Let me start this New Year with a delicious chocolate cake. I have been trying to make swiss roll for so many days now. Making a perfect roll without any cracks is a great challenge. And I have been failing badly in it. When I saw a recipe for chocolate swiss roll, I noted that recipe and tried it on one fine day. And like all the attempts, even this failed and I was left with a bowl full of cake crumbs. I didn’t want to make cake pops again. So I searched the net for recipes to use up the cake crumbs and chanced upon a video by Bhavana. That video gave me an idea for these rolls.
You can use up all your cake crumbs after a cake project or can make a cake just for the sake of these rolls. I have used dark chocolate ganache to bring together the crumbs and used my Chocolate cream cheese frosting as the filling for the roll. But the variations are endless. Use any butter cream or whipped cream as filling and fresh fruits added to the filling will make it even better. Slice the roll in chilled stage but serve at room temperature to relish a nice soft and fudgy roll.
I am including the recipe for the chocolate cake too. But feel free to use any cake recipe of your choice. I haven’t added any frosting on top as I was not sure how it would be. But if you want more chocolate, drizzle some thin ganache on top or cover with a thick ganache. Unfortunately I haven’t taken photos of the cake, so my step wise pictures start with the crumbs. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
For The Cake:
Flour/ Maida – 1 cup + 3 tbs
Cocoa Powder – 3 tbs
Granulated Sugar – 3/4 cups
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Salt – 1/3 tsp
Butter – 3 1/2 tbs
Milk -m 3/4 cup
Vinegar – 1/2 tbs
Vanilla – 1 tsp
Dark Chocolate Ganache (click for recipe) – 1/2 cup
Chocolate Cream Cheese Frosting (click for recipe) – 1 cup
Preheat oven to 175C.
In a bowl mix together flour, cocoa powder, baking powder, baking soda, sugar and salt.
Add in melted butter, milk, vinegar and vanilla.
Grease and line a 9″ * 13″ tray and pour the batter. Spread it evenly.
Bake for 20 – 25 minutes or until a tooth pick inserted comes out clean.
Allow it to cool in the pan.
Remove the cake and crumble it to fine crumbs.
Add ganache and knead to a soft dough.
Place it between two parchment sheets and roll it into a thick rectangle.
Spread the filling on the rectangle.
Starting from the longer side, roll the rectangle to a log making sure that there are no cracks on the surface.
Once the log is ready, wrap it in cling film and refrigerate until firm.
Slice it into 1″ slices.
Allow it to come to room temperature before serving.