Melt in Your Mouth Chocolate Chiffon Roll Cake. Great recipe for Melt in Your Mouth Chocolate Chiffon Roll Cake. I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself! #chocolate #japanese #cake #roll #swiss This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering or to give as a yummy gift. You can cook Melt in Your Mouth Chocolate Chiffon Roll Cake using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Melt in Your Mouth Chocolate Chiffon Roll Cake

It's of Chiffon cake batter:.
Prepare 5 of Egg.
Prepare 70 grams of White flour.
It's 30 grams of Cocoa.
You need 100 grams of Sugar.
Prepare 60 grams of Vegetable oil.
It's 75 grams of Hot water.
You need of Chocolate cream:.
Prepare 200 ml of Heavy cream.
It's 15 grams of - 5 grams Sugar.
You need 50 grams of Chocolate.
You need 1 tbsp of Rum.

A very tasty, soft and fluffy, melt in your mouth Choco Caramel Butternut Roll Cake. Add oil, buttermilk, eggs, vanilla, hot water and mix well. This soft and fluffy Chocolate Cream Cake is easy to make and melt in your mouth delicious recipe. Filled with almond paste, sugar and butter, this pastry will melt in your mouth.

Melt in Your Mouth Chocolate Chiffon Roll Cake instructions

Preliminaries: Line a baking sheet with parchment paper. Combine the flour and cocoa and sift. Separate the egg whites and yolks. Begin preheating the oven to 190℃..
Chiffon cake batter: Lightly beat the egg whites. Add half of the sugar in 2 - 3 batches, mixing well after each addition. Beat until stiff peaks form..
Use the handheld mixer you used in Step 2 (you don't need to wash it). Put the remaining sugar into the bowl with the egg yolks and mix until light-colored and thick. When it has a mayonnaise-like consistency, it's done!.
Pour the vegetable oil into the bowl of egg yolks from Step 3 and mix well. Add the hot water and mix. Sift in the dry ingredients and mix. Now add 1/3 of the egg whites and after they're mixed in well, add half of the remaining egg whites and mix. Keep using the hand mixer up to this point..
Add the mixture from Step 4 to the bowl of the remaining egg whites. Fold in lightly with a rubber spatula, as though you're lifting the batter from the center of the bowl as you mix. If you overmix, the bubbles in the egg whites will collapse, so don't spend too long on this step!.
Pour into the baking sheet. Rap the baking sheet on the counter 2 - 3 times to remove air bubbles. Bake at 190℃ for 15 - 17 minutes. When a bamboo skewer comes out without any gooey cake batter sticking to it, it's done! (Temperature and baking time vary for each oven, so please adjust for your own oven.).
When the cake is done baking, leave the parchment paper attached and let it cool on a cooling rack. After it's cooled off a bit, cover tightly with plastic wrap to prevent it from drying out. (When you remove the wrap, the sticky surface of the cake will come off with it and the cake will look perfect.).
Chocolate Cream: Melt the chocolate over a hot water bath. In a separate bowl, add the sugar to the heavy cream and whip to very soft peaks. Add 1/4 of this whipped cream to the melted chocolate, and mix well. Gradually add and mix in the remaining whipped heavy cream. After the chocolate and heavy cream are combined, whip until it reaches your desired level of firmness..
Finishing: Remove the parchment paper and place the cake on a new sheet of parchment. Diagonally cut off the edge of the cake that will be on the outside of the rolled up cake . Spread on the chocolate cream (but stop about 2 - 3 cm before the cut end). Lifting up the paper, slowly roll up the cake..

I keep up a fast pace at college but still like. Best every super moiste melt in your mouth cake. I recommend using whatever pudding you like and mix it up sometimes like trying a banana pudding with vanilla cake to give it extra flavor or a chocolate fudge pudding to a fudge marble cake to give it an irrestiable taste.. See more ideas about Sponge cake, Cake and Cake recipes. This cake is best served the next day when all the chocolate in it has had a chance to reset and it becomes a rich, dense, stick-to-the-roof-of-your-mouth cake.