Chocolate cake roll: an explosion of taste in your mouth
published on 14 June, 2019 at 10:30
Ingredients:
4 large eggs, separated
1/3 cup (65g) granulated sugar
1/3 cup (65g) packed light or dark brown sugar
1 Tablespoon (15ml) strong brewed coffee
1/4 cup (60g) unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup (62g) all-purpose flour
1/4 cup (20g) natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla Whipped Cream:
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar or confectioners’ sugar
1 teaspoon pure vanilla extract
optional: 2 Tablespoons marshmallow creme (“Fluff”)
Chocolate Topping:
1/2 cup (120ml) heavy cream or heavy whipping cream
one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
optional for glossy shine: 1 teaspoon light corn syrup
Directions:
Whip the white eggs with sugar and set aside. In another bowl mix egg yolk, brown sugar and vanilla. Mix also the flour, cocoa, salt, baking powder, melted butter and coffee. Unite all and spread on a baking dish, bake at 350°F (177°C) for 10 minutes.
Cream: whip the cold cream with sugar and vanilla extract. Fill the cake and roll, chill.
Melt the chocolate with hot cream and pour on the roll.
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