Chocolate Swiss Roll Cake

• porsjoner: 8 servings
• aktiv tid: 20 minutes
• total tid: 29 minutes

Ingredienser

4 large eggs (at room temperature)

½ cup plus 2 tbsp (125g) granulated sugar

½ tsp pure vanilla extract

¼ tsp salt

3 tbsp (45ml) sunflower oil (you can also use vegetable oil or canola oil)

½ cup (71g) all-purpose flour

¼ cup (21g) cocoa powder (I prefer this one),

½ tsp baking powder

⅓ cup plus ¾ cup (80ml plus 180ml) 35% heavy whipping cream, (divided)

3 oz (85g) semisweet chocolate (50% cocoa solids),

Fremgangsmåte

Preheat the oven to 350°F. Lightly grease the bottom and sides of a 17x11-inch large baking sheet or 15x10-inch jelly roll pan with cooking spray or melted butter and line it with parchment paper. Lightly spray the parchment with cooking spray also.

Make the sponge cake. Beat eggs for 3 minutes on medium-high speed until very frothy and pale in the bowl of an electric stand mixer fitted with the whisk attachment or in a large mixing bowl if using an electric hand mixer. Gradually add sugar a bit at a time and then beat for 4-5 minutes longer until it nearly triples in volume and is very thick, pale and fluffy and billowy like shaving cream or marshmallow fluff. When you lift the mixture up with the beater and it slides back down into the base mixture, it should fall back onto itself in folds or ribbons rather than sink down into it. If you us a hand mixer, it may take a bit longer to reach this stage.

Mix in vanilla and salt. Slowly drizzle in the oil while mixing and mix until it is incorporated.

Sift flour, cocoa and baking powder into a medium bowl and whisk to blend evenly. Sift it again over the bowl with the egg mixture and use a large rubber spatula to carefully fold the dry ingredients into the whipped egg mixture in two stages. Fold it in until just combined without over-mixing, but do ensure there are no streaks of flour left.

Pour the batter into the prepared pan and spread it out evenly in a thin layer using a large offset spatula. Bake for 9-11 minutes until it springs back when pressed gently. Be careful not to over-bake or it will dry out the surface.

Transfer pan to a wire rack and let cool for just a minute so it is easier to handle. Dust top of cake evenly with icing sugar or cocoa powder. Run a knife along the edges of the pan to release the cake, then invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.

Make the chocolate filling. First make a ganache: place ⅓ cup (80ml) whipping cream in a small saucepan over medium-low heat until it just comes to a simmer. See FAQ section in the article for making a sweeter filling if you prefer. Remove from heat and add chopped semisweet chocolate or chocolate chips. Let stand for 1 minute then whisk until smooth and glossy. Let cool for 5 minutes. Place ¾ cup (180ml) whipping cream in another clean bowl and beat until it holds firm peaks. Add the cooled chocolate ganache and fold it in gently.

Assemble the cake. Gently unroll the cooled cake and spread the filling evenly over the surface leaving about 1/2-inch border on all sides. I like to push a good amount of filling into the end that is curled up the most that will form the center of the spiral so you get a nice shape. Carefully roll up the cake with the filling and then transfer to a baking sheet or a serving plate, cover with plastic wrap and set it in the fridge for 2 hours with the seam side down. Dust it with cocoa powder when you are ready to serve.