Ingredients:
For the Cake:
¼ cup cocoa powder
⅓ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon instant coffee powder
4 large eggs
½ cup granulated sugar
1 tablespoon melted butter
For the Fresh Cream Frosting:
1 teaspoon gelatin
4 teaspoons cold water
1 cup heavy cream
¼ cup warm milk
½ cup icing sugar (adjust to taste)
½ teaspoon vanilla extract
¼ teaspoon ice cream essence
Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, and lightly grease it so your cake doesn't stick and will roll up effortlessly.
2. Mix the Dry Ingredients:
In a bowl, sift together the cocoa powder, flour, salt, baking powder, and instant coffee powder. The coffee brings out the chocolate’s depth, making it even richer.
3. Whip the Eggs:
Beat the eggs on high speed for about 5 minutes, until they’re thick and pale. Gradually add the sugar while continuing to beat until the mixture is light and fluffy.
4. Combine and Fold:
Carefully fold the dry ingredients into the egg mixture. Be gentle—you want to keep the batter airy. Stir in the melted butter just until combined.
5. Bake the Cake:
Pour the batter into your prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Be cautious not to overbake, as it can make rolling difficult.
6. Roll the Cake:
While it’s still warm, flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll it up in the towel, starting from the short end. Let it cool completely.
7. Prepare the Frosting:
Bloom the gelatin by sprinkling it over cold water, then gently heat to dissolve. In a large bowl, whip the heavy cream until it starts thickening. Add the warm milk, icing sugar, vanilla, and ice cream essence. Whip until stiff peaks form.
8. Fill and Roll:
Once your cake is cooled, unroll it and spread an even layer of the frosting. Roll it back up (without the towel this time) and place the seam side down. Chill for at least 1 hour to set.
9. Serve:
Before slicing, dust the cake with powdered sugar or cocoa. For an extra touch, drizzle with melted chocolate or garnish with fresh berries.
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Why Everyone’s Obsessed with This Chocolate Swiss Roll
1. Stunning Presentation:
That spiral of chocolate cake and cream filling looks as amazing as it tastes! It’s the kind of dessert that steals the show at any event.
2. Flavor Heaven:
The moist chocolate cake paired with the light, fluffy cream is a match made in dessert heaven. The coffee gives the chocolate a deeper, more complex flavor, without overpowering it.
3. Easy to Personalize:
Feel free to make this recipe your own! Try adding fruit, a layer of jam, or some nuts inside the filling to mix things up.
4. A Nostalgic Treat:
Swiss rolls take us back to childhood memories of after-school snacks and family gatherings. There’s something comforting about that simple joy.
5. Surprisingly Easy:
This cake may look fancy, but it’s quite simple to make. With a little care in the rolling and frosting, even beginners can nail this dessert.
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Pro Tips for Perfect Results
1. Room Temperature Ingredients:
Let your eggs and butter come to room temperature before you start. This makes the batter smoother.
2. Be Gentle with Folding:
To keep the cake light and fluffy, use a gentle folding motion when combining the ingredients.
3. Roll While Warm:
Rolling the cake when it’s warm helps prevent cracks. If it does crack, don’t stress—the frosting will cover any imperfections!
4. Chill Before Serving:
Let the cake chill before slicing to make cutting easier and cleaner.
In Conclusion
This Decadent Chocolate Swiss Roll is a showstopping dessert that’s easier to make than you’d think. Whether you’re making it for a special event or just treating yourself, it’s guaranteed to impress! Happy baking!
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