Embark on a delightful journey of taste with this Chocolate Roll Cake, a dessert that beautifully marries the richness of chocolate with the light, airy texture of sponge cake. Rolled to perfection and filled with a creamy, cocoa-infused whipped cream, then topped with a glossy chocolate glaze, this cake is a chocolate lover’s dream come true.
Why You’ll Love This:
- Rich Chocolate Flavor: The use of cocoa powder in both the sponge and the cream ensures a deep, satisfying chocolate experience.
- Elegant Presentation: The spiral of the roll cake, complemented by the sleek chocolate glaze, makes for an impressive presentation.
- Balanced Sweetness: The light sweetness of the whipped cream filling perfectly balances the richness of the chocolate.
Perfect Occasion: This Chocolate Roll Cake is perfect for celebrations, afternoon tea parties, or as a sophisticated dessert after a dinner party. It’s also a delightful project for those who enjoy the art of baking and aspire to create visually stunning and delicious treats.
Decoration Tips:
- Dust with Cocoa Powder: A light dusting of cocoa powder on top adds a touch of elegance and enhances the chocolate flavor.
- Garnish with Berries: Add a pop of color and a fresh taste with a few raspberries or strawberries.
- Chocolate Shavings: Sprinkle chocolate shavings on top for added texture and an extra chocolatey touch.
Ingredients:
- Milk: 80ml
- Cooking Oil: 70ml
- Cake Flour: 65g (or All-Purpose Flour with 5g Baking Powder)
- Cocoa Powder: 30g
- Egg Yolks: 6
- Egg Whites: 6
- Lemon Juice: 2ml
- Granulated Sugar: 65g
- Cake Pan Size: 25x40cm
- Baking Temperature: 170°C for 25 minutes
Cream:
- Whipped Cream: 250g
- Powdered Sugar: 40g
- Cocoa Powder: 25g
Chocolate Glaze:
- Dark Chocolate: 150g, melted
- Hot Heavy Cream: 140g
Instructions:
- Mix milk and cooking oil. In another bowl, sift together cake flour and cocoa powder.
- Combine the flour mixture with egg yolks until well mixed.
- In a separate bowl, whip egg whites with lemon juice and sugar until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture.
- Pour the batter into the cake pan and bake at 170°C for 25 minutes.
- For the cream, mix whipped cream with powdered sugar and cocoa powder.
- For the chocolate glaze, blend melted dark chocolate with hot heavy cream until smooth.
Assembly:
- Once the cake is cooled, spread the cream evenly over it.
- Roll the cake carefully and top with the chocolate glaze.
- Refrigerate for 3 hours.
Decorate with a dusting of cocoa powder before serving. Enjoy your Chocolate Roll Cake, a stunning and delightful dessert that’s sure to impress with its rich flavors and elegant appearance!
