chocolate cake roll

A simple recipe for the most indulgent chocolate Swiss roll. With a moist and decadent gluten free chocolate sponge, a mascarpone whipped cream filling, and a super luscious chocolate ganache glaze. This is, without doubt, every chocolate lover’s dream come true.

Chocolate Swiss Roll (Gluten Free)

oz (60 g) dark chocolate, chopped

unsalted butter

eggs, room temperature

(150 g) granulated sugar

(90 g) plain gluten free flour blend

tsp xanthan gum

(30 g) cocoa powder

tsp baking powder

tsp baking soda

salt

(240 mL) heavy/double cream

sugar

(56 g) mascarpone cheese

oz (175 g) ~60% dark chocolate, chopped

+ 2 tbsp (265 mL) heavy/double cream

Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.

In a stand mixer with the whisk attachment, or with a hand mixer with the double beater attachments, whisk together the eggs and sugar until pale, fluffy and about tripled in volume.

Add the melted chocolate and whisk for a few seconds until fully incorporated.

Sift together the dry ingredients (gluten free flour blend, xanthan gum, cocoa powder,&nbsp;baking powder, baking soda and salt), and fold them gently into the fluffy chocolate mixture, until no flour clumps remain.

Transfer to the lined baking sheet and bake at 355 ºF (180 ºC) until an inserted toothpick comes out clean (about 10 - 12 minutes).

Once baked, leave the sponge in the baking tray for 2 minutes, then turn it out of the baking tray onto a piece of baking paper generously dusted with powdered sugar. Peel away the top layer of baking paper, and roll up the sponge. Leave it cool completely.

For gluten free chocolate sponge:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a&nbsp; smooth filling that spreads easily but will also hold its shape.

For mascarpone whipped cream filling:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan, bring the heavy/double cream to a boil, then pour it over the chocolate. Allow this to stand for 2 - 3 minutes, then stir until smooth. You should get a smooth runny ganache that's easily pourable.

For chocolate ganache glaze:

Gently unroll the cooled sponge, and&nbsp;spread the filling into an even layer onto top.

Carefully re-roll the sponge, and chill it in the fridge for about 1/2 hour.

Once chilled, drizzle the Swiss roll with the chocolate ganache glaze. (If the glaze is to firm, reheat it briefly in the microwave or over some simmering water.)

Allow the chocolate ganache glaze to set, and enjoy!

Assembling the chocolate Swiss roll:

The chocolate Swiss roll keeps well for 3 - 4 days in a cool dry space (the fridge works too), wrapped in cling film or in a closer container.

Storage:

A light Chocolate Roll Cake filled with a whipped vanilla buttercream frosting is just the perfect afternoon tea treat or dessert. Get my tips on how to make the perfect roll cake.

Chocolate Roll Cake

g dutch process cocoa ((¼ cup / 0.9 ounces))

baking powder

½ teaspoon baking soda (bicarbonate)

eggs, room temp

caster (superfine) sugar

milk

vanilla

190 g unsalted butter, softened

vanilla extract

thickened cream ((notes 1))

cocoa

Preheat oven to 180C / 350F / 160c fan forced. Grease then line a sponge roll (13x9 inch) tin with baking paper. Now grease and flour the baking paper. (notes)

Sift together the flour, cocoa, baking powder, baking soda and salt. Mix them well to disperse evenly.

Beat the eggs on high for about 2 minutes or until they have doubled in volume, have lightened and look frothy.

While still beating, slowly add in the sugar.

Add the milk and vanilla and beat well.

Turn the beater down to low and tip in the flour, a third at a time until combined. Beat for another 30 seconds on low.

Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over.

Bake for 12 to 15 minutes until a toothpick comes out clean.

Immediately, use the edges of the baking paper to lift it out of the tin and onto a flat surface. Have the short edge towards you and start to roll.

First, tuck in the edge that&#x27;s closest to you firmly but gently. Peel about one in of the paper away just to release it, then continue rolling the cake all the way up to meet the other end. Firm but gentle is the key.

From the end that is hanging out, peel back the paper, then just fold it away from the cake, this just allows the cake to cool better without steaming.

Let the cake cool completely before unrolling and adding buttercream.

