Melt in Your Mouth Chocolate Chiffon Roll Cake
I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.
- Adjust the baking time and ingredient amounts to the oven and baking pan you're using. The ingredients in parentheses show the amounts for making this recipe with 3 eggs.
- I used dark chocolate this time, so I used 15 g of sugar, but please use the amount of sugar you like!
- Don't worry if the cake rips a little when you roll it up. After a while, the ripped part will absorb back into the cake and won't be noticeable.
After chilling in the refrigerator for 2 - 3 hours, cut the cake with a warm knife. It will slice beautifully this way. Recipe by satomako
Melt in Your Mouth Chocolate Chiffon Roll Cake
I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.
- Adjust the baking time and ingredient amounts to the oven and baking pan you're using. The ingredients in parentheses show the amounts for making this recipe with 3 eggs.
- I used dark chocolate this time, so I used 15 g of sugar, but please use the amount of sugar you like!
- Don't worry if the cake rips a little when you roll it up. After a while, the ripped part will absorb back into the cake and won't be noticeable.
After chilling in the refrigerator for 2 - 3 hours, cut the cake with a warm knife. It will slice beautifully this way. Recipe by satomako
Cooking Instructions
- 1
Preliminaries: Line a baking sheet with parchment paper. Combine the flour and cocoa and sift. Separate the egg whites and yolks. Begin preheating the oven to 190℃.
- 2
Chiffon cake batter: Lightly beat the egg whites. Add half of the sugar in 2 - 3 batches, mixing well after each addition. Beat until stiff peaks form.
- 3
Use the handheld mixer you used in Step 2 (you don't need to wash it). Put the remaining sugar into the bowl with the egg yolks and mix until light-colored and thick. When it has a mayonnaise-like consistency, it's done!
- 4
Pour the vegetable oil into the bowl of egg yolks from Step 3 and mix well. Add the hot water and mix. Sift in the dry ingredients and mix. Now add 1/3 of the egg whites and after they're mixed in well, add half of the remaining egg whites and mix. Keep using the hand mixer up to this point.
- 5
Add the mixture from Step 4 to the bowl of the remaining egg whites. Fold in lightly with a rubber spatula, as though you're lifting the batter from the center of the bowl as you mix. If you overmix, the bubbles in the egg whites will collapse, so don't spend too long on this step!
- 6
Pour into the baking sheet. Rap the baking sheet on the counter 2 - 3 times to remove air bubbles. Bake at 190℃ for 15 - 17 minutes. When a bamboo skewer comes out without any gooey cake batter sticking to it, it's done! (Temperature and baking time vary for each oven, so please adjust for your own oven.)
- 7
When the cake is done baking, leave the parchment paper attached and let it cool on a cooling rack. After it's cooled off a bit, cover tightly with plastic wrap to prevent it from drying out. (When you remove the wrap, the sticky surface of the cake will come off with it and the cake will look perfect.)
- 8
Chocolate Cream: Melt the chocolate over a hot water bath. In a separate bowl, add the sugar to the heavy cream and whip to very soft peaks. Add 1/4 of this whipped cream to the melted chocolate, and mix well. Gradually add and mix in the remaining whipped heavy cream. After the chocolate and heavy cream are combined, whip until it reaches your desired level of firmness.
- 9
Finishing: Remove the parchment paper and place the cake on a new sheet of parchment. Diagonally cut off the edge of the cake that will be on the outside of the rolled up cake . Spread on the chocolate cream (but stop about 2 - 3 cm before the cut end). Lifting up the paper, slowly roll up the cake.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Moist and Melt-in-Your-Mouth Swiss Roll Cake Moist and Melt-in-Your-Mouth Swiss Roll Cake
The sponge I made at home used to be quite dry...My friend gave me a patisserie's recipe and I arranged it to my liking.Follow these instructions carefully. Make a good meringue. When you mix the meringue and the other mixture, make sure that air still remains in the meringue. If you are not careful about this, the finished sponge cake will end up like baked hard custard pudding. Recipe by Chopomama
-
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
I've collected all of the tips for making this roll cake into a separate recipe, refer to.-If you whip the cream fully until stiff peaks form then you shouldn't go wrong.-I changed the ingredients as it seemed this cake had been a bit difficult to roll until now. Those that tried anyway, your cakes came out wonderfully. Thanks for making it. Recipe by Shokora vanilla -
Fluffy Chocolate Roll Cake Fluffy Chocolate Roll Cake
My other fluffy and moist roll cake recipe I made was rated very highly so I decided to make a chocolate version too.When mixing in the cake flour or mixing the cocoa batter, stir gently to avoid getting rid of too many air bubbles.For Step 9, I like the crust of the sponge so I don't take it off if it won't separate easily, but if you want the roll cake to look its best, I recommend removing it. Recipe by ko-ko -
