Chocolate Cake With Kimchi

This innovative chocolate cake combines a rich hazelnut-chocolate biscuit with a unique twist of candied kimchi cabbage leaves, layered with a silky chocolate ganache. Perfect for dessert lovers seeking an adventurous flavor, it blends sweet, spicy, and nutty notes. Serve at room temperature for the best experience. This recipe serves approximately 8–10 people.

Ingredients

Chocolate biscuit

• 4 egg yolks
• 60 g sugar
• 80 g hazelnuts, finely ground
• 30 g flour
• 30 g unsweetened cocoa powder
• 40 g unsalted butter, melted
• 4 egg whites
• 60 g sugar (divided into two 30 g portions)

Sugar syrup

• 400 ml water
• 400 g sugar
• 4 large kimchi cabbage leaves (very lightly spiced)

Chocolate ganache

• 200 ml whipping cream
• 200 g chocolate, finely chopped
• 50 g unsalted butter
• Unsalted butter and flour (for the cake tin)
• 12 chocolate macaroons (optional, for decoration)

Equipment needed

• Electric mixer or whisk
• Saucepan
• Cake tin (20–22 cm diameter)
• Parchment paper
• Oven
• Wire rack
• Baking sheet
• Knife
• Spoon or spatula
• Bowl

Instructions

Step 1: Preheat the oven and prepare the chocolate biscuit

1. Preheat the oven to 180°C (or 160°C for a convection oven). Grease a 20–22 cm cake tin with unsalted butter and dust with flour, tapping out the excess.
2. In a mixing bowl, combine 4 egg yolks, 60 g sugar, 80 g finely ground hazelnuts, 30 g flour, 30 g unsweetened cocoa powder, and 40 g melted unsalted butter. Mix on high speed until smooth.
3. In a separate clean bowl, whisk 4 egg whites until soft peaks form. Gradually add 30 g sugar and continue beating until stiff peaks form. Add the remaining 30 g sugar and beat until glossy. Gently fold the egg whites into the yolk mixture.

Step 2: Bake the biscuit

1. Pour the batter into the prepared cake tin.
2. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, unmold, and cool completely on a wire rack. Lower the oven temperature to 90°C.

Step 3: Prepare the sugar syrup and candied kimchi

1. In a saucepan, combine 400 ml water and 400 g sugar. Heat over low heat, stirring until the sugar dissolves completely. Bring to a boil and cook for 5 minutes. Remove from heat and let cool slightly.
2. Drain 2 kimchi cabbage leaves and soak them in the warm syrup for 10 minutes. Remove, drain, and spread on a parchment-lined baking sheet. Bake at 90°C for approximately 1.5 hours until dry and crisp.
3. Cut the remaining 2 kimchi cabbage leaves into small dice. Add to the syrup, bring to a boil, and simmer over low heat for 30 minutes. Drain the candied diced kimchi, reserving the syrup.

Step 4: Prepare the chocolate ganache

1. In a saucepan, bring 200 ml whipping cream to a boil. Pour the hot cream over 200 g finely chopped chocolate, stirring until melted and smooth. Add 50 g unsalted butter and stir until fully incorporated.
2. Cool the ganache slightly, then divide it into two portions (approximately 2/3 and 1/3). Set aside.

Step 5: Assemble the cake

1. Slice the cooled chocolate biscuit horizontally into 3 even layers.
2. Brush the cut surfaces of each layer with the reserved syrup.
3. Mix the candied diced kimchi leaves into the larger portion (2/3) of the ganache. Spread this mixture evenly over the bottom layer. Place the second layer on top and repeat with more ganache-kimchi mixture. Top with the final layer, cut-side down.

Step 6: Finish and decorate

1. Melt the remaining one-third of the ganache and pour it evenly over the top of the cake, spreading to coat and create a glossy finish.
2. Decorate with the crispy dried kimchi cabbage leaves and, if desired, 12 chocolate macaroons.

Flavor profile

This cake blends the deep, rich taste of chocolate and hazelnuts with the subtle spicy-sweet notes of candied kimchi cabbage leaves, all wrapped in a creamy ganache. The texture contrasts the moist biscuit with the crisp kimchi leaves, offering a unique and indulgent dessert experience.

Serving suggestion

Serve at room temperature as a dessert, paired with coffee or a light dessert wine. This recipe serves 8–10, making it perfect for a special occasion or gathering on September 18, 2025.

Tips

• Use very lightly spiced kimchi to avoid overpowering the chocolate; rinse if needed to reduce spice.
• Ensure the egg whites are whipped to stiff peaks for a light biscuit texture; fold gently to retain air.
• Cool the ganache slightly before spreading to prevent melting the biscuit layers.
• Bake kimchi leaves at a low temperature to dry them evenly without burning.
• Store the cake in the refrigerator if not serving immediately, but bring to room temperature before serving.