Chocolate Roll Cake / Triple Chocolate Swiss Roll
Hello friends ! I hope you are doing well.
This is the triple chocolate roll cake recipe with chocolate sponge cake, chocolate cream filling and chocolate ganache on top (pan size: 34 x 24 cm/ 9 x 13 in; the bottom is 31 x 21 cm)
Please use hot water ( about 60C / 140F ) for a double boiler to melt the chocolate , don't use boiled water as it can burn your chocolate.
Make sure your utensils are dry and do not have moisture on them (water can cause the chocolate to seize)
Each chocolate type requires diffrent amount of time to melt so don't rush and take time to melt it completely (3 - 15 minutes). If you use bar chocolate, chop it finely before melting to help it dissolve easier and faster.
I use dark chocolate 54% in this recipe
Chocolate sponge cake:
3 eggs, separated (55g including shell/egg)
a pinch of salt
60g sugar
35g cake flour (can be substituted by all purpose flour)
15g cocoa powder
25g vegetable oil
25g milk
Coffee syrup:
double shot espresso (60g) or 60g (4tbsp) hot water with 1 tsp instant coffee
1 tbsp sugar (12g)
1 tbsp rum (optional)
My baking and camera equipments:
Chocolate whipped cream:
70g dark chocolate (54%)
50g warm heavy cream
200g chilled whipped cream
Chocolate ganache:
150g dark chocolate (54%)
100g warm heavy cream
50g unsalted melted butter
Thanks for watching and see you next time ;)
THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe
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Chocolate Cake Roll in grams and cups:
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 4 tbsp Cocoa Powder
- 2 - 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 3 Eggs
- 100 gr Sugar (1/2)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped Frosting:
- 200 gr Heavy Cream ( 7 ounces)
- 100 gr Philadelphia Cream Cheese ( 3.5 ounces) ( If you don't want to use cream cheese, substitute it for 100 gr more of heavy cream, and use less sugar)
- 1 tsp Vanilla
- 60 gr Fine Sugar ( 5 tbsp)
For a more pronounced chocolate flavor, you can cover the cake in chocolate ganache :)
Use a 30x40 cm pan ( 12x16 inch)
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Chocolate Swiss Roll Cake Recipe: How to Make the Most Delicious and Stunning Hurricane Sponge Cake!
In this video, we'll show you how to make a delicious and impressive dessert that's perfect for any occasion - the Hurricane Swiss Roll! This dessert is not only visually stunning, but it's also surprisingly easy to make. We'll guide you through the process step-by-step, from making the sponge cake to creating the hurricane paterns. You'll learn all the tips and tricks to make sure your Swiss Roll turns out perfectly every time. Whether you're a seasoned baker or a beginner, this recipe is sure to impress your friends and family. So, grab your apron and let's get baking!
Make sure to like, comment, and subscribe for more mouthwatering recipes! Happy baking! ????????????
INGREDIENTS:
65g low-gluten flour
5 eggs
50g sugar
40ml vegetable oil
65ml milk
10g cocoa powder
20ml hot water
1 tsp lemon juice
PRO TIPS:
- Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly.
- Do not beat it to the stiff peak stage. For this cake, you want the peaks to flop over slightly at the tips, rather than point upwards. If you whisk beyond this point, you may get cracks in your finished cake when rolling.
- When folding in the egg whites, to prevent the egg whites from deflating, turn the mixture in on itself with a cutting motion, not stirring.
- You can experiment with possible flavor and color combinations to your liking. Good examples are matcha powder, cocoa powder, instant coffee, black sesame powder, beetroot powder, charcoal powder, etc.
Thank you very much for watching, see you next time????
PS. Every video I upload with a description and recipe in its own language will be translated with Google Translate. If something is incorrect, leave a comment and I will be more than happy to explain everything????
How To Make Chocolate Swiss Roll- Detailed Recipe Video With Tips and Tricks | Swiss Roll recipe
Trust me, I know how intimidating Swiss Rolls can seem. My foolproof recipe and helpful tips and tricks are sure to guide you through making the perfect Chocolate Swiss Roll.
Written recipe -
Ingredients -
Cake -
1/3 cup (40gms) all-purpose flour
3 tablespoon (30gms) cornflour
1/4 cup (25gms) cocoa powder
2 eggs, separated
3 whole eggs
1/2 cup (100gms) + 2 tbsp (25gms) caster sugar
1 tsp (5ml) vanilla
Icing sugar for dusting
Filling:
Vanilla buttercream
Ganache:
1 + 1/4 cup (220gms) chocolate
1/2 cup (115ml) fresh cream
To top:
Buttercream
Cherries
Product links -
1. Mixing Bowls -
2. Tea towel -
3. Whisk -
4. Parchment paper -
5. Offset Spatulas -
6. Oven:
7. Vanilla extract -
8. Cocoa powder -
9. Icing Sugar -
10. Dark Chocolate -
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Christmas Chocolate Yule Log Recipe | Cupcake Jemma
Want a Cool Yule? Be sure to give the Swirl a Whirl! Sally's over at the newly re-opened C&D Soho Store to show you how to get the best, swirliest, chocolateyest Christmas Yule Log, with absolutely no cracks!
We're talking boozy cream-filled, chocolate chiffon sponge, whipped ganache, a lighter-than-air cake that packs a total knockout Christmas punch, and it's easier than you think! If you've never made a Christmas Yule Log cake before this is the year to try!
Don't forget we love to see how you guys get on with recipes at home, so be sure to tag us using #cupcakejemma so we can see your bakes!
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The tin used in the video is 43 x 28cm
6 large eggs separated
120g Caster Sugar
30g Caster Sugar
50g Cocoa Powder
Pinch of Salt
1/2 tsp Vanilla
200g 50% Choc chips
100g Unsalted Butter
100g Double Cream
150ml Double Cream
1 tsp Icing Sugar
1 tsp Brandy
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