Chocolate roll, also known as the chocolate swiss roll is every chocolate lover’s favourite! It is usually filled with vanilla cream, but there are many other fillings that people use too. For example, cream cheese, peppermint, strawberry, and so many other creative ideas.
It makes a great tea time item or even a great dessert. The cake has a soft texture, and the fluffy vanilla cream blends so well with it. Also, it tastes fantastic when dipped in hot tea on a rainy day.
This dessert can be made beforehand, which saves us a lot of time. Although the catch is that it can only be kept up to 5 days at most in the fridge.
The chocolate roll isn’t a complicated dish to prepare. The most important thing to do is, follow the rules, and it would be a slice of cake. A simple chocolate cake batter and whipped vanilla cream are all you need to prepare this dessert.
Ingredients:
(For the roll cake)
- 97 g or ¾ cup of plain all-purpose flour
- 25 g or ¼ cup of dutch processed cocoa
- ½ teaspoon of baking powder
- ½teaspoon of bicarbonate baking soda
- ¼ teaspoon of salt
- 3 large eggs that are at room temperature
- ¾ cup of superfine caster sugar
- ¼ cup of cold milk
- 1 tsp of vanilla extract
(For the whipped vanilla buttercream)
- 190 g of softened unsalted butter
- 1 ¾ cups of powdered icing sugar
- ½ tsp of vanilla extract
- ¼ tsp of salt
- 1 ½ tbsp of thickened cream
Instructions:
- Preheat oven to 180°C. Then, grease the baking pan. Sift the flour, cocoa, baking powder, baking soda and salt together. Make sure they are mixed well and dispersed evenly.
- Beat the eggs on high for 2 minutes, until they have tripled in volume and with a lightened or frothy look. While beating the eggs, slowly add in the sugar.
- Then, add the milk and vanilla extract and beat well together.
- Turn the beater down to low and add in the flour mixture, a little at a time until they have combined well. After that, beat for another 30 seconds on low.
- Pour the batter into the pan that was prepared, tip it from side to side to get it into all the corners and levelled.
- Bake the batter for about 12 to 15 minutes.
- After you remove the cake from the oven, slowly lift the paper at the sides and make sure it comes away from the cake easily but leave it in the tin.
- While it is still hot, quickly but carefully flip the tin over onto the towel.
- Roll the cake up from short end to short end and let it cool completely.
(For the buttercream)
- In a mixer, beat butter for about 8 minutes. Scrape down the sides from time to time and during the beating.
- With the mixer on low, add the sugar one spoon at a time until it is all combined. Scrape down the sides of the bowl. Add the salt, vanilla extract and cream and beat them together for 5 minutes at medium speed until it looks thick and whipped.