Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chocolate roll cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chocolate Roll Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chocolate Roll Cake is something which I’ve loved my entire life.
You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. Regardless of the brand, a homemade mini or. Skip the bakery and head to your kitchen because this easy chocolate cake roll recipe will be the star of your next gathering.
To begin with this particular recipe, we have to prepare a few components. You can have chocolate roll cake using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Roll Cake:
- Prepare 6 large egg yolks
- Prepare 45 gr Canola oil
- Make ready 50 gr milk (1% or 2% or whole milk will work)
- Make ready 75 gr cake flour
- Get 30 gr cocoa powder
- Make ready 6 large egg whites
- Take 120 gr sugar
- Get Filling
- Prepare Swiss meringue buttercream (the recipe is in my cookpad)
Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on. This chocolate roll cake is filled with marshmallowy frosting and coated in a shiny chocolate glaze, like a Little Debbie's Swiss Roll that grew up. Each slice is a perfect balance of tender cake and.
Steps 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.
Indulgent chocolate cream roll, great for any occasion. 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. The cake roll is chocolate flavoured and consists of a soft fluffy chiffon cake base which is rolled up and filled with a light and airy chocolate whipped cream. Like most popular desserts in Asia. This chocolate sponge cake is wrapped around alternating stripes of white chocolate whipped cream and whipped dark chocolate Triple Chocolate Roll Cake.
So that’s going to wrap this up with this special food chocolate roll cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
