Chocolate Cake Roll
With Thanksgiving being over let's start thinking about December celebrations, so I wanted to start one day before December with a delicious chocolate cake roll. I really don't think we can go wrong with chocolate... let alone with chocolate cake. Even though it can be intimidating and scary attempt to make a cake roll, I went for it and came out pretty good, if I have to say it so myself. Of course it took few times, several pans were flying, few broken plates, but I made it.
Well...being a bread kind of baker, cakes are higher math for me. Some people are just born with the talent to get the cake baking part right the few times of making it, but that is never been a case with yours truly, over here.
So I do take more than an average Joe to get it the right way, especially the cake rolls. The worst case scenario was when I filled it and started rolling, so gently, and every time I roll it I felt like somebody was punching me in the belly...oh dear! it broke on both sides...REALLY!!! But I guess it is all part of the educational experience for how to bake a cake in my house...expressing myself to the fullest. Anyhow, now days usually I take a deep breath and start over. I must say that if you don't have a niche for cake baking, don't give up! I know it is frustrating, but don't give up...practice makes it better. Trust me, I take myself as an example.
So shall we bake this delicious cake roll? Let's get started!
Chocolate Cake Roll
- 1/2 tsp. Oil
- 5 ounces semisweet chocolate, melted (with 1-2 tsp. milk)
- 1 Tbs. Butter, unsalted
- 3 eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup water
- 3/4 cup cake flour, sifted (substitute for All purpose flour)
- 2 Tbs. Cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-2 Tbs. Strawberry Jam
- 6oz (170g) Chocolate
- 1-2 tsp. Milk or Heavy Whipped Cream
- Preheat oven to 350°F. Line 15X10-inch pan with wax paper, then grease it by spraying or brushing oil. (You can use parchment paper or paper for baking)
- Melt the Chocolate in the microwave safe dish with splash of milk or whipped cream and butter. Stir every 30 seconds, until completely melted (in total melting time approximately 50 seconds). Set aside to cool.
- Beat egg yolks and 1/2 cup granulated sugar in medium bowl until light and fluffy. Stir in melted chocolate. Add water and vanilla and mix until smooth. Sift flour, cocoa powder, baking powder, baking soda and salt together and add to chocolate mixture.
- Using clean beaters and large bowl, beat egg whites until soft peaks form. Gently fold in chocolate mixture. Pour into prepared pan.
- Bake for about 10 minutes or until wooden toothpick inserted into center comes out clean. Carefully loosen sides of cake from foil. Invert cake onto towel sprinkled with cocoa. Peel off foil. Starting at short end, roll up warm cake, roll fashion with towel inside. You must COOL cake completely.
- Meanwhile, place dark chocolate (chips or chunks would work too) in small microwavable bowl with about 1-2 tsp. milk or whipped cream. Microwave on high 30 seconds, stir then put it back for 20 more seconds. If it's not melted, just leave it in the microwave it will melt. Stir until smooth. Set aside to cool.
- Unroll cake, remove from the towel carefully and gently peel the wax paper. Spread cake with Strawberry jam then with melted chocolate; re-roll cake without towel, but use towel as a helper. Also gently handle rolling so it wouldn't break.
- Refrigerate until serving time.
- You could sift some confectioner sugar, and crushed mints or apply chocolate glaze or frosting on top. Addition of nuts is always delicious with the chocolate cake.
I found pretty cool blog with instructions how to roll a cake. I found it extremely helpful "How to make a Chevron Cake Roll". And this one from BHG.com...great idea!
My cake won in a Chocolate competition on Gourmandize.com...
I wish you an amazing December and upcoming holidays!
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