Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101
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- Опубликовано: 20 июн 2024
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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.
*Classic genoise: • Foolproof secrets to a...
* 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
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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For more online classes please visit: sugarlane.kr/english
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#genoise #chocolategenoise #sponge #조한빛 #슈가레인
![[Eng SUB]초코 제누와즈의 종결자 시크릿레시피!!The Best Chocolate Sponge Cake Ever/ 最佳巧克力海绵蛋糕配方](http://i.ytimg.com/vi/uqFx0I-DDU4/mqdefault.jpg)
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.
Wow, thank you!
Agree.
As a professional European trained Master Pastry chef I totally agree, first class, congratulations!
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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 ❤❤❤
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...
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thanks!
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You made the genoise looks 1000 times easier and not complicated at all. Thank you Chef ❤
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Best explanations and details on baking tips icluding storage information. Thank you Hanbit!!
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Best genoise video on RUclips. Thank you, chef.
Wow, thank you!
Thank you very much Chef for detailed explanation🤗. I have been following your recipes for quite some time now and I need to say all my baking is coming out amazingly good and my family and friends are very satisfied and happy with them☺🤗 Thank you!
Hope you enjoy!
Very helpful indeed, I didn’t know the step of whipping till it’s silky. Also cooling down upside down for 10 mins only. Thanks so much for the details. Will try this out!
You're welcome!
Thank you Chef for that very detailed explanation. I hope to be able to bake my hubby’s next birthday cake.
Hope you enjoy
Wow how wonderful!!! 🥰🥰🥰 finally getting some professional tips on RUclips!!! Much appreciated your effort, love the background music, video editing and everything is so clearly explained!!! 🤩🤩🤩 Thank you! 🥳🥳🥳
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Simply the BEST!! Thank u for this explanation and tutorial, chef👏👏👏👏🤭 Amazing.
Thank you! 😃
Thank you very much!!!
I followed your recipe and my chocolate genoise turned out really nice and fluffy.
My pleasure 😊
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
You are so welcome!
Thank u Chef. All of your videos are nice presentation, details tips and easy to understand. That's very helpful for me. ☺
thanks!
Just baked this cake today followed your instructions and it came out perfectly!! Appreciate your explanation and tips, thanks heaps Hanbit!
You are so welcome!
Thank you chef,been waiting for this,gonna make it for sure on mom's birthday
Most welcome 😊
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Glad you like it!
So so well explained. I run a bakery of my own and i am replacing my Chocolate cake recipe with this one! Thanks for this chef!. so glad i came across this channel. Much love from India!
great!
I would love to see a course on presentation. Korean pastries have such a clean and crisp look to them. It's absolutely incredible.
yep
I've no idea how I found your channel sir, but I'm so glad I did. Love all of your videos, and they help me a lot. Thank you for your effort!
Glad you like them!
Great. Well explained chef. I would love to try it. Looks so yummy. Most especially if i will put some frosting ❤
Hope you enjoy
Tried baking this cake and it tasted amazing! ✨️ Thank you so much! 😊
thanks.
Thank you soo much .. you method encourages beginners to keep at it & not give up ..
Keep it up
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.^^
네 감사합니다~
This is the best explanation video ! Thank you !
thanks!
Absolutely great and informational video.
thanks.
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.❤🙏🏽🙋🏽♀️🙏🏽❤️
nice!
Hi Chef Hanbit! I really enjoy your videos and like how you take time to reply to questions and comments on your channel 👍👍
Thanks so much
Just made this today for my wife's birthday. Came out perfect. Thanks for all your brilliant videos.
Great job!
wow thank you so much for this. just what I needed!
Glad it was helpful!
I'm proud to say that I made your original genoise recipe and I didnt fail at all! I was shocked
Great job!
Thanks for the great tips and clear explanation! 🙏🏻
Glad it was helpful!
Thank you so much for the explaination... Keep up the good work for teaching us chef! I hope ur channel can grow..
So nice of you
I really love your chocolate genoise👍👏😃 It is really awesome!Thanks for sharing this cake 🎂🤩💞
Thank you so much 😀
You are my best teacher. I appreciate your videos Chef
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Hello, Chef.. I love the way you explain all the things..
Thank you so much
Thank you so much this video is so informative and helpful. 감사합니다 .
You're so welcome!
Brilliant as usual.
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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!
cool!
you are the best teacher. Thank you😍☺
Thank you! 😃
Flawless as always.
Thanks again!
Thanks for sharing!!! Waiting for more, anxiously! Greeting from S. Paulo, Brasil!
Thanks for watching!
Wow.. a very much needed one.. thank you
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Thanks! 😃
That was a crystal clear explanation! Kamsahamnida Chef 😊
Glad you liked it
those crucial tips are very helpful, i am sure can compare easily to what people learn at pastry and culinary school
Definitely!
Thank you so much for this chef.. always waiting your video..
So nice of you
Very nice explanation ,thank you!
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whoever is not ready to make genoise, it is now after this vid! thanks, chef! ✨
My pleasure!!
Can’t wait to try it. Thanks
Hope you enjoy
Wow chef your so good in explaining i really understand well .. and all your cake is so delicious..i want to taste it.
Thank you so much 😀
lots of expensive knowledge, thank you so much Sir!
thanks.
You have no idea how many time I failed and Im so thankful I found your channel 😭😭😭 I tried this for the first time today and it came out perfect! Thank you!
Glad I could help!
Thank you very much for this recipe 👏
thanks.
I recently just came across your channel and can i just say that you are a godsend! Instantly subscribed and turned on the notification bell. Can't wait to see and learn more from you :)
- Much love from an avid baker
Thanks for subbing
Thanks chef for sharing your techniques & tips! Very good tips and great explanations!
So nice of you
@@HanbitCho I’m eagerly waiting for your paid online class soon!
한글 자막있으니 정말 좋아요 ㅜㅜ 감사합니다!!
네 감사합니다!
Will make this on my daughter’s birthday this October 20. Wish me luck. I love your channel. From the Philippines ❤
Good luck!!
Very informative 👍
Thank you very much! 🙏
Greetings from Egypt ❤
thanks.
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...)
don't think it matters that much! Think it's better simply to use a big bowl and sift in all the flour.
@@HanbitCho It matters, as the bigger amount of flour will sink to the bottom and will affect the structure of our meringue. Best is to divide in two or three parts. 🤗
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! Twice!!!!! Question: how do you recommend storing genoise?
oh pls read the descriptions - scroll down to the bottom and I've written "how to store"!
Yey! As requested ! Merci monsieur!
pas de probleme!
These videos and tips are great thank you
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Bravo!!!Congrats!👏👏👏👏
thanks!
Some great tips there Hanbit. It's amazing how easy it is to ruin a simple recipe with poor prep. Your meticulous & pro approach is a game changer. Thanks :)
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Cannot agree more! Thanks, chef :)
I am from India and I thoroughly enjoyed your Video for making chocklate genoise cake explaining the finer points. Thanks a lot.
My pleasure 😊
Delicious Genoise!!
Thank you 😋
This is a Genoise masterclass.
감사합니다
thanks!
Wow it's awesome , awesome , awesome , awesome video 🌹
Thank you! Cheers!
merci beaucoup ,tres utile.
sure!
THANKS FOR SHARING GREAT VIDEO
Thanks for watching!
I recently went into pastry courses.
I think you explained it better than my teacher.🤣🤣 looking forward to your next videos.
Would like to see how you make macarons.
Awesome! Thank you!
Thank you chef 🙏🏻
My pleasure
Hllo Hanbit ,love u ,loveur skill of baking art .an excellent base of sponge marvelous.♥️🌹🌸
Thank you so much 😊
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Once again a great video! It’d be amazing to get your chocolate cake version using this genoise.
Coming soon!
Just perfect thank you 🙏 chef
thanks!
U r Wonderful, really good teacher,and fair person mashaAllah
It's my pleasure
Thanks a lot chef ❤️
Most welcome 😊
Mil gracias Chef 🙏🏻
thanks
I tried today and is totally turn into a mad cake👾
lol
terimakasih oppa.. resepnya mudah banget
thanks.
Thank you for all the small detailed tips, it really helps understanding it in the best way!!🔥😊 I'm going to make it now😋
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Very helpful video🙏🙏🙏
Glad to hear that
Very clear explanation and easy to understand as i have zero knowledge in pastry/baking..but i love eating cakes n cookies😍 hey!! new subscriber here😘
Most welcome 😊
Hi chef!! I love you're recipes! And I made this genoise, it was lovely .. but I didn't know how to dress it.. I'm waiting for that chocolate cake you promised with this cake... I'm impatiently waiting ...
yep.
New fan here... love your tutorial video.... love it...
Thanks for subbing!