Chocolate roll cake

Last Mothers day, my mother was here with me. But, this year she is in Chennai, so I want to treat her, visually with this rich and lavish cake as mother’s day special. (Needless to mention, she is also sweet toothed like me) 

This is my very first attempt to make a rolled cake & chocolate rose with nail piping. The rose piped, separately by using Ateco 127 rose tip and placed on the cake. (It’s not that bad, isn’t ?)  

Ingredient for Chocolate cake  :     3 eggs       ;        ½ cup of sugar      ;      1/2 cup of all purpose flour        ;       ¼ cup of coco powder        ;           1 tbsp of hot water

Ingredient for Whipped Cream Filling:      ½ cup of heavy cream       ;     2 tsp of icing sugar        ;        1/2 tsp of vanilla essence

Ingredient for Chocolate Ganache  :     150 gms of dark chocolate        ;          100ml heavy cream

Ingredient for chocolate leaves and procedure from here  

Ingredient for chocolate rose, as same as Chocolate Ganache (as above) and procedure from here

In a bowl mix all purpose flour with coco powder keep aside. Add the eggs and sugar large bowl and beat (using electric hand mixer) till it became pale in color. Gradually add the flour into the egg mixture and beat well to get right consistence of the batter. If required add hot water mix.

Transfer the batter into greased shallow baking pan and spread the batter evenly and bake in 180° pre heated oven for about 15 – 20 minutes or until it done.

Remove the pan from the oven and loosen edges with a sharp knife. Sift the icing sugar over the top of cake layer and cover the top with towel and let stand for about 5 minutes. Invert the cake onto the towel and gently roll the cake up in the towel while it’s still hot (Don’t worry about the layer breaks) it should hold together when rolled.) Leave it for about 30 - 40 min

Meanwhile, let’s prepare the Whipped Cream Filling. Beat the heavy cream with vanilla essence & icing sugar until it becomes soft peaks consistency.

Unroll the cake and spread the cream all over and leaving about one inch border all around the edges. Roll the cake again and keep it in the fridge for 30 min.

Meanwhile, let’s prepare the chocolate Ganache. Microwaving the chocolate and cream until it melt and combine. Allow it to cool to room temperature.

Finally, remove the cake from the fridge and pour the ganache on the cake and keep it in the fridge for 30 minutes. Then, using offset spatula shape it to create the wooden log effect. Transfer to the fridge again and serve chill.

I dedicate this cake dessert to all, those who are celebrating their motherhood.

Chocolate Swirl Cake

I know, I am good at making Cakes.  but, definitely not good in (icing) decorations. After making the swimming pool theme cake, I got little confidence and good encouragement from my family and the co-bloggers.

So, decided to do one more experiment with Icing. I am glad, I am much better then beginning of this year and one day will do the perfect one.

 As usual bake a basic sponge cake and you may refer the recipe from my earlier post Swimming Pool Theme Cake.  Bake the cake in a circular shape.

  

Ingredients for Chocolate Ganache :  1 cup of cream    ;  110 gms of dark chocolate (75 % coco) chopped.

 Procedure : Heat the cream in a pan once it become hot (Do not Boil) pour the chopped chocolate and whisk till chocolate melts and become smooth. Allow it to cool to the room temperature.

Meanwhile, Cut the cake into two halves and coat / spread the Chocolate Ganache (CG)in one half and place the another half and again coat the top layer of the cake with CG. Transfer to refrigerator for about an hour.

Meanwhile, prepare the Chocolate Butter Cream for Swirl Frosting

Ingredients for Chocolate Butter Cream :  170 gms of melted dark chocolate (70 % coco)   ;            240 gms of soft butter      ;         1 cup of icing sugar       ;           1/4 cup cream       ;       1 tsp of vanilla essence        ;     A pinch of salt

Beat the soft butter with sugar, salt and vanilla essence till sugar well combined with butter. Add the melted chocolate and blend well. Finally add the cream and mix well.

Now the time for artistic work.  I mean the swirl work on the sides and top of the cake to decorate.

Fill the Chocolate Butter Cream on the piping bag with Open star nozzle attached. Twist the end of the piping bag to seal the frosting and gently squeeze the cream at the centre and make a circle around it.

You may try couple of test squeeze in a plate to gain confidence / practice.

As a final touch, White chocolate leaf on top (seen before in Fata feet Channel).  This is done by melting the white chocolate and spreading as a very thin layer on the wax paper by using the Fork and knife, shape as a leaf.