The baking quest continues. Â Contrasted to cooking, baking is much more exact with ingredients and directions. Â For me, I have started with recipes that I would want to eat. Â I am a huge chocolate fan. Â So a recipe with dark fudge cake mix, a chocolate filling and a chocolate topping, sounds good to me. Â This recipe is from the Cake Doctor book on Chocolate.
Recipe
Dark Chocolate Roulade:
- Lightly butter a 16 & 1/2″ 1″ jelly roll pan and cover with parchment paper and lightly butter the parchment paper; set aside
- Place the cake mix, 1/2 cup of water, 1/3 cup of vegetable oil, and 4 large eggs in a mixing bowl and mix on low speed for 1 minute. Â Scrape sides down and beat for 2 more minutes
- Pour cake mixture evenly into the jelly roll plan and smooth with a spatula and place in a 350 degree oven for 15 – 20 minutes. Â The cake is done when you either push down with your finger and it bounces back or you dip in a toothpick and it comes out clean
- Dust a kitchen towel with cocoa powder and right after you take the cake out of the oven invert the pan onto the dusted towel. Â Carefully peel off the parchment paper and firmly roll cake into a jelly roll form – be firm but not to forceful. Â Place seem side down and allow to cool for 30 minutes (I used my serving dish at this point)
Chocolate Cream Filling:
- While the cake is cooling, prepare this filling. Â Begin with 1/2 cup of semi-sweet chocolate chips in a microwave dish and heat for 1 – 1 & 1/2 minutes. Â Enough so that it melts and you can mix with a spoon
- Now add 1 stick of room temperature butter, 1 jar (7 oz) of marshmallow creme to the chocolate. Â Beat in an electric mixer on low speed for 1 minute. Â Scrape sides and add 1 & 1/2 cups of confectioners’ sugar and beat on low speed for 30 seconds. Â Scrape sides 1 more time and beat on medium for 1 minute until fluffy
Assembling the Roulade with the filling:
- Now that the cake has cooled, carefully unroll the roulade. Â Spread the chocolate cream filling evenly over the cake
- Roll up again into the roulade shape and make sure seem side is down. Â Cover with plastic wrap and place in fridge.
Chocolate Glaze:
- Place 1 cup of semi-sweet chocolate chips, 1/2 stick of butter and 2 tbsp light corn syrup in a microwavable bowl. Â Cook on high for 1 – 1 & 1/2 minutes. Â Remove from the microwave and mix with a metal whisk until all ingredients are fully incorporated
Final Assembly Step
- Take roulade out of fridge and pour glaze over top
- Use a spatula and make long smooth strokes to get a smooth finish (I left it a little more rustic)
From Calculus to Cupcakes
Looks delicious!
Giangi's Kitchen
That just look fantastic, now I want some