This cake will bring the child out in you. Something that you would want to eat over and over again. I am talking about the famous chocolate roll cake or the chocolate Swiss roll cake.
This chocolate roll cake looks tricky, isn’t it? Well, actually it’s not. I have made it absolutely simple for you by making a video recipe for this chocolate roll cake. Scroll down to check the video.
So what is the difference between a regular chocolate cake and a chocolate roll cake? Obviously, you cannot simply roll every chocolate cake. It needs to be a sponge cake that can be rolled down to make your Swiss roll cake.
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I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Let’s make our chocolate roll cake recipe
This recipe has three parts: chocolate cake, whipped cream, and chocolate ganache. We will start by preparing the chocolate cake sheet and meanwhile, we will whip the cream and make the ganache.
Chocolate Cake Sheet
Let fist keep the oven for preheating to 180 °C.
Beat two eggs in a mixing bowl. Beat them until they become fluffy. Now add powdered sugar, oil, vanilla essence, and continue to whisk. I prefer whisking manually if the portion size is small, however, you may choose to use electric whisker.
Sift flour, cocoa powder, and baking powder together. Don’t miss this step. Sifting will remove unwanted particles and lumps from your dry ingredients and will aerate them which helps in the proper rising of the cake.
PS: Use Conversion Table to convert cups into grams and vice versa
Using cut and fold method, combine wet and dry ingredients and make a smooth batter. If you feel your batter is thick, you may add milk accordingly. What you need is a runny batter as compared to a regular cake batter. Remember, we need a soft, bouncy cake so that we can roll it.
PS: Do not over-beat the batter. You don’t want the air to escape from it.
Line a baking tray with parchment paper and pour the batter into it. Spread the batter on tray evenly and tap it once on the counter. For this recipe, I am using a baking tray of 11×9 inches.
TIP: Use parchment paper as opposed to greasing the tray. Parchment paper ensures clean de-molding which is must for this cake.
Now let’s bake the batter in the preheated oven at 180 °C for 8-10 minutes. Use the middle rack of the oven. Avoid baking it for long else you will end up with a dry cake sheet. This is where the trick to a good looking chocolate roll cake is.
After 8-10 minutes of baking, remove the tray from the oven. Sprinkle some icing sugar on a clean kitchen towel. Flip the cake sheet on the towel and once again sprinkle some icing sugar on it. Start rolling the cake now.
Icing sugar will avoid the cake sticking while rolling. If you don’t have icing sugar handy, mix 2 tbs of powdered sugar with 1 tbs of cornflour.
Let the rolled cake rest for 10 minutes.
While the cake is resting, take the chilled whipping cream and whip it to soft peaks.
Let’s make the Chocolate Ganache
In another saucepan, take fresh cream and bring it to boil. Switch off the flame. Add grated chocolate and butter to the cream and mix it till everything is combined properly.
If there are chocolate lumps, heat it for a 2-5 sec more. Transfer the mixture to another bowl. Your Chocolate Ganache is ready. Keep it aside and let it cool down.
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Ok, it’s time to open the rolled cake sheet. Apply the even layer of whipped cream on your cake sheet and roll it back.
Don’t worry if the cake sheet cracks while rolling. Drizzle chocolate ganache on the rolled cake and let the ganache cover the entire chocolate roll. Refrigerate your chocolate roll cake for about 15-20 minutes.
After 15 minutes you can make texture on your cake using a fork. This will improve the visual appeal of your chocolate cake.
Lift the chocolate cake from the tray and place it on a cake board. You are done.
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