Chocolate Swiss Roll Cake
Cooking Fantasies
Delicious vanilla sheet cake with candied orange and lemon, whipped chocolate ganache and a delicious Rocher glaze.
Prep Time 1 hour hr 30 minutes mins
Cook Time 30 minutes mins
Course cake, Dessert, Snack
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
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