Rolled Chocolate Love Cake with White Chocolate Ganache and Strawberries.
Hi people
It's been quite a long time since I haven't updated my blog. I guess you will all agree when you work full time and live on your own, you don't really have much time left.
Anyways, I decided to bake a rolled cake I wanted to try since last year and the result was better than expected! This rolled chocolate cake is very simple to make, requires only 10 ingredients and is a crowd-pleaser. So, why don't you give it a try?!
For the white chocolate ganache, you will need:
-1 1/2 cup white chocolate
-1 cup heavy/whipping cream
-1 cup quartered strawberries
For the pattern:
- 1 large egg white
-30 g granulated sugar
-40 g plain flour
-20 g room temperature unsalted butter
- Red food coloring
For the cake:
-4 eggs, white and yolk separated
-1/2 cup sugar
-60 g melted butter
-1/2 cup flour
-1/4 cup cocoa powder
Utensils required: Baking pan (11'' x 17''), Parchment paper (not wax paper), Piping bag with smallest nozzle, and love... :)
Method:
1. Start by the chocolate ganache, since you want it to be cool before applying it to the cake.
Heat the cream until it simmers (you don't want it to boil), then add it to the white chocolate.
Leave it for about 1 minute, then stir the ganache using a scraper. Place it in the fridge right after that.
2. Then, proceed with the batter for the pattern. Mix the egg white, sugar, flour and butter together.
Separate the batter into 2 bowls; Mix 1/3 with one drop of red color and the 2/3 with 2 drops. It really depends on the brand of your color, some are lighter and others are darker. Continue to mix until desired color is reached.
3. Place the pattern template right under your parchment paper on your baking tray. For the template, click here.
Using the template as your guide, pipe the batter precisely on the parchment paper,the darker pink for the hearts and the lighter one for the polka dots.
Once done, it should look like that. Place the baking tray in the freezer. By freezing the pattern, this will help pouring the cake batter on top without mixing the cake and the pattern.
4. Next, remove the chocolate ganache from the fridge and whisk it until it forms soft peaks. This will prevent the cake from becoming soggy.
5. Finally, proceed with your cake: Whisk the egg whites until it forms soft peaks and is glossy. Add half of the sugar to the whisked egg whites. Blanch your egg yolks with the remaining sugar. Incorporate your egg whites in the egg yolk mixture, very delicately incorporating air at the same time. Then, add the melted butter, half of the flour and cocoa powder, mix well. Finally, add the remaining flour and cocoa and continue mixing.
Remove the baking tray from the freezer, pour the cake batter on top. Lay it as flat as possible and bake the cake in a preheated oven at 400 Degrees Fahrenheit.
6. The baking time is very quick. It baked for 7 minutes in my oven. Don't overbake it as it will not roll properly.
Once baked, remove from the baking tray and you will be happy to see your cute patterns :)
7. Spread the cold ganache on the other side of the cake (pattern faced downwards), and add the strawberries. Roll the cake, and it should end showing the patterns. Trim the edges to create a neat finish and enjoy!
You can serve with whipped cream and strawberries on the side.
I highly recommend this cake. You can also try some other designs if you're a hater/dislike hearts :)
Please let me know if you tried this recipe and if you liked it :)
Will talk to you soon. Take care.
Diana
It's been quite a long time since I haven't updated my blog. I guess you will all agree when you work full time and live on your own, you don't really have much time left.
Anyways, I decided to bake a rolled cake I wanted to try since last year and the result was better than expected! This rolled chocolate cake is very simple to make, requires only 10 ingredients and is a crowd-pleaser. So, why don't you give it a try?!
For the white chocolate ganache, you will need:-1 1/2 cup white chocolate
-1 cup heavy/whipping cream
-1 cup quartered strawberries
For the pattern:
- 1 large egg white
-30 g granulated sugar
-40 g plain flour
-20 g room temperature unsalted butter
- Red food coloring
For the cake:
-4 eggs, white and yolk separated
-1/2 cup sugar
-60 g melted butter
-1/2 cup flour
-1/4 cup cocoa powder
Utensils required: Baking pan (11'' x 17''), Parchment paper (not wax paper), Piping bag with smallest nozzle, and love... :)
Method:
1. Start by the chocolate ganache, since you want it to be cool before applying it to the cake.
Heat the cream until it simmers (you don't want it to boil), then add it to the white chocolate.
Leave it for about 1 minute, then stir the ganache using a scraper. Place it in the fridge right after that.
2. Then, proceed with the batter for the pattern. Mix the egg white, sugar, flour and butter together.
Separate the batter into 2 bowls; Mix 1/3 with one drop of red color and the 2/3 with 2 drops. It really depends on the brand of your color, some are lighter and others are darker. Continue to mix until desired color is reached.
3. Place the pattern template right under your parchment paper on your baking tray. For the template, click here.
4. Next, remove the chocolate ganache from the fridge and whisk it until it forms soft peaks. This will prevent the cake from becoming soggy.
5. Finally, proceed with your cake: Whisk the egg whites until it forms soft peaks and is glossy. Add half of the sugar to the whisked egg whites. Blanch your egg yolks with the remaining sugar. Incorporate your egg whites in the egg yolk mixture, very delicately incorporating air at the same time. Then, add the melted butter, half of the flour and cocoa powder, mix well. Finally, add the remaining flour and cocoa and continue mixing.
Remove the baking tray from the freezer, pour the cake batter on top. Lay it as flat as possible and bake the cake in a preheated oven at 400 Degrees Fahrenheit.
6. The baking time is very quick. It baked for 7 minutes in my oven. Don't overbake it as it will not roll properly.
7. Spread the cold ganache on the other side of the cake (pattern faced downwards), and add the strawberries. Roll the cake, and it should end showing the patterns. Trim the edges to create a neat finish and enjoy!
You can serve with whipped cream and strawberries on the side.
I highly recommend this cake. You can also try some other designs if you're a hater/dislike hearts :)
Please let me know if you tried this recipe and if you liked it :)
Will talk to you soon. Take care.
Diana
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