Chocolate Roll Cake with Candied Orange and Rocher Glaze

A delicious chocolate swill roll cake with a moist vanilla sheet cake, candied citrus, a dreamy chocolate whipped ganache and covered with a rocher glaze.

Vanilla Sheet Cake:

Chocolate Ganache:

Candied Orange and Lemon Peels:

Rocher Glaze

Video Recipe

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Chocolate Swiss Roll Cake

Cooking Fantasies

Delicious vanilla sheet cake with candied orange and lemon, whipped chocolate ganache and a delicious Rocher glaze.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Course cake, Dessert, Snack

Servings 10 people

Ingredients

  

Vanilla Sheet Cake

• 6 Eggs
• 120 g Granulated sugar 1/2 cup + 2tbsp
• 1/2 tsp Vanilla extract
• 56 g Vegetable oil 4 tbsp
• 30 g Water 2 tbsp
• 120 g All-purpose flour 1 cup
• A pinch of salt

Chocolate Ganache

• 95 ml Milk 1/3 cup + 1tbsp
• 200 g Dark chocolate 1 cup or 7.1 oz
• 60 g Butter 1/4 cup

Candied Orange and Lemon Peels

• Peels of 2 oranges and 2 lemons Alternatively you can use orange jam
• 95 ml Water 1/3 cup + 1tbsp
• 80 g Sugar 1/3 cup

Ferrero Rocher Glaze

• 200 g Dark chocolate / or milk chocolate 1 cup or 7.1 oz
• 45 g Vegetable oil 3.5 tbsp
• 50 g Chopped nuts of choice 1/2 cup

Instructions

 

Vanilla Sheet Cake

• Separate the egg yolks and egg whites.
• Beat the egg whites with a pinch of salt until they start getting foamy. Add half the amount of sugar (about 60g | 1/4 cup) gradually until you have a stiff meringue. Leave it on the side.
• Beat the egg yolks with the rest of the sugar until it doubles in amount and thickens. Add the vegetable oil, vanilla extract, and water while mixing to combine.
• Add the sifted flour in two goes and mix again until it's incorporated.
• Gently fold the egg whites meringue in many ways. Use gentle movements to keep the incorporated air in the meringue.
• Lay a 30*38cm (11*15inches) with parchment paper and butter the sides if necessary, pour the batter in the tray and use a spatula to gently even it out.
• Bake in a 175C / 347F preheated oven for about 25 to 27 minutes until nicely golden brown. As soon as ready, place the cake on a cooling rack until cold.

Chocolate Ganache

• Heat the milk in a microwave or bring it to a simmer on the stove.
• Add the hot milk to the chocolate, preferably chopped, and allow to sit for a few seconds.
• Use a spatula to mix the chocolate until it's melted, if not microwave in small intervals until it's melted.
• Add the butter and continue mixing until the butter is melted.
• Cover the ganache in contact and allow it to cool in the fridge or in room temperature for at least 1 or 2 hours.
• Once the ganache cools, use a mixer to whip it until t becomes lighter and had a soft chantilly texture.

Candied Orange and Lemon Peels

• Thinly peel 2 oranges and 2 lemons (or 4 oranges), and use a knife to chop them into small pieces. You can use a food processor, but make sure not to over-process them into a paste.
• Place the chopped peels in a saucepan, add enough water to cover them, and cook for 2 minutes.
• Sieve the peels, add fresh water and cook them again for another 2 minutes twice, you need to cook them in a total of 3 times to get rid of all the bitterness.
• In a saucepan add the cooked peels, water, and sugar and cook until the sugar melts and the preparation thickens (about 1.5 minutes).
• Use a blender to mix the candied peel. Alternatively, you can use an orange Jam or a combination of orange and lemon jam.

Chocolate Rocher Glaze

• Melt the chocolate in the microwave or in a hot water bath. You can use dark chocolate, milk chocolate, or a combination of both.
• Roast the chopped nuts either in a hot pan or in the oven for a few minutes.
• Add the vegetable oil and the nuts to the melted chocolate and combine.

Assembly

• Once the sheet cake cool, flip it, peel off the parchment paper and spread the candied orange and lemon peels evenly, use a spatula for better results.
• Add the whipped chocolate ganache, you can leave a small amount for decoration if you prefer to. Use a spatula to even it out.
• Roll the cake carefully and wrap it in parchment paper and set it to cool in the refrigerator for half an hour.
• Unwrap the roll cake, place it on a cooling rack and pour the rocher glaze while it's still warm and the cake cold.
• Decorate with the saved ganache, nuts, and thinly sliced orange peels.

Keyword Chocolate cake, swiss roll