Chocolate Cream Roll Cake Recipe

May 30, 2023 Post a Comment

chocolate base ice cream roll with oreo mixe... (836/843) from www.burpple.com

A Deliciously Decadent Dessert

Chocolate cream roll cake is a classic dessert that is sure to impress your friends and family. This light and fluffy cake is made with a chocolate sponge cake, filled with a creamy chocolate mousse, and topped with a rich chocolate glaze. The combination of the light and airy sponge cake and the creamy mousse filling make this cake a real showstopper. For an added touch of decadence, you can also top the cake with fresh fruits or chocolate shavings.

This recipe is easy to make and can be prepped in advance, making it a perfect choice for entertaining. The only tricky part is rolling up the cake, so make sure to give yourself plenty of time and patience to get the perfect roll!

Ingredients

For the cake:

3 eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup water
2 tablespoons canola oil
1 teaspoon vanilla extract

For the Chocolate Mousse Filling:

1/2 cup heavy cream
3 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt

For the Chocolate Glaze:

1/2 cup heavy cream
3 ounces bittersweet chocolate, chopped
1/4 teaspoon vanilla extract

Instructions

Making the Cake

Preheat the oven to 350 degrees F. Grease a 10 x 15-inch jelly roll pan with butter or cooking spray and line the bottom with parchment paper. Set aside.

In a large bowl, whisk together the eggs and sugar until the mixture is light and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the egg mixture and stir until just combined. Do not overmix.

In a small bowl, mix together the water, canola oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Bake for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Making the Chocolate Mousse Filling

Place the chopped chocolate and butter in a heatproof bowl and set aside. In a medium saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and butter and let sit for 5 minutes. Stir until the chocolate and butter are completely melted and the mixture is smooth. Stir in the salt. Let the mixture cool to room temperature, stirring occasionally.

When the mixture is cooled, whip it in the bowl of an electric mixer fitted with the whisk attachment until it forms soft peaks. Spread the mousse evenly over the cooled cake.

Making the Chocolate Glaze

Place the chopped chocolate in a heatproof bowl and set aside. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Let the mixture cool to room temperature, stirring occasionally.

When the glaze is cooled, spread it evenly over the mousse-covered cake. Let the glaze set for 30 minutes before serving.

Serving the Cake

To serve the cake, carefully roll it up from one of the short ends, using the parchment paper to help you roll it. Place the cake on a serving plate and cut into slices. Serve with fresh fruit or chocolate shavings, if desired. Enjoy!