THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe
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Chocolate Cake Roll in grams and cups:
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 4 tbsp Cocoa Powder
- 2 - 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 3 Eggs
- 100 gr Sugar (1/2)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped Frosting:
- 200 gr Heavy Cream ( 7 ounces)
- 100 gr Philadelphia Cream Cheese ( 3.5 ounces) ( If you don't want to use cream cheese, substitute it for 100 gr more of heavy cream, and use less sugar)
- 1 tsp Vanilla
- 60 gr Fine Sugar ( 5 tbsp)
For a more pronounced chocolate flavor, you can cover the cake in chocolate ganache :)
Use a 30x40 cm pan ( 12x16 inch)
Giant Yodel Ho Ho Cake | Delish
Get the full recipe here:
INGREDIENTS
FOR THE CHOCOLATE CAKE
Butter, for greasing
1 c. semisweet chocolate chips
3 tbsp. coffee
6 large eggs, at room temperature
2/3 c. sugar
1 tsp. vanilla extract
1/4 tsp. kosher salt
1 tbsp. Unsweetened cocoa powder
FOR THE FILLING
1 1/2 c. heavy or whipping cream
1/4 c. powdered sugar
1/2 tsp. vanilla extract
FOR THE GANACHE
2 c. chocolate chips
1 c. heavy cream
DIRECTIONS
1. Preheat oven to 350° and position rack to the bottom half. Grease a 10”-x-15” rimmed baking sheet with butter then line with parchment paper that extends up the short sides one inch.
2. Combine chocolate chips and coffee in a medium bowl. Microwave at 50% power in 30 second intervals until the chocolate is just melted. Set aside to cool slightly.
3. In a large bowl using an electric mixer, beat egg yolk until pale and creamy. Add sugar gradually and keep beating until yolks are pale and ribbony. Gently fold in the chocolate.
4. In a separate large bowl with clean beaters, beat egg whites with salt until they hold stiff peaks. Add 1/4 of egg white mixture into the chocolate-yolk mixture and gently fold together until the chocolate is lightened. Fold the remaining whites into the chocolate mixture until evenly combined. Pour batter into prepared pan and smooth top to create an even layer. Bake until the cake feels dry to the touch and a toothpick inserted into the center comes out clean, about 15 minutes. (It will be very soft and may seem a little underbaked!)
5. Transfer pan to a cooling rack. Cover top with 2 layers of damp paper towels (or a light damp kitchen towel) and let stand 10 minutes, then carefully remove towels. Loosen edges of the cake with a sharp knife. Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper (or a clean kitchen towel) lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off parchment paper lining.
6. Roll the cake from short end to short end, using the wax paper or the towel underneath to help lift and roll the cake. Let cool completely, encased in towel or wax paper.
7. When the cake is cool, make whipped cream filling: In a large bowl, using an electric mixer, combine heavy cream, powdered sugar and vanilla and beat until stiff peaks hold.
8. Carefully unroll cooled cake and spread whipped filling over the entire cake. Gently use waxed or parchment paper once again to reroll cake. Place on serving platter, seam side down. Place in refrigerator while you make ganache.
9. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour the ganache over the rolled cake and refrigerate until the ganache sets, about 15 minutes.
10. Slice and serve cold.
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Easy Ho Ho Cake Recipe
#easyrecipe #cake #cakerecipe
Read Full Recipe:
Southern Hoe Cakes
Southern Hoe Cakes
1 cup self rising yellow cornmeal
1 cup self rising flour
1 tablespoon sugar(optional)
¾ teaspoon salt
2 eggs
¾ cup buttermilk or milk(you might need a little more)
1/4 cup vegetable oil
1/4 cup bacon drippings or vegetable oil-for frying
butter-for frying&serving if needed
Combine flour, cornmeal mix, sugar, and salt in a medium bowl.
Measure buttermilk in a glass measuring cup. Add eggs to measuring cup and whisk egg and buttermilk together.
Pour into bowl with flour mixture and mix to combine(if you need to add a little more buttermilk you can if it's too stiff).
Heat a cast iron pan or nonstick skillet or griddle. Add a little bacon grease and a pat of butter.
Pour batter into pan to form hoe cakes, using a 1/4 cup measuring cup and fill it
Cook until bubbles form on top, flip over and cook until bottom is golden.
Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
Serve with butter.
Optional add-ins: chopped jalapeno peppers, grated cheese, chopped bacon.
Hoe Cakes are old-fashioned cornmeal griddle cakes, and they're the most basic of Southern breads. Also called Johnny Cakes, they are traditionally served as a quick bread on the side of a lunch or dinner entrée. Hoe Cakes are great for soaking up pan juices and gravy, but they're also tasty with a pat of butter, a drizzle of maple syrup or honey, or a smear of apple butter.
Hoe Cakes are typically either served for breakfast like pancakes or with a bowl of greens (typically collard or turnip greens). When served with greens, they are used to mop up the pot licker, the tasty liquid that the greens are cooked in. Try spreading pimento cheese on them for an amazing appetizer.
Hoe Cakes are made from self-rising cornmeal, self-rising flour, a touch of sugar, eggs, and buttermilk. I use bacon grease to fry these Southern Hoe Cakes in but it’s more common to use vegetable oil. Feel free to do so.
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HoHo Cake Demo | Homecoming 2020
Join OHIO Vice President for Diversity and Inclusion Gigi Secuban and Executive Chef Tim Bruce, as they host a cooking demo featuring the University’s iconic HoHo cake. Secuban, an avid home baker, and Bruce will walk through how to bake, assemble, and decorate the famous cake in the Jefferson Marketplace’s Culinary Studio.
Get the recipe here to make your own cake at home:
To support Diversity and Inclusion at Ohio University, make your gift online:
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.