CHOCOLATE SWISS ROLL CAKE

May 29, 2019
That is the kind of cake you could’t assist however eat for breakfast the subsequent morning. It’s the form of cake you may make for all of your friends whilst they come over to your own home. And it’s the kind of cake that makes you feel like a giddy little child once more.

This cake is basically a selfmade ho-ho, however because it’s homemade, it’s a thousand times better. a thin sheet of chocolate sponge cake is spread with whipped cream, rolled together, then drenched in a chocolate ganache glaze. 

CHOCOLATE SWISS ROLL CAKE

The handiest thing that is probably higher than ingesting it's far reducing the cake and seeing the most perfect swirl of black and white. It’s quite pleasing.

The secret story to this cake is that while it looks like it would be tough to make, it’s without a doubt pretty easy. Oh, and did I mention forgiving? even supposing the cake cracks even as you’re rolling it, no one may also recognise. I don’t suppose I’ve ever made the cake while not having at least a little crack somewhere, and it has by no means mattered.

CHOCOLATE SWISS ROLL CAKE

INGREDIENTS
FOR THE CHOCOLATE CAKE:

  • Butter, For Greasing
  • 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
  • 1/3 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 4 Large Eggs
  • 1/2 cup Granulated Sugar
  • 4 Tablespoons Unsalted Butter, melted

FOR THE CREAM FILLING:

  • 1 cup Heavy Cream
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract

FOR THE CHOCOLATE GANACHE:

  • 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Milk

INSTRUCTIONS

  1. To make the chocolate cake, preheat the oven to 425ºF. area a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.
  2. In a big bowl, whisk to combine the cocoa powder, flour, and salt.
  3. Bring an inch of water to a simmer in a medium saucepan. combine the eggs and sugar in a heatproof glass bowl, then area over the simmering water (ensure the water doesn’t touch the bowl). the use of a hand mixer, beat the eggs and sugar together over medium speed for about  minutes, till the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you need the eggs to be approximately a hundred and twentyºF. in case you don’t have a thermometer, just contact the combination along with your finger each now and again till it looks like warm tap water). 
  4. Dispose of the egg bowl from the heat and continue beating at medium high speed for every other 3 minutes, until it’s thick and airy, and has reached the ribbon degree. which means while you drag and drizzle a spoonful of the liquid, it shouldn’t settle again into the liquid for a good five–10 seconds. blend inside the melted butter.
  5. Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, running speedy. unfold the batter onto the buttered parchment or silicone mat, leaving an inch from the rims. Bake the cake for five–6 mins, until springy to the touch.
  6. Area a chunk of parchment paper on a flat floor and sprinkle gently with cocoa powder. flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. gently roll the cake up into a log even as it’s still heat. that is like muscle memory for the cake, and it's going to roll simpler again later.
  7. To make the filling, combine the heavy cream, sugar, and vanilla extract in a huge bowl, and whip with a hand mixer to stiff peaks, approximately 5 mins on medium velocity. 
  8. Unroll the cooled cake, then unfold the cream throughout, leave a 1-inch border round all edges. Roll the cake up gently (leaving the parchment paper in the back of), then location on a twine rack.
  9. To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-2nd periods, stirring after whenever, till blended. upload the tablespoon of milk, in an effort to supply a extra pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 mins earlier than serving, so the ganache can company up.
  10. The cake is now geared up to be sliced and served. experience!
That is the kind of cake you could’t assist however eat for breakfast the subsequent morning. It’s the form of cake you may make for all of your friends whilst they come over to your own home. And it’s the kind of cake that makes you feel like a giddy little child once more.

This cake is basically a selfmade ho-ho, however because it’s homemade, it’s a thousand times better. a thin sheet of chocolate sponge cake is spread with whipped cream, rolled together, then drenched in a chocolate ganache glaze. 

CHOCOLATE SWISS ROLL CAKE

The handiest thing that is probably higher than ingesting it's far reducing the cake and seeing the most perfect swirl of black and white. It’s quite pleasing.

The secret story to this cake is that while it looks like it would be tough to make, it’s without a doubt pretty easy. Oh, and did I mention forgiving? even supposing the cake cracks even as you’re rolling it, no one may also recognise. I don’t suppose I’ve ever made the cake while not having at least a little crack somewhere, and it has by no means mattered.

CHOCOLATE SWISS ROLL CAKE

INGREDIENTS
FOR THE CHOCOLATE CAKE:

  • Butter, For Greasing
  • 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
  • 1/3 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 4 Large Eggs
  • 1/2 cup Granulated Sugar
  • 4 Tablespoons Unsalted Butter, melted

FOR THE CREAM FILLING:

  • 1 cup Heavy Cream
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract

FOR THE CHOCOLATE GANACHE:

