Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, simply made with cocoa: chocolate roll cake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. Unsweetened Cocoa Powder: Since it's not acting as an acid in this recipe, you can use dutch-process cocoa powder or natural cocoa powder. Let's make our chocolate roll cake recipe.

Simply Made with Cocoa: Chocolate Roll Cake is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Simply Made with Cocoa: Chocolate Roll Cake is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook simply made with cocoa: chocolate roll cake using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Simply Made with Cocoa: Chocolate Roll Cake:

1. Take Cocoa sponge cake sheet:
2. Prepare Egg
3. Take Sugar
4. Make ready Cake flour
5. Make ready Pure cocoa powder
6. Get For the cream:
7. Prepare Heavy cream
8. Take Pure cocoa powder
9. Make ready Sugar
10. Make ready ※Sponge cake sheet for 27cm x 30cm pans):
11. Get Egg
12. Make ready Sugar
13. Get Cake flour
14. Get Pure cocoa powder

This roll cake is low carb, keto, and sugar-free. One of my favorite things to make when I get into my kitchen is cake rolls. They look so impressive and are perfect for all special. Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth.

Steps to make Simply Made with Cocoa: Chocolate Roll Cake:

1. Place the cake flour and cocoa into a small bowl and mix together well. Spread out paper in a mold, and preheat the oven to 180°C.
2. Crack eggs into the bowl, add in sugar, and mix immediately.
3. Place the bowl into a hot water bath, continuously mix with an egg beater, and heat until the egg mixture becomes warm (about 40°C). (I do this right on the flame, but feel free to use a hot water bath if you are worried about it.
4. Touch it and remove it from the hot water bath once it feels warm (about 40°C), and whip at a high speed with a hand mixer.
5. Whip at a high speed until it gradually becomes fluffy, the bubbles become fine, and the hand mixer leaves a trail, and finally whip at a low speed for 30 seconds!
6. Remove the hand mixer, and sift in the cake flour and cocoa so that it sits on the surface.
7. Use a rubber spatula to draw a curl, (pink line) and lightly mix it, while turning the bowl in the opposite direction at the same time (yellow line).
8. After mixing about 30 times the flouriness will have dissipated, and you won't be able to see the powder, but if you stop here then it will become a rough and gritty batter, so stir it a bit more…
9. It's best to keep mixing until it produces a glaze! It will be gritty if you don't mix it enough, and it will turn into a springy batter if you over mix it, so get your own feel for it!
10. Pour Step 9 evenly into a pan lined with parchment paper or a baking sheet, and bake in an oven preheated to 180°C for 12 minutes while keeping an eye on the color.
11. If you are worried about it then stick it with a toothpick to see if it comes out clean, and then it's OK! Place the cake on a rack to cool.
12. Place the heavy cream and sugar into a bowl, and add in the cocoa while sifting it through a tea strainer. (There will be balls of cocoa remaining if you don't do this).
13. Mix slowly using an egg beater, until the cocoa blends in. It will be difficult to mix at first, but it will gradually mix together.
14. It clumps up easily, so you can continue to use the egg beater to do it, but you can also use a hand mixer if it is too much of a bother! Be careful not to over whip it!
15. After it has cooled, peel the paper off of the cake from Step 11 and place it back on top, and spread out the whipped cream thickly at the front, and thinly at the back.
16. After lifting up the end of the paper closest to you, start to roll and then squeeze it in.
17. While holding the paper from the front, make sure the overlap faces towards the bottom.
18. If you let the cake cool in the fridge it will settle down and become easier to cut, but the cream right after cooking is fluffy, and I like it.
19. When cutting this, dip the knife into hot water between each cut, plus it's also good to move it back and forth without adding force. Use a bread cutting knife to do it if you have one!

Inside, it's filled with a light chocolate whipped There is a difference between natural cocoa and dutch processed cocoa. Dutch processed cocoa has been treated with an alkalizing agent that. Chocolate Oreos add an indulgent filling to this fridge cake. Chocolate Swiss rolls are such an eye-catching holiday treat, aren't they? Velvet Cocoa Cake with Instant Buttercream.

So that’s going to wrap this up with this exceptional food simply made with cocoa: chocolate roll cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!