Chocolate Cake Roll
Chocolate Cake Roll
Ingredients- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 teaspoon baking powder
- 1/3 cup (65g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (62g) all-purpose flour
- 1/4 cup (60g) unsalted butter, melted
- 1/3 cup (65g) packed light or dark brown sugar
- 1 Tablespoon (15ml) strong brewed coffee or 1 teaspoon espresso powder
- 1/4 cup (20g) natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
Vanilla Whipped Cream
- 1 teaspoon pure vanilla extract
- optional: 2 Tablespoons marshmallow creme (“Fluff”)
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
Chocolate Topping
- optional for glossy shine: 1 teaspoon light corn syrup
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- one 4 ounce bar (113g) semi-sweet chocolate, finely chopped
Instructions
- Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks.
- Then line it with parchment paper so the cake seamlessly releases.
- Spray or grease the parchment paper too.
- We want an extremely nonstick surface for this cake roll!
- Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form.
- Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes.
- Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl.
- Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients.
- Beat everything together on medium speed until completely combined.
- Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined.
- Avoid over-mixing and deflating those whites! Batter will be very light.
- Spread batter evenly into prepared pan. It will be a very thin layer.
- Shimmy the pan on the counter to smooth out the top.
- Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake!
- Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder.
- Once the cake comes out of the oven, immediately invert it onto the parchment/towel.
- Peel off the parchment paper that was on the bottom of the cake as it baked.
- Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm.
- Allow the cake to cool completely rolled up in the parchment/towel.
- Place in the refrigerator to speed it up, about 2-3 hours.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
- Then beat in the marshmallow creme, if using.
- Slowly and gently unroll the cake.
- Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake.
- Gently roll the cake back up, without the parchment/towel this time.
- Place on a wire rack set on a baking sheet (to catch the extra ganache).
- Set aside on the counter or in the refrigerator as you prepare the ganache.
- Make the ganache topping: Place chopped chocolate and corn syrup, if using, in a medium bowl.
- Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
- Slowly stir until completely combined and chocolate has melted.
- Pour ganache all over cake roll.
- Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
- Cover leftover cake and store in the refrigerator for up to 3 days
- Enjoy!