Step 1: Prepare the Cake Batter
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper and lightly grease it.
- Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat egg yolks: In a large mixing bowl, beat the egg yolks and 1/2 cup of the granulated sugar until pale and thick. This should take about 3-4 minutes. Add the vegetable oil, milk, and vanilla extract, and mix until well combined.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the egg yolk mixture, folding gently until just combined. Do not overmix.
Step 2: Beat Egg Whites
- Beat egg whites: In a separate, clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
- Fold in egg whites: Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
Step 3: Bake the Cake
- Spread the batter: Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Step 4: Roll the Cake
- Roll the cake: While the cake is still warm, roll it up gently with the towel from one short end to the other. Allow the rolled cake to cool completely on a wire rack.
Step 5: Prepare the Filling
- Whip the cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Add chocolate (optional): If using, fold in the chocolate chips or chopped chocolate.
Step 6: Assemble the Cake
- Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
- Re-roll the cake: Gently re-roll the cake without the towel, making sure the filling stays in place. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Step 7: Prepare the Chocolate Ganache (optional)
- Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Add the chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
- Pour over the cake: Remove the plastic wrap from the chilled roll cake and place the cake on a serving platter. Pour the ganache over the cake, allowing it to drip down the sides. Let the ganache set before slicing.
Step 8: Serve and Enjoy
- Slice and serve: Slice the Chocolate Roll Cake into pieces and serve. Enjoy this fluffy, delicious treat with a cup of coffee or tea.
Tips for the Perfect Chocolate Roll Cake
- Room temperature eggs: Ensure your eggs are at room temperature before beating. This helps achieve the best volume.
- Fold gently: When combining the egg whites with the batter, fold gently to maintain the airiness of the mixture.
- Roll while warm: Rolling the cake while it’s still warm helps prevent cracks.
- Chill the bowl: For the filling, chill your mixing bowl and beaters for better results when whipping the cream.
Conclusion
Banh Cuon Chocolate is a delightful dessert that combines the rich flavors of chocolate with a light, airy texture. This recipe will guide you through creating a beautiful and delicious chocolate roll cake that’s perfect for any occasion. Enjoy baking and savor every bite of this fluffy and delicious treat!