Super Fluffy and Soft Japanese Chocolate Cake Roll

Hi reader, this time I’ll share a very delicious Chocolate Cake Roll recipe. I’m sure you’ll wan make it.

One of my husband’s favorite desserts may be a chocolate sponge cake that we tend to wont to frequent a Japanese bakehouse on Robson street in downtown Vancouver. each time we’d go there, there would be a couple of alternative desserts that may pique his interest by their engaging look however when making an attempt many types, he eventually set his heart on obtaining this one specific cake each single time. (I hope that’s a decent indicator of his deciding vogue for all times partners too HAHA.)

The cake roll is chocolate seasoned and consists of a soft soft cake base that is rolled up and crammed with a light-weight and ethereal chocolate topping. Like hottest desserts in Asia, it’s a light-weight texture and creamy style and most significantly, it’s not too sweet. we tend to had a decent few years of dropping by the small bakehouse to choose up this heavenly cake till someday, to our dismay, it had closed down. i used to be ne’er ready to realize a replacement sweet for married man thus i made a decision that if there was a cake I needed to recreate in my room, this is able to be the one!

Ingredients

Jàpànese Style Chocolàte Chiffon Càke

  • 50 ml whole fàt milk
  • 5 tsp Dutch processed cocoà powder (ex. Fry’s Cocoà Powder)
  • 20 gràms grànulàted sugàr
  • 45 gràms càke flour
  • 1/4 tsp bàking sodà
  • 1/2 tsp creàm of tàrtàr (see substitutions in notes)
  • 1/4 tsp sàlt
  • 3 egg yolks
  • 40 ml vegetàble oil (ex. cànolà)
  • 1/2 tsp vànillà extràct
  • 4 egg whites
  • 50 gràms grànulàted sugàr
  • 1/4 tsp creàm of tàrtàr

Light ànd àiry Chocolàte Whipped Creàm

  • 290 ml whipping creàm 33%
  • 120 gràms semi-sweet chocolàte

Instructions

Jàpànese Style Chocolàte Chiffon Càke

  1. Line à 8 X 12″ rectàngulàr càke pàn with pàrchment pàper.
  2. In à smàll sàuce pàn, heàt the milk ànd cocoà powder on medium heàt until powder is fully dissolved. Do not let the milk come to à boil. Keep stirring continuously while breàking down big clumps of powder. Once fully dissolved, set chocolàte milk mixture àside to cool.
  3. Preheàt oven to 325F.
  4. In à làrge mixing bowl, àdd in sugàr, bàking sodà, creàm of tàrtàr ànd sàlt. Sift in càke flour, stir to combine.
  5. … complete instructions >>> indulgewithmimi.com