake traditionally served in the Black Forest region of Germany?
In the Black Forest region, the cake is usually served chilled, sliced into generous wedges, and accompanied by a cup of coffee or tea. It is a celebratory dessert for birthdays and holidays, often presented on a decorative cake stand.
What occasions or celebrations is Black Forest cake traditionally associated with in Korean culture?
In Korean celebrations, a Black Forest‑style shortcake is popular for birthdays, graduations, and wedding desserts because its bright red cherries and elegant chocolate layers convey good luck and happiness.
What authentic traditional ingredients are essential for a classic Black Forest cake and what substitutes can be used in Hanbit Cho’s Korean shortcake?
The classic cake relies on dark chocolate, kirsch, fresh sour cherries, and whipped cream. In Hanbit Cho’s recipe, kirsch can be omitted or replaced with cherry juice, and canned maraschino cherries are used alongside fresh cherries to ensure availability while maintaining the cherry flavor.
What are the most common mistakes to avoid when making Hanbit Cho’s Korean Style Black Forest Shortcake?
Common errors include overheating the chocolate when melting, not keeping the cream and bowl chilled for the whipped cream, over‑baking the genoise which makes it dry, and brushing the cherry syrup too lightly which leaves the cake crumbly. Follow the temperature guidelines and brush generously for best results.
Why does this Black Forest shortcake recipe use a split‑cream method for the ganache instead of mixing all the cream at once?
Splitting the cream speeds up cooling; adding half the hot cream to the melted chocolate creates a smooth ganache quickly, then the cold cream is folded in to reach the desired thick, pipe‑able consistency without a long cooling period.
Can I make the chocolate ganache ahead of time and how should I store it before assembling the cake?
Yes, the ganache can be prepared up to 24 hours in advance. Keep it covered in the refrigerator; before using, let it sit at room temperature for 10‑15 minutes and give it a quick whisk to restore its pipeable texture.
What texture and appearance should I look for when the chocolate whipped ganache is ready?
The ganache should be thick, glossy, and hold its shape when lifted with a spatula, but still be soft enough to pipe. It should not be runny or grainy; a smooth, velvety surface indicates proper emulsification.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho specializes in pastry and dessert tutorials, focusing on Korean adaptations of classic Western cakes, breads, and confectionery with detailed technique explanations.
How does the YouTube channel Hanbit Cho's approach to Korean pastry differ from other Korean cooking channels?
Hanbit Cho emphasizes professional pastry techniques such as tempering chocolate, making ganache, and precise cake assembly, whereas many other Korean cooking channels focus more on home‑style cooking and savory dishes. His videos often include scientific explanations of temperature and texture.
Last updated: September 6, 2026