In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides from time to time and during beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.

For the buttercream:

As soon as the cake is cool,,unroll it very gently (don&#x27;t try to flatten it out, just unroll enough to add your buttercream). Spread the buttercream over and roll it back up.

Roll the cake back up, dust all over with cocoa and serve

To finish

This from-scratch recipe for Chocolate Roll Cake (Banh Cuon Chocolate)&nbsp;makes moist, spongy chocolate cake swirled around a light and fluffy cream filling. If you're a fan of Asian-style baked goods, you'll adore this luscious chocolaty treat. Not too rich or sweet like some desserts, this Chocolate Roll Cake is both elegant and delicious. Make this wonderful Chocolate Roll Cake to enjoy during your next get-together or holiday celebration. It's sure to make the occasion special!

Chocolate Roll Cake / Banh Cuon Chocolate

eggs (, at room temperature)

sugar (, divided)

vegetable oil

milk (, whole, low-fat or milk alternative)

tsp vanilla extract

cake flour

cocoa powder

tsp salt

tsp cream of tartar

Tbsp powdered sugar (,

water

gelatin

heavy whipping cream (, cold)

Line a 12 inch by 18 inch sheet pan with parchment paper.

Preheat the oven to 350 F (177 C).

Separate the egg yolks from the whites. Transfer the yolks into a large bowl. Transfer the whites into the bowl of a stand mixer.

Using a hand mixer, beat the egg yolks on Low speed for 30 seconds or until combined. Using Medium speed, continue beating the egg yolks while gradually adding 1/2 cup sugar. (Add about 1 Tbsp sugar every 30 seconds and mix.) The mixture should be pale yellow and thick once done.

Add the vegetable oil, milk and vanilla extract. Mix on Low speed until all wet ingredients are incorporated.

Sift together the dry ingredients: cake flour, cocoa powder, baking powder, baking soda and salt.

Add 1/3 of the dry ingredients to the wet ingredients and mix on Low speed until mostly incorporated. Add another 1/3 dry ingredients and continue mixing. Add the remaining 1/3 dry ingredients and mix until fully incorporated. Scrape down the bowl, working in any remaining dry ingredients.

Using the whisk attachment for the stand mixer, beat the egg whites on Low speed for 30 seconds. Increase the speed slightly and beat for another 30 seconds or until the egg whites are foamy. Add the cream of tartar. Using Medium speed, beat the egg whites until they thicken. Gradually add the remaining 1/4 cup sugar. Continue beating on Medium High speed until the egg whites reach a firm peaks stage. (This takes a total of 3 - 3 1/2 minutes.)

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding. Add the remaining 1/3 egg whites and fold until fully incorporated.

Transfer the batter into the lined sheet pan. Spread out the batter, pushing it to the corners of the pan. Smooth and even-out the batter using an offset spatula. Tap the pan against the counter a few times to release the air bubbles.

Bake for 10-12 minutes. Check for doneness by touching the cake lightly with your index finger and it should spring back. Also check by inserting a toothpick and it should come out clean.

Remove the cake from the oven. Pull the parchment paper away from the sides of the cake. Let cool for 5 minutes.

Lay a clean kitchen towel on the work surface. Cover the towel with a generous amount of powdered sugar. Place the cake on top of the towel. Carefully remove the parchment paper by rolling it under the cake.

Coat the cake with a generous amount of powdered sugar. Using light pressure, roll the towel and cake into a spiral. Transfer the cake with the seam-side down to a wire rack and let cool for 1 hour.

Making the Chocolate Cake

Chill the mixing bowl and whisk in the refrigerator for 30 minutes.

In a heat-safe measuring cup, add the water. Sprinkle the unflavored gelatin and let rest for 1 minute. Combine together. Microwave for 15 seconds. Place the cup in a bowl of cold water and let cool until the temperature is around 85 F (29 C).

Remove the cold mixing bowl and whisk from the fridge and attach to the stand mixer. Add the cold heavy whipping cream into the bowl. Mix on Medium speed until the cream is thick, approximately 3-4 minutes. Gradually add the powdered sugar and continue mixing. Scrape down bowl.

