Cake Roll Recipe, Chocolate Cake Recipe, Bouche De Noel

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Ingredients

Cake:

  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa, sifted
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 teaspoon vanilla extract
  • 6 large eggs, at room temperature
  • 1 cup sugar

 

Filling:

  • ¾ cup heavy cream
  • ¾ cup sugar
  • 2 teaspoons instant espresso powder or instant coffee
  • 1 cup sour cream

 

Glaze:

  • 4 ounces semisweet chocolate
  • ½ cup heavy cream

Cooking Instructions

 

Cake:

  1. Heat oven to 350 degrees F. Cover 15 x 10-inch jelly roll pan (sided cookie sheet) with parchment or waxed paper.  Sift cocoa evenly over tea towel; reserve.
  2. In bowl whisk flour, cocoa, cornstarch and salt to combine.
  3. Melt butter and unsweetened chocolate in microwave 1 minute. Stir to combine. If not completely melted, continue to heat in 30 seconds intervals until completely melted. Stir in vanilla.
  4. In mixer whip eggs and sugar 4 minutes or until mixture is a light lemon color and it falls in a ribbon-candy shape when beater is lifted.
  5. Fold dry ingredients into eggs just to combine. Fold melted butter mixture into eggs just to combine.
  6. Pour batter into prepared pan. Smooth batter evenly. Bake 20 minutes, or until cake just begins to pull away from sides of the pan and a toothpick inserted in the middle comes out clean.
  7. Run knife around sides of cake. Immediately invert cake onto prepared tea towel. Carefully remove parchment paper. Dust cake with cocoa. From long side roll up cake to form a log. Let cool completely.

Filling:

  1. Whip cream with sugar until soft peaks form. Dissolve espresso in 1 tablespoon hot water. Add coffee to cream. Whip cream until stiff peaks form. Fold in sour cream; reserve.

Glaze

 

  1. In microwave-proof bowl melt chocolate in the heavy cream on high 1 minute. Stir to combine. If chocolate is not melted, repeat in 30 minute intervals. Stir smooth. Let cool until it’s a spreadable consistency.

Putting Cake Together

  1. Carefully unroll cake. Starting ½-inch from the edges, spread filling over cake. Carefully roll cake back into log. Pour glaze to evenly cover log. At a diagonal, slice off a 2-inch piece of the cake. Adhere it to the side of the log. Serve immediately, or chill until ready to serve and bring to room temperature before serving.

Substitution(s)

  • Bittersweet or semisweet chocolate can be used in the cake instead of the unsweetened chocolate

Make-Ahead

  • Filling can be made up to a day ahead, stored in the refrigerator and whipped lightly to bring it back to stiff peaks.
  • Frosting can be made up to 3 days ahead and gently microwaved just to melt

Nutrition Facts


Servings per Recipe: 12
Amount Per Serving

1 slice

Preparation Time:

30 minutes


Cooking Time:

20 minutes


Ready In:

1 hour 20 minutes, plus cooling time


Servings: 12

Description

This Chocolate Roll Cake Is Also Known As A Bouch De Noel, Or Yule Log. It Is A Tradtional Christmas Dessert. Don't Just Make It For Christmas. By Not Slicing Off The End To Make A Second Branch, It Is A Great Ckae For Any Occasion.

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