Banh Cuon Chocolate, or Chocolate Roll Cake, is a delightful Vietnamese dessert that combines the richness of chocolate with the soft, fluffy texture of a roll cake. This decadent treat is perfect for special occasions or whenever you want to indulge in something sweet and luxurious. Let’s get started!
Ingredients
For the Cake:
- All-purpose flour: 1 cup (120g)
- Cocoa powder: 1/4 cup (25g), unsweetened
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Large eggs: 4, separated
- Granulated sugar: 3/4 cup (150g)
- Vegetable oil: 1/4 cup (60ml)
- Milk: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon
For the Filling:
- Heavy whipping cream: 1 cup (240ml)
- Powdered sugar: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Chocolate chips or chopped chocolate: 1/2 cup (optional, for added richness)
For the Chocolate Ganache (optional):
- Heavy cream: 1/2 cup (120ml)
- Semi-sweet chocolate chips: 1 cup (175g)
Equipment
- Baking sheet: 15×10 inch, lined with parchment paper
- Mixing bowls: Various sizes
- Electric mixer or whisk: For beating eggs and whipping cream
- Spatula: For mixing and spreading
- Sifter: For dry ingredients
- Clean kitchen towel: For rolling the cake
- Plastic wrap: For wrapping the rolled cake