I loved Swiss cake rolls as a kid and still love them to this day. That is why my goal this week to make them homemade. That didn’t happen but I did end up with some absolutely delicious chocolate cake rolls that are almost like an inside out cake. They have a lot of the same principles of my carrot cake rolls that you can also check out on my YouTube channel or here on the blog.
Chocolate Cake Rolls Recipe: Do Cakes Have a Memory?
Well yes and no. A cake is not alive, therefore it can’t have a memory, per say. This is just the term given to this technique. Developing the cakes memory is a technique in which you take the cake right when it comes out of the oven and roll it up in a towel and let it cool. When it cools it will remember the way that it is supposed to be. This techniques is the same as when your hair is wet and you put it in curlers, then when it’s dry you take them out and have curls. Same idea. This is just so that when you roll the cake back up with the frosting in between, it won’t crack because it has almost been trained.
Inside Out Chocolate Cake
A moist and fluffy chocolate cake with marshmallow cream in the middle and covered in chocolate ganache.
Ingredients
Cake
- 2 Eggs (Divided)
- 1/2 Cup of Granulated Sugar
- 1/2 of a Cup of AP Flour
- 1/2 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/4 of a tsp of Salt
- 1/2 tsp of Vanilla Extract
- 3 Tbsps of Cocoa Powder
- 1 Tsp of Instant Espresso Powder
- 1/3 of a Cup plus 1 tsp of milk
Filling
- 2 Tbsp Unsalted Butter (Softened)
- 4 Tbsp Fluff
- 1 Cup Confectioners Sugar
- 1 tsp of milk
Chocolate Ganache
- 2 Cups of Heavy Cream
- 1 1/2 Cup of Semi sweet Chocolate Chips
Instructions
Chocolate Cake
- Prepare a small cookie sheet by laying it with parchment paper snd spraying the paper with nonstick spray to prevent sticking.
- Seporate 2 eggs, sift together the dry ingrediants and preheat the oven to 350•..
- Combine the sugar and the egg yolk and beat until light and fluffy. About 2 minutes.
- Add the vanilla extract and beat to combine.
- Add the dry ingredients and milk in alternating stages,starting and ending with the dry ingrediants. Dry ingredients in 3 stages and milk in 2.
- Beat the egg whites until you get stiff peaks.
- Fold in the egg whites to the rest of the batter in 2-3 stages.
- Spread the better out on the sheet pan in an even, thin layor.
- Bake for 8-10 minutes or until a toothpick inserted in the center comes out clean.
- Let cool until it can be handled sprinkle the top with confectioners sugar to prevent sticking.
- Using the parchment paper, roll up the cake in a jelly roll formation. Let cool completely.
Filling
- In a medium sized bowl, beat together the fluff and the butter until light and fluffy.
- Add in the confectioners sugar little by little until combined. Add milk to loosen the mixture if needed. Set aside.
Assembly
- When the cake is completely cooled, gently unroll it.
- Cut the cake into 4 equal peices.
- smear 1/4 of the filling on each peice of cake.
- Roll the cake back up,following the guide of how you did it the first time.
- Wrap the cakes in plastic wrap and leave them in the freezer overnight.
Chocolate Ganache
- Place the heavy cream in a small pot and heat to a simmer over medium low heat.
- Once at a simmer, turn off the heat and add in the chocolate chips. Leave to melt for 2 minutes.
- Stir together until the ganahe comes together.
- Unwrap the cakes and place them on a wire rack that is sitting on a sheet tray, lined with parchment paper.
- Pour an even layor of ganache on each cake. Let the ganache set for 5 minutes before adding another. You need 2 coats in total.
- Place the cakes in the fridge for 1 hour to set.
- Place the leftovers in an airttight container in the fridge for up to a week.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.