I went to Chicago last week to visit family and to celebrate my granddaughter’s 23rd and my great-grandson’s second birthdays. It’s tradition that the birthday person can select any birthday meal and my granddaughter chose meatloaf, mashed potatoes and Caesar salad…is there anything better when it’s homemade? My contribution was the requested dessert – TURTLE CHEESECAKE from the Cheesecake Factory. It was a chocolate extravaganza, almost like eating a candy bar, so sweet and heavy that I couldn’t consume even a quarter of a slice (especially after such a wonderful dinner. I loved the flavor but it was just too rich for me. This cake truly deserves the title “Death by Chocolate.” After all that dense chocolate I thought my sweet tooth was satisfied for Valentine’s Day, but I kept thinking about chocolate and finally gave in and made a CHOCOLATE CREAM ROLL.
I have tried many recipes for chocolate cake rolls and there always seems to be some problem with them…heavy, cracks when rolled, too dry, crumbly…on it goes. I found this recipe on the KING ARTHUR FLOUR website and it has become one of my favorites. It isn’t a fussy batter and is relatively easy to handle. If it does crack a little bit the whipped cream acts like glue and you can just hold it with your hands as you roll up the cake. Place the roll seam side down on a serving tray, gently press together any cracks, and frost with ganache. I hadn’t intended to post this recipe so didn’t take any pictures of the rolling process, but it is the same as what I did in my post about making a STRAWBERRY WHIPPED CREAM ROLL. Its a very easy dessert to make and I think it’s so pretty on the platter and a slice is beautiful on a plate when garnished with a few fresh berries and a sprig of mint. You can make many variations of this basic roll just by flavoring the cream filling with coffee or peppermint for example. I add fruit during berry season and occasionally fill the cake with ice cream and add a drizzle of caramel and chopped pecans. If you haven’t made a cake roll I hope you will try it. The cake is very forgiving and the frosting covers up any little mishaps. It always gets nods of approval in my house and I’m sure it will in yours.
- 4 large eggs, room temperature
- ¾ cup (5¼ ounces) sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ⅔ cup (2⅝ ounces) flour
- ⅓ cup (1 ounce) Dutch-process cocoa
- 1¼ teaspoon baking powder
- ¼ cup (1¾ ounces) vegetable oil
- 6 tablespoons (3 ounces) buttermilk
- 1 cup (8 ounces) heavy cream
- 1 tablespoon sugar
- ½ cup (3 ounces) finely grated dark chocolate
- CHOCOLATE GLAZE
- ½ cup (4 ounces) heavy cream
- 2 tablespoons (1 3/8 ounces) corn syrup, light or dark
- 1 cup (6 ounces) chopped semisweet or bittersweet chocolate, or chocolate chips
- Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with non-stick vegetable oil spray.
- TO PREPARE THE CAKE: In a large bowl, beat the eggs until thick and pale, then beat in the sugar, salt and vanilla. Sift together the flour, cocoa and baking powder, and fold gently into the egg mixture. Whisk together the oil and buttermilk, and fold in just until combined. Spread the batter onto the pan and smooth with a spatula. Bake the cake for 10 to 12 minutes, just until the top springs back when pressed gently.
- Remove it from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with knife. Turn out onto a tea towel lightly dusted with confectioners’ sugar, roll up loosely (starting with a short end), and let cool completely.
- TO PREPARE THE FILLING: Stir together sugar and cream in a large bowl. Whip on high speed until soft peaks form, and fold in the grated chocolate. Refrigerate until needed.
- To prepare the glaze: Gently heat all of the ingredients until the chocolate is melted and the mixture is smooth. Cool for 10 to 15 minutes to thicken slightly.
- TO FINISH THE CAKE: Unroll the cake and spread with filling. Re-roll, and place seam-side down on serving plate. Trim edges for a clean appearance. Drizzle with chocolate glaze, using spoon or a squeeze bottle. If the glaze gets too thick for a squeeze bottle, gently reheat the glaze-filled bottle by setting it in hot water.
This post is linked to the fabulous FOODIE FRIDAY at Rattlebridge Farm.
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