A Crunchy Chocolate Cake Roll is a delicious dessert made by combining a soft and moist chocolate sponge cake with a crunchy filling. The contrast in textures makes it a delightful treat for chocolate lovers. The cake is rolled with the crunchy filling, creating a beautiful spiral pattern that’s sure to impress your guests.
Here’s a basic recipe to make a Crunchy Chocolate Cake Roll:
Ingredients:
- For the chocolate cake:
- – 4 large eggs
- – 3/4 cup granulated sugar
- – 1 teaspoon vanilla extract
- – 1/2 cup all-purpose flour
- – 1/4 cup cocoa powder
- – 1/2 teaspoon baking powder
- – 1/4 teaspoon salt
- For the filling:
- – 1 cup heavy cream
- – 1/4 cup powdered sugar
- – 1 teaspoon vanilla extract
- – Crushed cookies (chocolate wafers or biscuits) for the crunchy exterior
- – Optional: powdered sugar for dusting
Instructions:
Get the oven ready and prepare the baking pan:
- Set the oven’s temperature to 350°F (175°C).
- Grease a jelly roll pan that measures 10×15 inches, then line the pan with parchment paper, leaving an overhang on the longer edges. Additionally grease the parchment paper.
Make the dough for the chocolate cake:
- Beat the eggs and granulated sugar together until they are light and frothy in a large mixing dish.
- Include the vanilla extract and blend thoroughly.
- Combine the all-purpose flour, salt, baking soda, and cocoa powder in a separate basin.
- Carefully combine the dry ingredients while integrating the liquid elements in stages. Don’t mix things up too much.
Bake the cake:
- Use a spatula to spread the cake batter uniformly after pouring it onto the prepared jelly roll pan.
- Bake for 12 to 15 minutes in a preheated oven, or until the cake bounces back when lightly touched.
- Prepare a clean kitchen towel by liberally sprinkling it with powdered sugar while the cake bakes.
Make a cake roll:
- After the cake has finished baking, take it out of the oven and quickly flip it onto the prepared kitchen towel.
- Carefully remove the cake’s parchment paper.
- Beginning with one of the shorter ends, tightly roll the cake and towel together. This will help the cake maintain its form and avoid breaking.
On a wire rack, let the rolled cake cool completely.
Make the filling and put the cake roll together:
- Whip the heavy cream, sugar, and vanilla extract in a mixing bowl until soft peaks form.
- Carefully unroll the chilled cake, then cover it with an even layer of whipped cream filling, leaving a thin border all around.
- Completely cover the whipped cream filling with crumbled cookies.
- Gently reroll the cake, omitting the cloth this time. The cake roll should be placed on a serving tray seam-side down.
Refresh and dish:
- To help it set and firm up, refrigerate the cake roll for at least one hour.
- Add a final touch by sprinkling powdered sugar on top of the cake roll just before serving.
- Using a sharp knife, cut the Crunchy Chocolate Cake Roll into serving-sized pieces.
Discover More: ‘A Step-by-Step Guide to Making: Lemon Pound Cake
