Rich chocolate cake roll

2024-09-05 10:28:28 Cake

Eggs 4	Plain water 45g
Cocoa powder 15 grams	Salad oil 45g
Low gluten flour 45g	Fine sugar 40g

How to make rich chocolate cake roll Recipe for rich chocolate cake roll 1

Step 1

As for the filling materials, I don’t know why the added materials were updated and I can’t see them when I save them, so that’s all I can do. Illustration of how to make rich chocolate cake roll 2

Illustration of how to make rich chocolate cake roll 2

Step 2

Add cocoa powder to boiled water and stir evenly; pour in salad oil and stir until emulsified; sift in low-gluten flour and stir evenly. Illustration of how to make rich chocolate cake roll 3

Illustration of how to make rich chocolate cake roll 3

Step 3

Separate the egg yolks and egg whites, place the egg whites on a clean and oil-free plate, add the egg yolks to the batter in two batches and mix evenly Illustration of how to make rich chocolate cake roll 4

Illustration of how to make rich chocolate cake roll 4

Step 4

Add the fine sugar to the egg whites in three batches and beat until it resembles the picture. Illustration of how to make rich chocolate cake roll 5

Illustration of how to make rich chocolate cake roll 5

Step 5

Put a little egg white into the cake batter and stir evenly, then pour the cake batter into the egg white, stir evenly using the "Z" technique, be careful not to over-stir, as it will easily defoam. Illustration of how to make rich chocolate cake roll 6

Illustration of how to make rich chocolate cake roll 6

Step 6

Pour into a 28*28CM baking pan, scrape it flat with a scraper, and put it in a preheated oven at 165 degrees for about 20 to 25 minutes. If you roll the front side, bake it on the surface. If you roll the back side, don't make it too dry! After baking, place the cake roll on the grill to cool. Illustration of how to make rich chocolate cake roll 7

Illustration of how to make rich chocolate cake roll 7

Step 7

Chocolate flavor: Measure whipping cream, cocoa powder and condensed milk into a measuring cup. (The amount of light cream is small, I usually like to use a measuring cup, which is very convenient) Illustration of how to make rich chocolate cake roll 8

Illustration of how to make rich chocolate cake roll 8

Step 8

Beat the cocoa powder at low speed first, then beat at medium speed until stiff (about 80%) Illustration of how to make rich chocolate cake roll 9

Step 9

Place the cake body on the oil paper, use a knife to trim both sides, and cut one side diagonally. The edges will look better when rolling. Apply light cream evenly. When rolling, press the starting part first, then lift it up and roll it up. Finally, check both sides to see if the gathered edge is at the bottom, then tighten the parchment paper on both sides, put it in the refrigerator for 15 minutes to set, and then you can take it out and use it~ Illustration of how to make rich chocolate cake roll 10

Illustration of how to make rich chocolate cake roll 10

Step 10

Sea Salt Oreo Flavor: Weigh light cream, condensed milk, and sea salt into a measuring cup (I take 1/4 of the measuring spoon for sea salt, which is less than a spoonful, about 0.8 grams), and beat with an electric mixer at low speed. Illustration of how to make rich chocolate cake roll 11