  • 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Milk

INSTRUCTIONS

  1. To make the chocolate cake, preheat the oven to 425ºF. area a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.
  2. In a big bowl, whisk to combine the cocoa powder, flour, and salt.
  3. Bring an inch of water to a simmer in a medium saucepan. combine the eggs and sugar in a heatproof glass bowl, then area over the simmering water (ensure the water doesn’t touch the bowl). the use of a hand mixer, beat the eggs and sugar together over medium speed for about  minutes, till the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you need the eggs to be approximately a hundred and twentyºF. in case you don’t have a thermometer, just contact the combination along with your finger each now and again till it looks like warm tap water). 
  4. Dispose of the egg bowl from the heat and continue beating at medium high speed for every other 3 minutes, until it’s thick and airy, and has reached the ribbon degree. which means while you drag and drizzle a spoonful of the liquid, it shouldn’t settle again into the liquid for a good five–10 seconds. blend inside the melted butter.
  5. Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, running speedy. unfold the batter onto the buttered parchment or silicone mat, leaving an inch from the rims. Bake the cake for five–6 mins, until springy to the touch.
  6. Area a chunk of parchment paper on a flat floor and sprinkle gently with cocoa powder. flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. gently roll the cake up into a log even as it’s still heat. that is like muscle memory for the cake, and it's going to roll simpler again later.
  7. To make the filling, combine the heavy cream, sugar, and vanilla extract in a huge bowl, and whip with a hand mixer to stiff peaks, approximately 5 mins on medium velocity. 
  8. Unroll the cooled cake, then unfold the cream throughout, leave a 1-inch border round all edges. Roll the cake up gently (leaving the parchment paper in the back of), then location on a twine rack.
  9. To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-2nd periods, stirring after whenever, till blended. upload the tablespoon of milk, in an effort to supply a extra pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 mins earlier than serving, so the ganache can company up.
  10. The cake is now geared up to be sliced and served. experience!
That is the kind of cake you could’t assist however eat for breakfast the subsequent morning. It’s the form of cake you may make for all of your friends whilst they come over to your own home. And it’s the kind of cake that makes you feel like a giddy little child once more.

This cake is basically a selfmade ho-ho, however because it’s homemade, it’s a thousand times better. a thin sheet of chocolate sponge cake is spread with whipped cream, rolled together, then drenched in a chocolate ganache glaze. 

CHOCOLATE SWISS ROLL CAKE

The handiest thing that is probably higher than ingesting it's far reducing the cake and seeing the most perfect swirl of black and white. It’s quite pleasing.

The secret story to this cake is that while it looks like it would be tough to make, it’s without a doubt pretty easy. Oh, and did I mention forgiving? even supposing the cake cracks even as you’re rolling it, no one may also recognise. I don’t suppose I’ve ever made the cake while not having at least a little crack somewhere, and it has by no means mattered.

CHOCOLATE SWISS ROLL CAKE

INGREDIENTS
FOR THE CHOCOLATE CAKE:

  • Butter, For Greasing
  • 1/4 cup Unsweetened Cocoa Powder, Plus More For Sprinkling
  • 1/3 cup All-purpose Flour
  • 1/4 teaspoon Salt
  • 4 Large Eggs
  • 1/2 cup Granulated Sugar
  • 4 Tablespoons Unsalted Butter, melted

FOR THE CREAM FILLING:

  • 1 cup Heavy Cream
  • 1/4 cup Sugar
  • 1 teaspoon Vanilla Extract

FOR THE CHOCOLATE GANACHE:

  • 4 ounces, weight Bittersweet Chocolate Chips Or Chopped Chocolate
  • 1/2 cup Heavy Cream
  • 1 Tablespoon Milk

INSTRUCTIONS

  1. To make the chocolate cake, preheat the oven to 425ºF. area a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.
  2. In a big bowl, whisk to combine the cocoa powder, flour, and salt.
  3. Bring an inch of water to a simmer in a medium saucepan. combine the eggs and sugar in a heatproof glass bowl, then area over the simmering water (ensure the water doesn’t touch the bowl). the use of a hand mixer, beat the eggs and sugar together over medium speed for about  minutes, till the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you need the eggs to be approximately a hundred and twentyºF. in case you don’t have a thermometer, just contact the combination along with your finger each now and again till it looks like warm tap water). 
  4. Dispose of the egg bowl from the heat and continue beating at medium high speed for every other 3 minutes, until it’s thick and airy, and has reached the ribbon degree. which means while you drag and drizzle a spoonful of the liquid, it shouldn’t settle again into the liquid for a good five–10 seconds. blend inside the melted butter.
  5. Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, running speedy. unfold the batter onto the buttered parchment or silicone mat, leaving an inch from the rims. Bake the cake for five–6 mins, until springy to the touch.
  6. Area a chunk of parchment paper on a flat floor and sprinkle gently with cocoa powder. flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. gently roll the cake up into a log even as it’s still heat. that is like muscle memory for the cake, and it's going to roll simpler again later.
  7. To make the filling, combine the heavy cream, sugar, and vanilla extract in a huge bowl, and whip with a hand mixer to stiff peaks, approximately 5 mins on medium velocity. 
  8. Unroll the cooled cake, then unfold the cream throughout, leave a 1-inch border round all edges. Roll the cake up gently (leaving the parchment paper in the back of), then location on a twine rack.
  9. To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-2nd periods, stirring after whenever, till blended. upload the tablespoon of milk, in an effort to supply a extra pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 mins earlier than serving, so the ganache can company up.
  10. The cake is now geared up to be sliced and served. experience!

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