French Silk Cake Roll

In the event that you love conventional French Silk Pie, you will LOVE it perfectly folded up into chocolate cake! On the off chance that you can’t get sufficient French silk sweets, check my French Silk Brownies out!

This French Silk Cake Roll contains crude eggs. What’s more, however becoming ill from eating crude egg items—especially in case you’re extremely mindful so as to utilize exceptionally new eggs that have been enough refrigerated and that weren’t broken in the container—is moderately improbable, people who are pregnant or have undermined safe frameworks should evade it. You can likewise decide on purified eggs.

This cake is an incredible mix of chocolate cake and french silk filling. At that point, it is finished off with whipped cream and chocolate sprinkles obviously! It helps me to remember a grown-up adaptation of a ho-ho that I used to adore eating as a child! This French Silk Cake Roll is somewhat fancier than presenting a locally acquired treat enclosed by plastic. There are a couple of parts to this formula to make everything meet up the cake, the French silk filling, and the whipped cream besting.

INGREDIENTS

CHOCOLATE CAKE

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (29.5g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon coffee, cooled

FRENCH SILK FILLING

• 2.2 ounces dark chocolate, melted and cooled
• 1/2 cup (1 stick or 113g) butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 2 large eggs, room temperature
• WHIPPED TOPPING
• 1 cup (238g) heavy whipping cream
• 1/4 cup (31g) confectioners sugar

INSTRUCTIONS

CHOCOLATE CAKE

1. Preheat the oven to 350°F.
2. Line a 15×10-inch jelly roll pan with parchment paper. Leave extra parchment paper hanging over the 15-inch sides for easy removal of the cake. You can also spray the parchment paper with a non-stick spray, but it is not necessary.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined. Set aside.
4. In a separate bowl, whisk together eggs and granulated sugar for about 1 minute, or until thick. Add in the oil, vanilla extract, and coffee (use hot water if you don’t have coffee) until combined.
5. Fold in the flour mixture and stir until combined.
6. Pour the batter into your prepared jelly roll pan. Smooth out the batter and gently tap on the counter.
7. Bake in a 350°F oven for 10-12 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
8. One a clean hard surface such as a countertop, lay out a clean dish towel and generously sprinkle with confectioners sugar or cocoa powder.
9. Once the cake is done baking, carefully (using oven mitts) flip it over onto the clean dish towel in one quick motion. Fold about 2 inches of the towel over the edge and start rolling the cake up into a tight roll. Allow to cool for 2-3 hours, or until completely room temperature.

FRENCH SILK FILLING

1. (Start this step about 30 minutes before you are ready to assemble the cake.)
2. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be light and fluffy.
4. With the mixer on low or with the mixer off, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
5. Add vanilla and cocoa powder. Mix for about 30 seconds.
6. Add in eggs and turn the mixer on high for 10 minutes. The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)