Description
This elegant Japanese chocolate cake roll showcases delicate sponge and silky cream filling. Chocolate lovers will savor each luxurious slice of this classic Asian dessert that delivers rich flavor and refined texture.
Ingredients
Scale
- 120 g semi-sweet chocolate
- 290 mL (9.8 fl oz) whipping cream 33%
- 4 egg whites
- 3 egg yolks
- 50 g granulated sugar (for cake batter)
- 50 g granulated sugar (for egg whites)
- 45 g cake flour
- 50 mL (1.7 fl oz) whole fat milk
- 40 mL (1.35 fl oz) vegetable oil
- 5 tsp Dutch processed cocoa powder
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ½ tsp cream of tartar (for cake batter)
- ¼ tsp cream of tartar (for egg whites)
- ¼ tsp sea salt
Instructions
- Prepare Pan: Line an 8 x 12″ rectangular cake pan with parchment paper, securing edges with small batter dabs to prevent shifting.
- Create Chocolate Base: Warm milk and cocoa powder in a saucepan, stirring until powder dissolves completely. Allow to cool while preparing other ingredients.
- Combine Dry Ingredients: Sift cake flour, sugar, baking soda, cream of tartar, and salt into a large mixing bowl, creating a central well.
- Mix Wet Components: Pour egg yolks, oil, vanilla extract, and cooled chocolate milk mixture into the well. Blend gently until just incorporated.
- Develop Meringue: Whip egg whites from low to high speed, gradually adding remaining cream of tartar and sugar until stiff, glossy peaks form.
- Fold Batter: Delicately incorporate meringue into chocolate mixture, using a light folding technique to maintain air volume.
- Bake Cake: Preheat oven to 325°F with rack centered. Pour batter into prepared pan, spreading evenly. Tap pan to release air bubbles. Bake 14-16 minutes until cake springs back when touched.
- Initial Cooling: Rest cake in pan for 5 minutes, then transfer to cooling rack. Carefully remove parchment paper and surface skin.
- Shape Cake Roll: While still warm, cover with fresh parchment and gently roll to prevent cracking. Set aside to cool completely.
- Prepare Chocolate Cream: Melt chocolate pieces with cream over medium heat until smooth. Chill mixture, stirring periodically.
- Finish Filling: Whip chilled chocolate cream to medium-stiff consistency. Unroll cake and spread cream evenly.
- Final Assembly: Carefully reroll cake using parchment paper as support, trimming edges before transferring to serving plate.
Notes
- Prevent Cake Cracking: Roll the cake while it’s still warm to maintain flexibility and prevent structural breaks during filling and final rolling.
- Maintain Meringue Integrity: Whip egg whites gradually and incrementally add sugar to create stable, glossy peaks that provide optimal volume and structure.
- Avoid Overmixing Batter: Gently fold meringue into chocolate base using delicate techniques to preserve air bubbles and ensure a light, tender texture.
- Temperature Control Matters: Use room temperature ingredients and precise oven positioning to guarantee even baking and consistent cake performance.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 9
- Calories: 275
- Sugar: 19 g
- Sodium: 50 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg