This Chocolate Ganache Rolled Cake Recipe is extremelly easy to make on your KitchenAid Mixer. Its a very heavy cake and on the dry side, if you prefer a wet cake then just soak the cake with a little bit of water and sugar, or your favorite juice or even water, sugar and some type of Liquor.
– 6 eggs
– 1/2 cup + 1/3 of a cup of sugar (180g)
– 1 1/4 cup of all purpose flour (180g)
– 2 packages of milk chocolate Morsels (326g each)
– 1 can of table cream
– powdered sugar
– optional, chocolate shavings and powdered sugar to decorate the cake
HOW TO MAKE IT:
Lets start with the cake:
Preheat oven to 355F.
Separate the egg whites from the yolk. Reserve Yolk.
On your KitchenAid Mixer bowl add egg whites and with the wire whip attachment on, start whipping the eggs on the maximum speed until its nice and firm. Transfer the egg whites into a different bowl and reserve.
Back on the KitchenAid Mixer bowl add yolk and sugar and whip the mixture until creamy and becomes light yellow color.
Turn speed down and start adding the flour until all combined.
Turn off the mixer. Now we are going to start folding the egg whites into the mixture with the help of a spatula VERY GENTLY, Lets start with only 1/3 of the egg whites until combined and another 1/3 and finally the last.
The way you should fold in the egg whites is with the spatula always starting in one side and bringing to the bottom and flipping the batter over it. We don’t want to loose the fluffiness from the egg whites so that is the reason why you need to fold it very gently and mixing well only 1/3 of the mixture at a time until all combined.
Once the batter is well mixed you will get a cookie baking sheet (17″ x 11″) and lay a piece of parchment or wax paper over the bottom and pour the batter over it. With a spoon spread the batter evenly over the bottom of the baking sheet (don’t worry if you think its not enough batter, we want a very thin layer of cake) then run your index finger over the sides of the baking sheet (this will help shape your cake and it will make much easier for you to release the cake from the baking sheet).
To the oven it goes for about 15 minutes. Once the cake is ready You need to sprinkle powdered sugar over a clean kitchen towel, then flip your cake over this towel and start pulling the wax paper away (gently). Once paper is removed you need to start rolling this cake when its still warm so it will keep its shape. You can use the towel to help you roll the cake.
Now that the cake is rolled lets start making the filling.
On a double boiler ( a small pot with water on medium heat on your stove, place a clean bowl over it and pour chocolate) melt your chocolate. Once its melted you can add the table cream and mix it well by hand (the mixture will become hard so keep mixing it) place this mixture in your fridge until it starts getting hard.
Once the chocolate is harder, place this in your KitchenAid Mixer bowl and with the wire whip attachment on, start whipping it on the highest speed until nice and creamy.
Unroll your cake and soak it with a brush if you want it wet or just skip this step and pour half of the filling over the cake. With the back of a spoon start spreading the chocolate evenly but leave some room on the sides so when you roll it, it wont squeeze out. Cut ends of the cake to make it look sharp and square.
Lets start rolling the cake again, this time put a little pressure (you can use the towel again to help your roll it). Once rolled, transfer the cake over to a plate and start spreading the rest of the chocolate cream over it and to the sides covering it completely.
Now you can decorate it however you prefer. On my case I used chocolate shavings that I shaved using my KitchenAid Mixer Attachment (slicer) and then I dusted some powdered sugar then a strawberry on the top and PERFECT!