Tips for Success the Chocolate Cake Roll Recipe
Be sure to roll the cake while it’s still warm to prevent cracking.
Use a clean kitchen towel dusted with powdered sugar to prevent sticking.
Don’t overbake the cake, as it may become dry and difficult to roll.
Conclusion
In conclusion, mastering the art of making a chocolate cake roll is easier than you might think. With just a few simple ingredients and some basic kitchen skills, you can create a stunning dessert that’s sure to impress friends and family alike. So why wait? Try your hand at making a chocolate cake roll today and indulge in a slice of sweet satisfaction.
FAQs about Chocolate Cake Roll Recipe
Can I use a different filling for my chocolate cake roll?
Absolutely! While a classic whipped cream filling is traditional, you can experiment with different fillings like chocolate ganache, fruit preserves, or even peanut butter.
How far in advance can I make a chocolate cake roll?
You can prepare the cake and filling a day in advance and assemble the roll just before serving for best results.
Can I freeze a chocolate cake roll?
Yes, you can freeze a chocolate cake roll for up to a month. Just be sure to wrap it tightly in plastic wrap and thaw in the refrigerator before serving.
What should I do if my cake cracks when rolling?
If your cake cracks while rolling, don’t worry! Simply cover the cracks with extra filling or a dusting of powdered sugar for a decorative touch.
Can I use gluten-free flour for this recipe?
Yes, you can substitute gluten-free flour for regular flour in this recipe for a gluten-free chocolate cake roll option.
INGREDIENTS
Chocolate Cake
2/3 cup 79.2 g all-purpose flour
1/4 cup 21 g unsweetened cocoa powder
1 1/2 teaspoons 6 g baking powder
1/2 teaspoon 1.4 g kosher salt
1/4 teaspoon 0.57 g espresso powder
4 large 200 g eggs
3/4 cup 148.5 g sugar
1 1/2 teaspoons 6.9 g vanilla extract
1/4 cup 49.5 g vegetable oil, or melted coconut oil
1/4 cup 56.7 g milk
Cream Filling
1 cup 227 g heavy cream
1/4 cup 28.3 g confectioners’ sugar
1 teaspoon 4.7 g vanilla extract
Ganache Frosting
1 cup 227 g heavy cream
2 tablespoons 28.2 g butter
2 cups 340 g chocolate chips, milk, semi-sweet, or dark
2 tablespoons 30 g brewed coffee, optional
pinch 0.35 g kosher salt
INSTRUCTIONS
Prep. Preheat oven to 350ºF. Line a baking sheet (17×12) with parchment paper and spray with nonstick baking spray or grease well with butter and dust with cocoa powder.
Mix dry ingredients. Whisk together flour, cocoa powder, baking powder, salt, and espresso powder in a medium mixing bowl.
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