Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, melt in your mouth chocolate chiffon roll cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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!
Melt in Your Mouth Chocolate Chiffon Roll Cake is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Melt in Your Mouth Chocolate Chiffon Roll Cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have melt in your mouth chocolate chiffon roll cake using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Melt in Your Mouth Chocolate Chiffon Roll Cake:
- Make ready Chiffon cake batter:
- Take 5 Egg
- Get 70 grams White flour
- Take 30 grams Cocoa
- Take 100 grams Sugar
- Take 60 grams Vegetable oil
- Take 75 grams Hot water
- Take Chocolate cream:
- Take 200 ml Heavy cream
- Make ready 15 grams - 5 grams Sugar
- Get 50 grams Chocolate
- Make ready 1 tbsp Rum
This delicious cake is great for special occasions and is very simple to make. This cake can also be served warm with a scoop of ice-cream! Decorate as desired, slice and enjoy! Chocolate Chiffon Cake Recipe & Video.
Steps to make Melt in Your Mouth Chocolate Chiffon Roll Cake:
- 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.
This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a. Using this melt in your mouth dough with a chai pistachio combo sounds just divine! And the giant cinnamon roll cake is basically the same dough as the easy cinnamon rolls recipe too 🙂.
So that’s going to wrap this up with this special food melt in your mouth chocolate chiffon roll cake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
