Mini Chocolate Cream Roll Cake
Mini Chocolate Cream Roll Cake
Moist Chocolate Sheet Filled with Creamy Chocolate Ganache! A Mini Chocolate Roll Cake Perfect for Beginners
Looking to elevate your mini roll cake experience? Introducing the upgraded Mini Chocolate Roll Cake! Unlike the simpler jam-filled versions, this recipe features a rich chocolate cream filling, offering a deeper, more intense sweetness. While it involves slightly more detailed preparation and ingredients, its petite size and easy rolling technique make it an achievable challenge even for baking novices. Embrace the joy of sweet homemade treats with this delightful recipe!
Sheet Ingredients (for 4 Mini Square Pans, Size 2)- 130g Cake Flour (sifted)
- 20g Unsweetened Cocoa Powder (sifted)
- 4 Fresh Eggs (room temperature)
- 70g Granulated Sugar
- 75g Honey
- 40g Milk (room temperature)
Syrup- 20g Honey
- 10g Mocha Extract (adjust to taste)
- 20g Water
Rich Chocolate Cream- 75g Cold Heavy Cream A
- 75g Dark Couverture Chocolate (finely chopped)
- 75g Cold Heavy Cream B
- 25g Granulated Sugar (for Cream B)
- 20g Crunchy Cacao Nibs
- 20g Chocolate Chips
- 20g Honey
- 10g Mocha Extract (adjust to taste)
- 20g Water
Rich Chocolate Cream- 75g Cold Heavy Cream A
- 75g Dark Couverture Chocolate (finely chopped)
- 75g Cold Heavy Cream B
- 25g Granulated Sugar (for Cream B)
- 20g Crunchy Cacao Nibs
- 20g Chocolate Chips
Cooking Instructions
Step 1
First, gather all the ingredients for the cake sheet. (See step 3 for details)
Step 2
Measure out the syrup ingredients to add moisture and flavor to your moist cake layers. (See step 12 for details)
Step 3
Prepare the ingredients needed to create the rich chocolate cream filling. (See steps 4 and 9 for details)
Step 4
Begin the preparation for the cake sheet. Sift the cake flour and cocoa powder together 3 times. This ensures a smooth batter with no lumps, resulting in a tender cake. Take the eggs and milk out of the refrigerator 1-2 hours before baking to bring them to room temperature. You will need four square oven pans (approx. 16.5cm per side, Size 2) and parchment paper. Prepare parchment paper for lining the pans and also have a narrow rectangular container or cardboard tube (similar in length to your cake sheet) ready for rolling the cake.
Step 5
Let’s make the ganache, which will form the base of your chocolate cream. Heat Heavy Cream A (75g) in a saucepan until it just begins to simmer around the edges. Pour the warm cream over the finely chopped dark couverture chocolate in a separate bowl. Let it sit for a minute, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Once the ganache has cooled to room temperature, it’s ready to be combined with the remaining cream to make the chocolate filling.
Step 6
While the ganache is cooling, prepare the cake batter. Preheat your oven to 180°C (350°F). In a mixing bowl, lightly beat the 4 eggs with a whisk to break up any clumps. Add the granulated sugar (70g) gradually while mixing on medium speed. Once the sugar is incorporated, add the honey (75g) and increase the speed to high. Whip until the batter is pale yellow and thick, with small, fine bubbles. The batter should form a ribbon that slowly disappears when lifted.
Step 7
From this point on, speed is key! Gently fold in the sifted cake flour (130g) into the whipped egg mixture using a spatula. Scrape from the bottom of the bowl upwards to incorporate the flour without deflating the batter. Next, quickly mix in the room-temperature milk (40g). Overmixing at this stage can cause the batter to lose volume, resulting in a denser cake. Be swift and gentle!
Step 8
Line your prepared square baking pans with parchment paper. Divide the batter evenly among the four pans, filling them about two-thirds full. Use a spatula or scraper to level the surface of the batter in each pan. Gently tap the filled pans on the counter a couple of times to release any large air bubbles.
Step 9
Bake in the preheated oven at 180°C (350°F) for approximately 15 minutes. Since the cake sheets are thin, they can brown quickly. Keep a close eye on them after about 10 minutes to prevent them from burning. Once baked to a light golden brown, carefully remove the pans from the oven and place them on a wire rack to cool slightly. Then, gently peel off the parchment paper while the cakes are still warm.
Step 10
While the cake sheets are baking, prepare the chocolate cream. In a chilled bowl, whip the cold Heavy Cream B (75g) with the granulated sugar (25g) until it reaches about 70% stiffness (soft peaks that hold their shape). Gently fold in the cooled ganache until well combined. Add the chocolate chips (20g) and cacao nibs (20g) and whip briefly just until they are incorporated. Be careful not to over-whip, as the cream can separate.
Step 11
Once the baked cake sheets have cooled on a wire rack, carefully peel off the parchment paper. For easier removal, lightly mist the parchment paper with water before peeling.
Step 12
Cut pieces of parchment paper to the width of your rolled cake shape. Place a cake sheet, parchment-side down, onto one of these prepared parchment pieces. Using the back of a spatula or a scraper, gently press down along the sides where the cake will be rolled, and apply slightly more pressure in the center. This helps create a guideline for a neat roll.
Step 13
Prepare the syrup by whisking together the honey (20g), mocha extract (10g), and water (20g) in a small bowl. This syrup adds moisture and enhances the flavor, so don’t skip this step!
Step 14
Brush the syrup evenly over the surface of the cake sheet. Ensure it’s coated well to keep the cake moist.
Step 15
Carefully lift the cake sheet using the parchment paper and place it into your prepared rectangular mold or tube, aligning the center of the cake within the mold.
Step 16
Spread a generous amount of the prepared chocolate cream evenly over the cake sheet. Be mindful not to overfill, as the cake needs to overlap slightly when rolled. Holding the parchment paper, carefully roll the cake, guiding it with the mold.
Step 17
The goal isn’t to roll it extremely tightly, but rather to ensure the cake sheet overlaps and seals well. Secure the rolled cake by taping the end of the parchment paper to prevent it from unraveling.
Step 18
Place the rolled cake seam-side down and refrigerate for at least 2-3 hours to allow it to firm up and meld the flavors. This resting period is crucial for a well-structured roll cake.
Step 19
Your delicious mini chocolate roll cake is ready to be enjoyed after chilling for at least 2 hours. Keep refrigerated until ready to serve.
Step 20
For an extra touch of elegance, dust with powdered sugar or cocoa powder before serving. It enhances the visual appeal and adds another layer of flavor.
Step 21
To achieve clean, professional-looking slices, warm your knife slightly by dipping it in hot water or briefly holding it over a flame before cutting. Wipe the knife clean between each slice for the best results.
Step 22
These mini roll cakes are perfectly sized for individual servings or a delightful two-person dessert. (They are slightly thicker than traditional mini roll cakes, so adjust slice size if needed for smaller appetites.) Their convenient size makes them easy to handle and enjoy, and they are ideal for sharing or as a personal treat. Indulge in the rich, chocolaty goodness of these homemade delights!
