A festive roll cake with rich chocolate flavors, creamy mocha filling, topped with dark chocolate ganache and candied sliced almonds. It's impressive to look at and not too difficult to make. It does involve several steps so you need to set aside at least a couple of hours to allow for cooling of the cake, the chocolate ganache and assembling. This recipe will easily serve 10, and is perfect for Holiday dinner gatherings.
Butter and line with parchment paper a 10 x 13" sheet pan (1/4 sheet)
Preheat your oven to 325° for Convection and 350° for Standard
Melt the butter so it will be cooled a bit before you need to add to the cake batter
Place the room temperature egg yolks in the bowl of your stand mixer. Use the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually add the 2/3 cup of sugar, about a tablespoon at a time and beat until the mixture doubles in volume. This generally takes about another 4 to 5 minutes. Add the vanilla extract, the cooled melted butter and the 2 tablespoons of cream and mix another minute.
Sift together the cake flour, salt, baking powder and cocoa powder. Scoop into the mixer. Turn the mixer to low speed and gently combine. You will need to stop at least once to scrape down the sides and bottom of the bowl. As soon as the flour mixture has been blended with the egg/sugar mixture, scrape the batter into a large mixing bowl.
Thoroughly wash and dry the mixer bowl and whisk attachment. Add the egg whites and beat at high speed until they start to foam. Take the remaining 1/3 cup of sugar, and while the machine is running, add the sugar slowly to the whites. Continue to beat until the meringue is glossy and forms stiff peaks. Be careful not to over-beat, as this will cause the meringue to loose volume during baking.
Take 1/3 of the meringue and stir into the batter to lighten the mixture. Once it has been completely combined, scoop another 1/3 of the meringue and gently fold, and follow the same procedure for the remaining 1/3. Fold as quickly and gently as possible, being careful not to deflate the batter.
Pour the cake batter into your prepared sheet pan. Use a flat spatula to gently smooth the batter evenly over the surface of the sheet pan.
Place on the center rack of your preheated oven and bake 15 to 20 minutes, or until the cake springs back when you lightly press the center with your finger.
Once the cake has cooled for 10 minutes follow the directions found in the Tips & Techniques portion of this site on How to Make a Roll Cake. (flourfig.com › tips-and-techniques › how-to-make-a-roll-jellyroll-cake)
Place the whipping cream, creme fraîche, powdered sugar and espresso in the chilled bowl of your mixer. Fit with the whisk attachment, and beat to the firm peak stage. Keep a watch as it gets close to the firm peak stage, as it can go from "firm" to over beaten in a very short amount of time.
Place the chocolate pieces (or chips) along with the heavy whipping cream and espresso in the top of a double boiler. Heat the water to simmer, and stir until the chocolate has melted and has formed a smooth mixture. Allow to cool completely. Just prior to frosting the cake roll, use your mixer or a hand mixer to whip the ganache into a smooth and creamy frosting.
Unroll the cake, spread the filling evenly over the inner surface of the cake and roll it back up. Now, frost the top and sides of the roll with the chocolate ganache. If desired, sprinkle the top with caramelized almonds.
After the cake has been frosted you may wish to trim off the ends to make a more attractive presentation. Not necessary, but it does give the roll a more finished look.
Ingredients
Directions
Butter and line with parchment paper a 10 x 13" sheet pan (1/4 sheet)
Preheat your oven to 325° for Convection and 350° for Standard
Melt the butter so it will be cooled a bit before you need to add to the cake batter
Place the room temperature egg yolks in the bowl of your stand mixer. Use the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually add the 2/3 cup of sugar, about a tablespoon at a time and beat until the mixture doubles in volume. This generally takes about another 4 to 5 minutes. Add the vanilla extract, the cooled melted butter and the 2 tablespoons of cream and mix another minute.
Sift together the cake flour, salt, baking powder and cocoa powder. Scoop into the mixer. Turn the mixer to low speed and gently combine. You will need to stop at least once to scrape down the sides and bottom of the bowl. As soon as the flour mixture has been blended with the egg/sugar mixture, scrape the batter into a large mixing bowl.
Thoroughly wash and dry the mixer bowl and whisk attachment. Add the egg whites and beat at high speed until they start to foam. Take the remaining 1/3 cup of sugar, and while the machine is running, add the sugar slowly to the whites. Continue to beat until the meringue is glossy and forms stiff peaks. Be careful not to over-beat, as this will cause the meringue to loose volume during baking.
Take 1/3 of the meringue and stir into the batter to lighten the mixture. Once it has been completely combined, scoop another 1/3 of the meringue and gently fold, and follow the same procedure for the remaining 1/3. Fold as quickly and gently as possible, being careful not to deflate the batter.
Pour the cake batter into your prepared sheet pan. Use a flat spatula to gently smooth the batter evenly over the surface of the sheet pan.
Place on the center rack of your preheated oven and bake 15 to 20 minutes, or until the cake springs back when you lightly press the center with your finger.
Once the cake has cooled for 10 minutes follow the directions found in the Tips & Techniques portion of this site on How to Make a Roll Cake. (flourfig.com › tips-and-techniques › how-to-make-a-roll-jellyroll-cake)
Place the whipping cream, creme fraîche, powdered sugar and espresso in the chilled bowl of your mixer. Fit with the whisk attachment, and beat to the firm peak stage. Keep a watch as it gets close to the firm peak stage, as it can go from "firm" to over beaten in a very short amount of time.
Place the chocolate pieces (or chips) along with the heavy whipping cream and espresso in the top of a double boiler. Heat the water to simmer, and stir until the chocolate has melted and has formed a smooth mixture. Allow to cool completely. Just prior to frosting the cake roll, use your mixer or a hand mixer to whip the ganache into a smooth and creamy frosting.
Unroll the cake, spread the filling evenly over the inner surface of the cake and roll it back up. Now, frost the top and sides of the roll with the chocolate ganache. If desired, sprinkle the top with caramelized almonds.
After the cake has been frosted you may wish to trim off the ends to make a more attractive presentation. Not necessary, but it does give the roll a more finished look.