Thursday, March 14, 2013

Mint Chocolate Roll Cake

My oldest just turned 7.  SEVEN!  How did that sneak up on me so fast...
There were several debates on the cake.  The morning before the big day he finally decided on a #7 cake decorated with M&M's.
It was heavily persuaded upon him, but I think it turned out great!
I looked at this tutorial to see how to make any number out of a cake.
Then I noticed #7 needed a roll cake.  I had never made one of those before.
It was obviously more work than a regular 9x13, but nothing too hard.
The original idea came from Bakers Royal - her chocolate peppermint roll has been on my desserts pinboard forever.  I switched up the frosting a bit to make it less "Christmas-y", but otherwise followed directions exactly.

It was delicious!

Mint Chocolate Roll Cake

Chocolate Genoise Cake
Recipe from Martha Stewart

5 Tbsp. butter, plus more for parchment and pan
2/3 c. sifted cake flour (not self-rising)
1/3 c. sifted cocoa powder, plus more for dusting
pinch baking soda
6 large eggs
3/4 c. sugar
2 tsp. vanilla extract

Butter a 10.5x15.5x1" jelly-roll pan.
Line pan with parchment; and butter and flour the paper, tapping out excess flour.

Sift flour, cocoa, and baking soda together twice into a medium bowl, and set aside.
In a medium glass bowl whisk together eggs and sugar.
Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved, 3-4 minutes. 
Remove from heat, and beat on high speed until mixture is thick and pale and has TRIPLED in bulk and creates 'ribbons' when you move the beater around (this took FOREVER - at least 10 minutes).

In a small saucepan over low heat, melt butter.
Skim off white foam, if any.
Preheat oven to 350 degrees.

In three additions, sift flour mixture over egg mixture, folding in gently with a spatula.
While folding in the last addition, dribble melted butter over the batter and fold in (pour in only the clear yellow butter - leave out and discard the white liquid butter on the bottom of the pan.

Spread batter evenly into the jelly-roll pan.
Tap pan on counter to remove air bubbles.

Bake until cake springs back when touched in center, 15-20 minutes.
Do not overbake or cake will crack.
Let sit in pan on a wire rack until cook enough to handle.

Once cooled, dust surface with cocoa powder.
Cover with a sheet of waxed paper, and top with a damp dish towel.
Invert onto a work surface, and peel off parchment, dusting that side with cocoa as well.
Starting from one long end, carefully roll up cake in towel.
Wrap in plastic, and refrigerate until ready to use.

Mint Buttercream Frosting
Recipe modified from Bakers Royal
12 Tbsp. butter
5 Tbsp. heavy cream
2 c. powdered sugar
1/2 c. mini chocolate chips
green food coloring
2-3 drops Peppermint essential oil (or peppermint extract to taste)

Place all ingredients except chips in a bowl and beat until smooth.
Fold in chocolate chips.

Chocolate Pouring Sauce
Recipe modified from Bakers Royal

1/3 c. milk chocolate chips
1/3 c. semi-sweet chocolate chips
2 Tbsp. heavy cream
1/4 c. powdered sugar, sifted
4-5 Tbsp. water, warm

Place chocolate chips and cream in microwave safe bowl and heat, stirring after 30 second intervals, until melted.
Add powdered sugar and mix to combine.
Add water, 1 Tbsp. at a time, until desired consistency is reached.
Set aside and let sauce cool to warm.

Unroll Genoise cake and spread filling evenly over everything.
Roll filled cake from end to end.
Trim ends as needed for a clean finish.

Divide M&M's into individual colors.
Place fully assembled roll on a serving plate.
Pour warm Chocolate sauce into a piping bag (or ziplock bag) with a small circle tip.
Squeeze a single line of chocolate dipping sauce on the cake, and arrange with one color of M&M's, squishing them into the chocolate sauce to hold them in place.
Continue steps above, until entire cake is coated.
The chocolate sauce will harden as it sets, but I was able to "frost" the entire cake before it hardened in my piping bag.

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