Add the cooled gelatin to the whipped cream. Mix on High speed until the cream is stiff, approximately 1 minute.

Making the Cream Filling

Gently unroll the cooled cake. Spread a thick layer of whipped cream on the cake, coating it evenly.

Roll up the cake, ending with seam-side down. Trim off the edges. Chill in the refrigerator until it's time to serve.

Assembling the Cake

Dust the Chocolate Roll Cake with more powdered sugar or cocoa powder.

Cut the cake into thick slices and serve with fresh berries.

Refrigerate any remaining cake in an air-tight container. Enjoy within the week. Freeze the cake for up to 2 months.

Serving the Cake

https://www.youtube.com/watch?v=iOwK3SIj2Zg

Sharing a yummy recipe for Chocolate Roll Cake, soft and spongy chocolate cake swirled with sweet whipped cream filling. If you're a fan of Asian-style desserts, you will love this luscious, not overly sweet cake. Give the recipe a try and share your results with me!

Written recipe:  http://runawayrice.com/desserts/chocolate-roll-cake/

Tools used in this video:

Egg Separator https://amzn.to/2Lgin0Z

Wilton 12 x 18 Inch Baking Sheet https://amzn.to/2PCmNQq

Hamilton Beach Hand Mixer https://amzn.to/2PBPpcd

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixerr https://amzn.to/2QxG2jm

Duralex Made In France Lys Stackable 9-Piece Bowl Set https://amzn.to/2EsJkhf

OXO Good Grips Cooling Rack https://amzn.to/2ExkhK9

Oxo Large Offset Spatula https://amzn.to/2PEzzxA


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Ingredients:

Chocolate Cake:
5 large eggs, at room temperature
3/4 cup sugar, divided
1/4 cup vegetable oil
1/4 cup milk (low-fat, whole or milk alternative)
1 tsp vanilla extract
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar
2 Tbsp powdered sugar

Cream Filling:
1/4 cup water
1 packet / 2 tsp unflavored gelatin
2 cups heavy whipping cream, cold
1 cup powdered sugar

Yields: 12 servings


Nguyên liệu: 

5 trứng lớn, nhiệt độ phòng
150 g đường, chia phần
60 ml dầu ăn
60 ml sửa tươi
1 m. cà phê tinh dầu vani
100 g bột bánh ngọt (cake flour)
1 m. cà phê bột nở (baking powder)
1/2 m. cà phê bột baking soda
1/4 m. cà phê muối
1/4 m. cà phê cream of tartar
2 m. canh đường bột để rây lên bánh

Kem:
60 ml nước
1 gói  / 7 g gelatin không mùi vị
480 ml kem tươi có 35% chất béo
100 g đường bột 

Cho: 12 phần ăn


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Music
On My Way Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
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Chocolate Roll Cake (Banh Cuon Chocolate)

An easy chocolate sponge cake filled with whipped cream.

Chocolate Cake Roll recipe

(1/2 cup) caster sugar or granulated sugar

(1/2 cup) plain flour flour

(1/4 cup) natural cocoa powder or Dutch-processed cocoa powder

+ 1 teaspoon) vegetable oil

(1/4 cup) natural cocoa powder

300 ml (1 and 1/4 cups) thickened cream or heavy cream

icing sugar sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan or swiss roll pan with baking or parchment paper.

Place eggs in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl. Beat eggs for 1-2 minutes using an electric mixer on medium speed. Once eggs start to become thick and foamy, add the sugar, 1 tablespoon at a time, while continuing to mix.

Turn the mixer up to medium-high speed and continue to beat until eggs become pale and fluffy, and triple in volume &#8211; this is called ribbon stage. It will take around 5-7 minutes.

You’ll know your eggs have reached ribbon stage when you can use the whisk to draw a figure 8 on top of the batter. If the number 8 is still there when you have finished drawing, your eggs are ready. (See photo below).

Sift together the flour and cocoa powder. When the eggs are ready, add half the flour and cocoa and start to gently fold with a spatula. Add remaining flour and cocoa and continue to gently fold the mixture until there are no more pockets of flour or cocoa powder. Use a light hand, so you don’t lose the air in your eggs.

