French Silk Cake Roll - Sweet and Savory Meals

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar flavor with less richness.

Preheat the oven to 350°F.

Line a 15x10-inch jelly roll pan with parchment paper leaving some to hang over the sides, for easy cake removal.

In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. Set aside.

In a separate bowl, whisk together the eggs and granulated sugar until thick.

Next, add the oil, vanilla extract, and coffee, and whisk until combined.

Using a rubber spatula, fold in the flour mixture and stir until all is combined, careful not to overmix.

Pour the batter into the prepared jelly roll pan and distribute it evenly. Smooth the top using a spatula and gently tap the pan on the counter to remove air bubbles.

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center is removed with a few crumbs on it.

Lay a clean dish towel on the countertop, and generously sprinkle it with powdered sugar.

Carefully remove the cake from the oven and flip it over onto the clean dish towel.

Fold about 2 inches of the towel over the edge of the cake and start rolling it up into a log.

Cool it to room temperature.

Once the cake is cooling you can start making the chocolate filling.

Chop the dark chocolate and microwave it in 30-second increments until melted. Make sure to stir well after each increment. Set aside to slightly cool.

In a large bowl, add the butter and sugar and beat for 1-2 minutes until light and fluffy.

With the mixer on low add the melted chocolate and whisk until combined, stop to scrape the sides and bottom of the bowl.

Next, whisk in vanilla and cocoa powder for 30 seconds.

Add in the eggs, once blended in, turn the mixer on high and beat for 10 minutes. The filling should increase in volume, and appear very smooth and shiny.

In a large cold bowl pour the cold heavy whipping cream. Whip for about 2 minutes, starting on low speed and increasing to medium-high, and beat until soft peaks form.

Add in the powdered sugar and whip until firm peaks form and the whipped cream holds its shape.

Gently unroll the cooled cake, carefully not to tear it.

Spread the filling on top into a thin and even layer, leaving about a 1/4 inch space from all four sides.

Gently roll the cake back into a log. Wrap with plastic wrap and chill in the fridge for at least 2 hours.

Before serving top it with whipped topping cream and sprinkle chocolate shavings on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens