Korean Chinese-inspired Chocolate Soil Cake

Ingredients

In this Korean Chinese-inspired version, we replace the traditional American dirt cake's cookie crumb layers with a mixture of crushed Korean rice cakes (tteok) and Chinese black sesame seeds. This adaptation adds a unique texture and flavor to the cake, giving it a distinct Korean and Chinese twist. We alse have the original recipe for Dirt Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder 3/4 cup (90g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (150g) crushed Korean rice cakes (tteok) 1 cup (150g) crushed Korean rice cakes (tteok)
• 1/4 cup (40g) Chinese black sesame seeds 1/4 cup (40g) Chinese black sesame seeds
• 1 cup (240ml) boiling water 1 cup (240ml) boiling water
• 1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1/2 cup (60g) crushed peanuts, for garnish 1/2 cup (60g) crushed peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 65g, 45g
• Protein: 6g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   In a separate bowl, mix the crushed Korean rice cakes and Chinese black sesame seeds.
5. 5.
   Gradually add the boiling water to the cake batter, mixing well after each addition.
6. 6.
   Pour half of the cake batter into the prepared pan. Sprinkle half of the rice cake and sesame seed mixture evenly over the batter.
7. 7.
   Pour the remaining cake batter over the rice cake and sesame seed layer. Sprinkle the remaining rice cake and sesame seed mixture on top.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   While the cake is baking, prepare the chocolate ganache. In a saucepan, melt the butter over low heat. Add the heavy cream and powdered sugar, stirring until smooth and well combined.
10. 10.
    Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. 11.
    Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides. Sprinkle the crushed peanuts on top for garnish.
12. 12.
    Slice and serve the Korean Chinese-inspired Chocolate Soil Cake.

Treat your ingredients with care...

• Korean rice cakes (tteok) — Make sure to crush the rice cakes into small pieces to achieve the desired texture for the cake.
• Chinese black sesame seeds — Toast the sesame seeds lightly in a dry pan over low heat before crushing them. This will enhance their nutty flavor.

Tips & Tricks

• For a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• If you can't find Korean rice cakes, you can substitute them with crushed graham crackers for a similar texture.
• Add a pinch of salt to the chocolate ganache to enhance the overall flavor.
• Serve the cake with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Korean Chinese-inspired Chocolate Soil Cake at room temperature for the best flavor and texture. Cut the cake into slices and serve on individual dessert plates.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of cocoa powder before adding the chocolate ganache. Garnish each slice with a fresh mint leaf for a pop of color.