Airy Fluffy Rich Chiffon Roll Cake Airy Fluffy Rich Chiffon Roll Cake
I was unable to forget the "fluffy and soft" texture the first time I ate a chiffon rolls, and I wanted to make it myself... I used the recipes of various people as reference, making it several times while among small adjustments here and there, and settled with this recipe!Please adjust the amount to the size of the oven (cooking sheet) and baking time according to your oven. The amounts listed in parentheses are when using 3 eggs. Even if the cake layer cracks when rolling, it will blend in as time passes and will not stand out so it's ok. After chilling in the fridge for 2~3 hours, you can cut it cleanly if you cut it using a warm knife! For 30x40 sheet. Recipe by satomako -
Fluffy Airy Chiffon Roll Cake Fluffy Airy Chiffon Roll Cake
I wanted to eat something fluffy and airy.Mix the batter with a handheld mixer up until the last step. To finish the batter, use a rubber spatula and fold it gently. Recipe by Kimagure kachan -
Fluffy Chocolate Roll Cake - With Tips Fluffy Chocolate Roll Cake - With Tips
I made this fluffy chocolate roll cake as easy to understand as possible, and added points that make it easy for me to roll it up. The time in the steps is how long it took me to make each one. I don't know if it will be a good reference or not!- If you take shortcuts on the meringue, it will swell up.- Prevent the cake from drying out after baking.- Roll tightly at first, and then lightly towards the end, then place into the fridge to settle; doing this will prevent it from unrolling . For 26x37cm [10.2x14.6 in] pan inner dimensions using a national bistro pan. i changed it to an approximate measurement.. Recipe by Shokora vanilla -
Milk Tea Chiffon Roll Cake Milk Tea Chiffon Roll Cake
I love black tea!This is my milk tea version of Chiffon Cake II.The milk tea aroma while the cake is baking is irresistible!- Make sure to slowly and properly mix Steps 3~5 with a handheld mixer.- Steps 6 and 7 should be done quickly and efficiently!- If you are a bit nervous about rolling the cake up in Step 11, cut 2 cm notches into the front edge of the roll in 3~4 places with a knife, and it will be easier to roll up. Recipe by MeguBroaden -
Moist Fluffy Roll Cake Moist Fluffy Roll Cake
I wanted to make a moist Roll cake batter, and after having failed many times, I finally came up with a good roll cake.I adapted the cream filling to my taste from a cookbook.This cream filling contains gelatin, which makes it very speedy to cook from step 19. Even if the baked surface of the batter gets spotty when removing the plastic wrap once cooled, it's not an issue since you're spreading cream over it. Recipe by Rearea cheese -
Moist Cocoa Roll Cake Moist Cocoa Roll Cake
I wanted to eat a rich roll cake that would melt in your mouth. I experimented several times and finally came up with this recipe.This sponge cake has cocoa powder inside, so it loses its airy texture very easily. So mix the batter as quick as possible after you add the cocoa powder. However, if you don't mix enough after you add the milk, the sponge will be too fluffy and crack when you roll it. Make sure to put two layers of parchment paper in the baking tray. Recipe by tai51 -
Chiffon Roll Cake Made with Rice Flour Chiffon Roll Cake Made with Rice Flour
I wondered how to make a cake that is easy to roll. Using bread as my inspiration, I decided to try mochi rice flour.This recipe is an improvement from the previous one. After some trial and error, I came up with a satisfying cake batter that can fit easily into small sheet cake pan.Spread the cream thinly and roll the cake up tightly to make a slim roll!- Use a hand mixer in Steps 3~5 and mix each slowly and carefully .- Perform Steps 6 and 7 quickly .- For Step 11, if you're worried about rolling the cake, cut 3-4 notches into it spaced 2cm apart starting from the edge nearest you, and it will be easier to roll up. Recipe by MeguBroaden -
Fluffy Cocoa, Chocolate Roll Cake Fluffy Cocoa, Chocolate Roll Cake
I wanted to recreate a roll cake based on my mom's recipe book which was published more than 30 years ago, but the ingredient ratios were not quite the same as today. (LOL) So I made some modifications so that the cake will not lose volume even if I roll it up. ♪If the meringue is too stiff, it will be hard to incorporate the meringue into the batter later on. Adjust the amount of cream to your taste. If you have only a small amount of cream, you'll need to roll up the cake tightly and the cake is more likely to crack. The size of the baking tray should be 27- 30 cm. I used a 30 cm baking tray for the profile photo. Recipe by Lesser Panda -
White Roll Cake with White Chocolate White Roll Cake with White Chocolate
I had leftover egg whites, so I made up this recipe.It's better to make a soft cream as the chocolate will make it harder. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by nyonta
More Recipes
Comments