CHOCOLATE CAKE ROLL

 

Cake rolls for two days in a low! Last time, I made green tea cake roll. There was a problem with it. In next day I made it, cream tastes greasy even though the cream was 100% milk cream. I thought it might be the problem of heavy cream itself. So I changed the brand and made this roll with that cream.

 

 
 The chocolate flavor of this cake comes from wholly cocoa powder. So use good-quality cocoa powder. The cake contains more cocoa powder than flour. Soft and moist it just melts down in mouth.

 

 

CHOCOLATE CAKE ROLL

 

yields 1 roll using 33 * 26 *1 cm sheet pan

 

 

Ingredients

 

eggs 135g

sugar 80g

cocoa powder 22g

cake flour 16g

milk 16g

a pinch of salt

 

heavy cream 150g

sugar 10g

rum 1/4tsp

 

Instructions

 

Line the baking pan with parchment paper and preheat the oven to 190℃.

Sift cocoa powder and cake flour together. Set aside.

Combine eggs and sugar in the heat-proof bowl. Bring water to a simmer in a medium saucepan. Place the bowl over the saucepan. Stir constantly with a balloon whisk until the mixture is warm to touch. Remove from heat and with hand mixer or electric mixer beat on medium speed for 5 minutes until pale and thick. Beat 1 minute more on low speed to arrange the air bubbles.

Sift flour mixture over the egg mixture and gently fold in using a rubber spatula.

When all the flour is mixed in, add milk and rum to the batter. Mix until well combined.

Pour the batter into the pan. Spread evenly with scraper. Tap on the counter 2 to 3 times to remove big air bubbles. Put it in the oven and bake for about 11 minutes. When it's done, slide the cake on the clean towel. Cool completely.

Mix heavy cream with sugar. Over a bowl with lots of ice, beat with hand mixer on low speed until thick. Then I beat with the balloon whisk for 3 minutes more. You can beat all the way through with hand or electric mixer but I prefer finishing with my hands. Add rum and beat until firm.

Remove the parchment paper of the cake. Choose which side you will take for the outside. Place the cake on the parchment paper and spread cream evenly.

Roll the cake tightly. Refrigerate for 1 hour or until set before slicing.
Slice with sharp knife and enjoy.