Easiest Way to Make Yummy Chocolate Roll Cake

Chocolate Roll Cake. Come See our Unique Cake Gifts! Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. In a large bowl, beat egg yolks on high speed until light and fluffy.

I finally cane up with my own Swiss roll recipe this year. This chocolate roll cake was my first final happy result. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. You can cook Chocolate Roll Cake using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chocolate Roll Cake

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

Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Gradually add cake mix, beating at. Chocolate cake is always good, but particularly in this chocolate mousse-filled cake roll. Filled with smooth mousse made with HERSHEY'S Chocolate Chips, this moist Swiss roll inspired cake makes a great holiday treat.

Chocolate Roll Cake step by step

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..

You can stir nuts or bits of candy cane into the mousse filling for a festive twist. To finish the cake: Unroll the cake and spread it with the filling. Re-roll, and place seam-side down on rack set over a piece of parchment or wax paper. Trim the ends for a clean appearance. 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.