Super Fluffy and Soft Japanese Chocolate Cake Roll

Step 1

Line a 8 X 12" rectangular cake pan with parchment paper.

Step 2

In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.

Step 3

Preheat oven to 325F.

Step 4

In a large mixing bowl, add in sugar, baking soda, first portion of cream of tartar and salt. Sift in cake flour, stir to combine.

Step 5

Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.

Step 6

Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside.

Step 7

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second portion of cream of tartar. (Note 1)

Step 8

Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.

Step 9

Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)

Step 10

Gently fold 1/3 of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.

Step 11

Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.

Step 12

Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.

Step 13

Tap the pan on the counter to release large air pockets.

Step 14

Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.

Step 15

Let cool 5 min. in the pan before removing.

Step 16

Place cooling rack over cake pan.

Step 17

Flip cake over onto the rack, gently remove paper.

Step 18

The side facing up will eventually become the top of the cake roll. Try to remove as much of the "skin" as possible since the cake will look better with exposed crumbs. Let it sit on cooling rack for 5 min.

Step 19

Place a piece of new parchment paper on top

Step 20

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Refer to video in post on how to roll.

Step 21

Let it cool in this wrapped condition while making the chocolate whipped cream.

Step 22

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.

Step 23

Chop up chocolate into small pieces.

Step 24

Place chocolate in a small pot along with the cream.

Step 25

Heat over medium heat until chocolate is fully melted. Do not bring to a boil.

Step 26

Let cool to room temperature then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping but do not let it cool for too long as it will become too stiff to whip.

Step 27

Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Stop when it start to get stiff. Do not over whip.

Step 28

Very carefully unroll the cake.

Step 29

Gently add one even layer of the chocolate whipped cream onto the unrolled cake.

Step 30

Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate. Enjoy!