Recipe: Delicious Chocolate Roll Cake

Chocolate Roll Cake. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder.

Chocolate Cake Roll This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. Now grease and flour the baking paper. (notes) Sift together the flour, cocoa, baking powder, baking soda and salt. A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well. You can have Chocolate Roll Cake using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Roll Cake

1. You need 6 of large egg yolks.
2. You need 45 gr of Canola oil.
3. Prepare 50 gr of milk (1% or 2% or whole milk will work).
4. Prepare 75 gr of cake flour.
5. Prepare 30 gr of cocoa powder.
6. You need 6 of large egg whites.
7. It's 120 gr of sugar.
8. It's of Filling.
9. It's of Swiss meringue buttercream (the recipe is in my cookpad).

Make sure to really chill your fillings before whipping--overnight would be best--or they won't fluff up properly. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and video tutorial for success.

Chocolate Roll Cake instructions

1. Preheat the oven to 350°F. Prepare a baking sheet size 15x11 inch, then line it with parchment paper..
2. Beat the egg yolks with a hand whisker until they are well mixed. Add oil and milk. Stir well..
3. Sift the flour and cocoa powder, then pour into the egg yolk mixture. Stir until the batter looks smooth..
4. 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..
5. Spoon the egg white meringue into the egg yolk mixture in 3 stages. Fold the batter in with a spatula until evenly mixed..
6. 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..
7. 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..
8. Allow the cake to cool completely. Open the cake roll, then spread with buttercream (I use buttercream with the recipe 👉 # pib_swissmeringue)..
9. 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..

Dust a clean tea cloth with remaining sugar. Turn cake out onto prepared cloth, remove wax paper and trim cake edges. Starting with a long side, tightly roll up cake with cloth. To make the cake: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt, and extracts. Sift together the flour, cocoa, and baking powder, and fold gently into the egg mixture.