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Chocolate Strawberry Cake Roll

Ingredients 

FOR THE CAKE:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

FOR DUSTING THE PARCHMENT PAPER:

  • ¼ cup powdered sugar

FOR FILLING:

  • 1 cup heavy whipping cream
  • 1 ½ cup chocolate chips
  • 1 cup sliced strawberries

FOR TOPPING:

  • 1 tablespoon cocoa
  • 3 tablespoons powdered sugar
  • Strawberries

Instructions 

PREPARE THE GANACHE:

  • Combine heavy whipping cream and chocolate chips in a double boiler saucepan on the stovetop over medium low heat, stirring until smooth and chocolate has melted. Pour into a metal mixing bowl and refrigerate chocolate ganache until cold.

MAKE THE CAKE:

  • Preheat oven to 375 F. Line a 10″x15″ jelly roll pan with parchment paper and spray with cooking spray.
  • In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly. 
  • While continuing to mix on low, gradually add the sugar. Then mix in water and vanilla extract.
  • With the mixer still on low speed, sift in flour, baking powder and salt. Mix until well combined, scraping the bowl as needed. The batter will be thin. Pour the batter into the prepared pan.
  • Bake for 7-9 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
  • Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Turn the sheet cake out onto the prepared parchment paper. Peel off the parchment paper and cut away the crusty edges of the cake.
  • Roll the cake up in the parchment paper sprinkled with powdered sugar. Place in the refrigerator to cool.

ASSEMBLE THE CAKE ROLL:

  • Whip the cold chocolate ganache on high in a stand mixer until cream is thick. It will be a light brown color.
  • Unroll cake and spread the chocolate ganache over the cake. Add strawberry slices over the top of the chocolate.
  • Tightly roll the cake back up and refrigerate for an hour before serving.

ADD CAKE ROLL TOPPINGS:

  • Before serving, sift powdered sugar and cocoa powder over the top of the cake to garnish. Add strawberry slices if desired.
  • To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.

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