Drizzle the oil and vanilla down the side of the bowl. Gently fold until combined.

Transfer your cake batter to your prepared pan and gently smooth out to form one even layer. Bake for approximately 11 minutes or until cake is no longer sticky to the touch.

Prepare a clean, dry tea towel by generously sifting over half of the cocoa powder reserved for dusting. Take the cake out of the oven and let it sit for 2 minutes just to firm up ever so slightly. Then, in one swift movement, tip the cake out onto the prepared tea towel, then very gently remove the baking paper.

Sift over the remaining cocoa powder on top of the cake. Then gently roll up the cake, from the short side, keeping the tea towel wrapped around the cake.

Place the cake on a cooling rack and leave to cool completely before filling &#8211; around 1-2 hours.

In a large mixing bowl, add your cream and whisk on medium speed until whipped and soft peaks form. Stir in vanilla and sugar.

Very gently, unroll your cake, keeping the end slightly curled. Spread whipped cream over the cake, going right to the edges. Then, gently re-roll the cake back up.

Place cake in the fridge for at least 30 minutes before slicing. 

A lovely cake..  When I get the cake out of the oven I tip onto parchment dusted with icing sugar, gently peel off the parchment that was the base and quickly trim off crisp edges.  I then roll from the long side to make a larger cake.

Thank you for such a wonderful recipe! I baked this yesterday and it is DELICIOUS! Love the tea towel method. I baked the sponge using grease proof paper on a regular baking tray ‘cos the sponge is quite flat :) I used gluten free flour and dairy free whipping cream. There was a very slight crack in the sponge when I unrolled but not noticeable and it’s to be expected with gf flour! Thank you Jessica 🥰

I made this today as I’ve always wanted to make a Swiss roll type cake. When I've watched people make these cakes on Bake Off its always been a disaster but this was surprisingly easy to make and it tasted incredible. Thank you so much for this recipe i will definitely make this again!!

Super clear to follow instructions.  
Chocolate roll turned out delish!
Topped with a dab of whipped cream and drizzled home made fudge sauce.

Thank you!
Monique

I made it and took it to my sister's house. Everyone loved it. It was way easier than I thought and so delicious. I added some sliced banana as filling. Next time I will add some coffee to the the cream filling 🙂

Made with simple kitchen staples, this chocolatey Swiss Roll recipe looks impressive but is easy to make from scratch. Filled with a homemade whipped cream and coated in a chocolate ganache, this dessert is rich, creamy, and flavorful.

Swiss Roll

eggs (separated and at room temperature)

sugar (divided (150 grams))

vegetable oil ((60 milliliters))

all-purpose flour ((60 grams))

cocoa powder ((25 grams))

heavy whipping cream ((360 milliliters))

sugar ((30 grams))

chocolate chips

heavy cream ((120 milliliters))

Preheat the oven to 350F. Grease a 12x17-inch rimmed baking sheet with baking spray or butter. Line the bottom with parchment paper and grease the paper.

In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form, about 5 minutes.

In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy, about 2 minutes. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.

Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain. Pour the batter into the prepared baking pan and smooth into an even layer.

Bake for 12 to 15 minutes or until the cake springs back when gently pressed.

While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.

When the cake comes out of the oven, run a knife around the edges to loosen the cake from the pan. Immediately flip the cake out onto the dusted kitchen towel. Carefully peel off the parchment paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.

For the Cake:

In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.

Carefully unroll the cooled cake. Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, carefully peeling the towel back off the cake as you roll if it is sticking anywhere. Scrape off any filling that may have squeezed out. Place the cake roll on a wire rack.

For the Filling:

Place the chocolate in a heat-proof mixing bowl.

Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate. Let stand for 10 minutes.

Add the oil and stir together until smooth and well combined. If the chocolate is runny, let sit until thickened but pourable. Pour the ganache over the top of the cake and spread with a spoon to fully coat, if desired. Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve. Store covered and refrigerated for up to 3 days.

For the Topping:

https://www.youtube.com/watch?v=lIhrNMEp3oM

Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.

RECIPE: https://preppykitchen.com/swiss-roll/

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Amazing Swiss Roll Cake Recipe

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