Sweet & savory country cooking from my table to yours!

advertisement

Chocolate Cake Roll

As we all know, I was on a Lemon kick for a while there.  I had to make myself stop posting Lemon recipes…well for awhile anyway.  You might recall my Lemon Roll recipe, from a few weeks back.  Right after posting it, I promised to post a Chocolate Cake Roll in the next few days.  Well days turned into weeks, but hey…I finally did it.  For this Chocolate Cake Roll, I used the same filling recipe that I filled my Lemon Roll with.  The filling is made of cream cheese, whipped cream and vanilla and boy does it pair well with this Chocolate Cake Roll.  I poured a bittersweet Chocolate Ganache over the finished cake.  YUM!

Here’s how I made this delicious easy cake roll…and hey, don’t be intimidated by all the pictures below.  It’s really not hard at all…

For the cake:

I greased the bottom of a 15″ x 10″ x 1″ cookie sheet and lined it with parchment paper…

Then I greased the top of the parchment paper and the inside edges of the pan.  I used my wire mesh strainer and sifted some cocoa over the parchment paper.  Note:  When baking chocolate cakes, you should use cocoa versus flour for dusting the parchment paper or pan…

In a large bowl, I sifted together some cake flour, cocoa, baking powder and salt and set it aside…

Next, I separated some eggs and placed the yolks in a bowl and the egg whites in the mixing bowl of my stand mixer…

Using my whisk attachment, I whisked the egg whites for about 30 seconds until the egg whites became foamy and slowly added some sugar while continuing to whisk…

I whisked the egg whites until they formed soft peaks and set them aside…

I added the egg yolks to a separate mixing bowl…

And I added some vanilla and mixed the egg yolks until they were lemony in color…

Next I spooned the egg whites into the bowl with the egg yolks…

And gently folded them in with my mixer on low-speed…

Then I added my sifted dry ingredients…

And mixed on low-speed just long enough to incorporate the dry ingredients…

I poured the cake batter into my prepared pan…

And spread it out evenly.  I gently shook the pan to help even out the batter…

I baked it for about 12 minutes until it was done in the center when tested with a toothpick…

As soon as I removed it from the oven, I ran a knife around the edges to loosen the cake from the pan…

And I inverted it onto a linen kitchen towel that I had sprinkled with cocoa.  Note:  I used cocoa because I was covering the cake roll with a chocolate ganache.  If you’re planning on dusting the cake roll with powdered sugar versus chocolate ganache, you can sprinkle the towel with powdered sugar…

Next, I gently pulled off the parchment paper…

And rolled the cake up with the towel, starting with a short end of the cake.  I let the cake cool completely…

For the Filling:

I poured some heavy whipping cream in the bowl of my stand mixer…

 And whisked it for a couple of minutes until it was thick and fluffy.  I transferred it to a bowl and set it aside for a minute…

I added a block of softened cream cheese to the same bowl I whisked the whipping cream in…

And I whisked it on medium speed until it was smooth and creamy and free of all lumps…

I added some powdered sugar and vanilla…

And whisked it for about one minute to thoroughly combine everything…

Then I added the whipped cream back in…

And gently folded it in on very low speed…Done!

To Fill the Cake Roll:

I gently unrolled the cake and spread the filling over it.  Note:  If there are cracks here and there on the inside of the cake roll don’t worry, they will be covered with the filling..

I spread the filling to about 1/2 inch from the edge…

And rolled up the cake roll without the towel.  At this point the end of the roll will look messy, but I slice it off after drizzling the ganache on top…

For the Chocolate Ganache:

Two ingredients…two minutes…

I poured some heavy whipping cream in a bowl and heated it just to a simmer in my microwave…

Then I added some good quality bittersweet chocolate to a measuring cup.  You can use chips or a bar…

I poured the hot whipping cream over the chocolate…

And whisked the two together until the chocolate melted and it was nice and smooth…

I drizzled the chocolate all over the cake roll.  You can do this over a wire rack sitting on some parchment or wax paper, if you’re not an idiot who forgets to use the wire rack…

And lastly I cut the messy end piece off.  You know I needed to taste test it for my approval anyway.  Now do you want a piece of something that looks like this?  You know you do!

Make & Enjoy this easy cake roll…

Cindy

Print

Chocolate Cake Roll


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42

Description

A light and spongy chocolate cake with a whipped cream & cream cheese filling and a drizzled chocolate ganache topping.


Ingredients

For the Cake

  • 1/2 cup cake flour
  • 1/3 cup cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs at room temperature, separated
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract

For the Filling

  • 1 cup heavy whipping cream
  • 1 package cream cheese, 8 ounces, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar

For the Chocolate Ganache

  • 1/2 cup heavy whipping cream
  • 1/2 cup good quality bittersweet chocolate chips or broken chocolate bar

Instructions

For the Cake

  1. Preheat oven to 350 degrees.
  2. Grease the bottom and insides of a 15 x 10 x 1″ cookie or jelly roll pan. Line with wax or parchment paper and grease again. Lightly sprinkle or sift cocoa over the paper. Set aside.
  3. Sift the cake flour, cocoa, baking powder and salt into a medium bowl and set aside.
  4. In the bowl of a stand mixer, beat the egg whites on high speed until foamy. Continue beating while gradually adding the sugar to the egg whites. Beat until soft peaks form. Set aside.
  5. Add the egg yolks and vanilla to a separate mixing bowl and mix on medium speed until light and lemony. Gently fold the egg whites back in. Add the dry ingredients and mix on low speed just until incorporated.
  6. Spread batter into prepared pan and bake for approximately 12 minutes until cake springs back in the center when touched
  7. Run a knife around inside edges of cake to loosen it from pan. Sprinkle or sift cocoa over a kitchen towel. Invert cake onto the towel. Starting at a short end, gently roll the cake up with the towel. Allow to cool completely.

For the Filling

  1. Add the whipping cream to the bowl of a stand mixer, (or use a hand mixer). Using the whisk attachment, whisk the whipping cream on medium speed for a few seconds, followed by high speed until it forms stiff peaks. Transfer to a medium bowl and set aside.
  2. Add the cream cheese to the same mixing bowl of a stand mixer. Whisk the cream cheese on high for about a minute until it is very light and creamy and free of any lumps. Add the vanilla and powdered sugar and whisk for about one minute until ingredients are combined. Gently fold in the whipped cream on very low speed or use a spatula.
  3. Gently unroll the cake roll. Don’t worry if you see a few cracks in the cake. You will hide these with the filling. Spread the filling over the top of the roll, stopping about 1/2″ from the edges of the cake. Starting at a short end, gently roll up the cake without the towel. You can place the roll in the freezer while you make the ganache but it’s not necessary.

For the Chocolate Ganache

  1. Pour the whipping cream into a small bowl or measuring cup. Microwave until the cream is forming small simmering bubbles. Do not bring to a boil. Remove from microwave.
  2. Add chocolate and whisk the two together with a fork until the chocolate is melted and mixture is smooth and creamy.
  3. Place a wire rack over wax or parchment paper. Transfer the cake roll to the rack. Drizzle the chocolate ganache over the cake roll. Place the cake roll in a refrigerator until chocolate sets up.
  4. If you’re worried about perfect presentation, the messy looking end pieces can be sliced and removed before serving. Use them for taste testing!
  5. Slice and serve immediately or cover and refrigerate.

Notes

  • Refrigerated cake will stay fresh for up to three days.
  • If you prefer to omit the chocolate ganache, dust the cake with powdered sugar. You can also use powdered sugar versus cocoa for dusting the towel.

Nutrition

  • Serving Size: 8

advertisement