Chocolate cake



A chocolate cake roll, also known as a Swiss roll, is a delightful dessert made by spreading a thin layer of chocolate sponge cake batter onto a baking sheet and baking it until it’s cooked through. Once baked, the cake is rolled up tightly while still warm, usually with a sweet filling such as whipped cream, frosting, or jam.


For the Ganache:

•200g Chocolate black
•200g of Hot Cream

For the mass:

•4 eggs
•A pinch of salt
•120 g of sugar
•60 grams of flour
•35 g of corn starch
•35 g of powdered cocoa
•5 g of yeast powder

For the cream:

•250 g of cream cheese
•60 g of powdered sugar


1. First make the ganache: finely chop the chocolate and melt it with warm cream, remove until well combined.

2. Beat the egg yolks with a pinch of salt, then gradually add sugar.

3. Add egg yolks and mix with electric beaters.

4. Apart from mixing powders: flour, corn starch, cocoa powder and baking powder. Grate them and add them to the egg mixture little by little.

5. Pour batter on a rectangular tray covered with baking paper.

6. Bake in a preheated oven at 170 degrees for 10 minutes.

7. After baking time, wrap the cake in a cloth and let it cool.

8. For the cream mix cheese and powdered sugar, then add the ganache shape before.

9. Use this cream to fill the cake, then re-roll.

10. Let it cool in the fridge.

11. Use the leftover cream to decorate the surface of the cake.



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