Chocolate Cream Roll
Serves 10
- 4 larges eggs, at room temperature
- 3/4 cup 149g sugar
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2/3 cup 74g King Arthur Unbleached Cake Flour
- 1/3 cup 28g Double-Dutch Cocoa Powder
- 1 tsp espresso powder
- 1 1/4 tsp baking powder
- 1/4 cup 50g vegetable oil
- 6 Tbs 85g buttermilk
- 1 cup 227g heavy whipping cream
- 1/2 tsp pure vanilla extract
- 1 Tbs sugar
- 2 tsp Instant ClearJel
- 3/4 cup 75g Sweet Ground Chocolate
- 1/4 cup plus 2 Tbs 85g heavy whipping cream
- 1 1/2 Tbs 29g corn syrup, light or dark
- 3/4 cup 128g Guittard Semisweet Chocolate Wafers
- Preheat the oven to 350°F.
- Lightly grease a jelly roll pan, line it with parchment paper, and grease the parchment.
- In a large bowl, beat the eggs until thick and pale.
- Beat in the sugar, salt, and vanilla.
- Sift together the flour, cocoa, espresso powder, and baking powder.
- Fold gently into the egg mixture.
- Whisk together the oil and buttermilk.
- Fold in, stirring just until combined.
- Pour the batter into the pan and spread it to the corners and edges, if necessary.
- Bake the cake for 14 to 18 minutes, until the top springs back when pressed gently.
- Remove the cake from the oven and let it cool in the pan for 1 to 2 minutes.
- At this point the edges should have pulled away from the sides of the pan, but you can help loosen them with a knife or spatula.
- Turn the cake out onto a tea towel lightly dusted with confectioners' sugar.
- Roll up loosely, starting with a short end, and let it cool completely.
- Stir together the cream and vanilla in a large mixing bowl.
- Mix together the sugar and ClearJel in a small bowl and sprinkle over the cream.
- Whip the cream (by hand, stand mixer, or hand mixer) until soft peaks form, then fold in the ground chocolate.
- Refrigerate until needed.
- Gently heat all the ingredients until the chocolate is melted and the mixture is smooth.
- Cool for 10 to 15 minutes to thicken slightly.
- Unroll the cake and spread it with the filling.
- Re-roll, and place seam-side down on rack set over a piece of parchment or wax paper.
- Trim the ends for a clean appearance.
- Pour the chocolate glaze over the cake, spreading it to cover the ends and sides and allowing the excess to drip onto the paper below.
- Allow the glaze the set for 10 to 15 minutes, then if desired pour the excess glaze back over the cake.
- Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours.
To make the cake
To make the filling
To make the glaze
To finish the cake
"Chocolate Cream Roll". King Arthur Flour. <https://www.kingarthurflour.com/recipes/chocolate-cream-roll-recipe>.