How to Cook Appetizing Melt in Your Mouth Chocolate Chiffon Roll Cake

Melt in Your Mouth Chocolate Chiffon Roll Cake. Great recipe for Melt in Your Mouth Chocolate Chiffon Roll Cake. I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.

This soft and fluffy Chocolate Cream Cake is easy to make and melt in your mouth delicious recipe. 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. You can have Melt in Your Mouth Chocolate Chiffon Roll Cake using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Melt in Your Mouth Chocolate Chiffon Roll Cake

1. You need of Chiffon cake batter:.
2. It's 5 of Egg.
3. It's 70 grams of White flour.
4. Prepare 30 grams of Cocoa.
5. It's 100 grams of Sugar.
6. You need 60 grams of Vegetable oil.
7. Prepare 75 grams of Hot water.
8. Prepare of Chocolate cream:.
9. Prepare 200 ml of Heavy cream.
10. It's 15 grams of - 5 grams Sugar.
11. It's 50 grams of Chocolate.
12. Prepare 1 tbsp of Rum.

This cake is best served the next day when all the chocolate in it has had a chance to reset and it becomes a rich, dense, stick-to-the-roof-of-your-mouth cake. Delicious warmed and served with ice cream or double cream. Best Chocolate Chiffon Cake with Kahlua Chocolate Buttercream. Rich, decadent, light and airy chocolate chiffon cake layered with a melt in your mouth Kahlua buttercream frosting.

Melt in Your Mouth Chocolate Chiffon Roll Cake instructions

1. 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℃..
2. 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..
3. 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!.
4. 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..
5. 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!.
6. 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.).
7. 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.).
8. 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..
9. 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..

Perfect to use as a celebration cake or when you need a chocolate treat that's not too dense and heavy. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray. Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. A delectable chiffon cake made with creamy, melt-in-your-mouth yema caramel icing and filling, garnished with toasted cashew nuts. Best every super moiste melt in your mouth cake.