Description
A delightful chocolate cake rolled with a creamy filling, perfect for holiday celebrations.
Ingredients
- 4 large eggs (separated and room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 8 ounces bittersweet or dark chocolate (chopped)
- 1 tablespoon unsalted butter (room temperature)
- Pinch salt
- 3/4 cup heavy cream
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar (more or less, to taste)
- 1 teaspoon vanilla extract (or vanilla bean paste)
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, beat the egg yolks and granulated sugar until thick and pale. Stir in vanilla.
- In another bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt. Gradually add the dry ingredients to the egg yolk mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared pan and spread it evenly. Bake for about 10-12 minutes or until the cake springs back when touched.
- For the chocolate ganache frosting, place the chopped chocolate and butter in a heat-safe bowl. Heat cream in a saucepan until just simmering, then pour over the chocolate. Let sit for a minute, then stir until smooth. Stir in a pinch of salt and set aside to cool.
- In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add confectioners’ sugar and vanilla, beating until stiff peaks form.
- Once the cake has baked and cooled slightly, carefully remove it from the pan and peel away the parchment paper. Roll it tightly with a clean kitchen towel while still warm, then let it cool completely in the towel.
- After cooling, unroll the cake, spread the whipped cream filling evenly over the top, and roll it back up without the towel, placing seam-side down on a serving platter.
- Use the cooled chocolate ganache to frost the outside of the rolled cake, creating bark-like textures with a fork if desired.
- Decorate as desired with additional whipped cream or festive decorations.
Notes
Store any leftover cake in the refrigerator for 3-4 days. Ensure your eggs are at room temperature for better volume when whipped.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French