Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101

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0:00 Intro
1:22 Major guidelines
2:46 Ingredients
3:09 Making the genoise
7:29 Slicing the sheets
8:29 Common issues

Following my regular genoise recipe here is the chocolate version! Genoise is another term for "sponge cake" - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care.

* One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good!

▶Chocolate Genoise◀

Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x

Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Cocoa Powder 13g (I used Valrhona, it's dutch processed)
Unsalted Butter 27g
+ few drops of vanilla extract if possible (drop it at any time)

① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°C.
② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula.
⑥ Add in butter/milk at 50~60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)

▶How to store◀
Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually.

▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior.
4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Whisk: Matfer

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#genoise #chocolategenoise #sponge #조한빛 #슈가레인

[rotfrukten]

The combination of proper technique, clear explanations, great cinematography, engaging personality & no nonsense/fillers seriously makes this the best pastry channel I've come across yet. Keep doing your thing Hanbit, you're crushing it.

[lucyv]

I tried other recipes and failed so many times, but I finally succeeded today 🎉 surprised to know how a little bit of science can help so much. Thank you chef Hanbit ❤❤❤

[rok]

Hanbit Cho is a genuine Chef and amazing person, thanks for being so caring explaining in details, All the love and support to you Chef all the way from Toronto 🤗 Thanks again and again...

[Johnny-vnqf]

I would love to see a course on presentation. Korean pastries have such a clean and crisp look to them. It's absolutely incredible.

[Yvonne.Ndoria]

This is the best explanation and tutorial I've seen about genoise.
Thank you.
Quick question... If I double the ingredients, for a bigger cake, when sifting in the flour, do I also sift in all of it like in the video, or in parts as I fold? (Since the amount of flour will definitely be more...)

[ellevery]

You made the genoise looks 1000 times easier and not complicated at all. Thank you Chef ❤

[LeftyVanilla]

I have never made sponge cake before because of how intinidating it seeked like. BUT your video and clear instructions made it sound easy, it made me go and try making it! I served a layered cake using this recipe and it was a hit! Thanks Hanbit!

[lananhkhuatthi]

Thank you very much!!!
I followed your recipe and my chocolate genoise turned out really nice and fluffy.

[slaw]

I tried this recipe and it works 100%. Your step by step video, articulate explanation, key points highlight are impressive. Thank you 🙏 Chef Hanbit, you are one of the best!

[liweiching]

Thank you for so many tips. My hubby was shocked of my genoise because I usually failed at baking. You are really awesome and thank you for so many useful tips. Cannot wait for recipe using this genoise as I am choc lover

[marie-celinespescha]

I came across your channel, looking for the perfect brownie recipe . But when I saw that you were giving technical tips for the perfect chocolate genoise, I decided to watch this video, and this was the best decision ever ! I love your way of explaining simply what can make the difference between a simple cake and THE CAKE… Thank you so much, dear Hanbit, for sharing with generosity the tips that will help me indulge my family and the neighbors with beautiful patisseries ! I’m looking forward to watching your next videos. Thank you so much.❤🙏🏽🙋🏽‍♀️🙏🏽❤️

[josephinemary]

Not even a day i slept without watching your channel even i repeatedly watching the same recipes. I follow 100% of your method, and it all works perfectly as you said! Never failed even once. Thank you so much Chef! Awaiting for more videos....

[mrpatchy]

I am from India and I thoroughly enjoyed your Video for making chocklate genoise cake explaining the finer points. Thanks a lot.

[NotToMessWithMeDestiny]

So down to earth and friendly chef hanbit !! And him replying to almost all msgs wins me!! Way of describing is so engaging!!

[cinderquin]

쉐프님 진짜 자세한 설명 고맙습니다.
중탕 매번 꺼져서 고민이 많았고 버터 넣어도 꺼지고 ㅠㅠㅠ 영상 보니까 이유를 알겠어요.
다시 한번 도전해볼께요. 영어발음까지 멋진 모습 👍 최고네요.^^

[DrNosepick]

Just made this today for my wife's birthday. Came out perfect. Thanks for all your brilliant videos.

[daisypoon]

Thank you Chef for that very detailed explanation. I hope to be able to bake my hubby’s next birthday cake.

[vanelaguereja]

Wow, I took a year course in pastry and have never heard most of these tips. You've got my subscriptions Sir and thank you for sharing your knowledge!

[marylee]

I'm proud to say that I made your original genoise recipe and I didnt fail at all! I was shocked

[alanprieto]

Chef, thank you so much for this detailed video. Genoise has been the most difficult bake I’ve encountered. With your instructions, I was able to successfully recreate your recipe! Question: how do you recommend storing genoise?