Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, chocolate roll cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. Why you'll love this Chocolate Roll Cake.
Chocolate Roll Cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Chocolate Roll Cake is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chocolate roll cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate Roll Cake:
- Make ready 6 large egg yolks
- Take 45 gr Canola oil
- Make ready 50 gr milk (1% or 2% or whole milk will work)
- Prepare 75 gr cake flour
- Get 30 gr cocoa powder
- Prepare 6 large egg whites
- Get 120 gr sugar
- Take Filling
- Get Swiss meringue buttercream (the recipe is in my cookpad)
Thaw overnight in the refrigerator before topping with ganache and serving. Chocolate cake is always good, but particularly in this chocolate mousse-filled cake roll. Filled with smooth mousse made with HERSHEY'S Chocolate Chips, this moist Swiss roll inspired cake makes a great holiday treat. You can stir nuts or bits of candy cane into the mousse filling for a festive twist.
Instructions to make Chocolate Roll Cake:
- Preheat the oven to 350°F. Prepare a baking sheet size 15x11 inch, then line it with parchment paper.
- Beat the egg yolks with a hand whisker until they are well mixed. Add oil and milk. Stir well.
- Sift the flour and cocoa powder, then pour into the egg yolk mixture. Stir until the batter looks smooth.
- Beat the egg whites with an electric mixer until foamy. Add sugar in 3 stages while continuing to beat. Beat the egg whites until firm peak.
- Spoon the egg white meringue into the egg yolk mixture in 3 stages. Fold the batter in with a spatula until evenly mixed.
- Pour the batter in the pan. Bake until cooked for about 15 minutes. Do a skewer test. When the skewer comes out clean, it means the cake is done.
- Once cooked, remove the cake from the oven. Turn the cake over the cooling rack. Remove the parchment paper and then immediately rolled (cake is still in hot condition) with parchment paper.
- Allow the cake to cool completely. Open the cake roll, then spread with buttercream (I use buttercream with the recipe 👉 # pib_swissmeringue).
- Roll the cake back. Wrap tightly with parchment paper, keep it in the refrigerator for at least 1 hour so that the cake sets and then slice it.
To finish the cake: Unroll the cake and spread it with the filling. Re-roll, and place seam-side down on rack set over a piece of parchment or wax paper. Trim the ends for a clean appearance. Pour the chocolate glaze over the cake, spreading it to cover the ends and sides and allowing the excess to drip onto the paper below. Also known as bûche de Noël, this chocolate roll cake is both a stunning holiday centerpiece and an impressive finish to any winter gathering.
So that’s going to wrap it up with this exceptional food chocolate roll cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
