Chocolate cake plans?

Chocolate cake plans? 

This Chocolate Roll is made with moist chocolate chiffon that is filled and frosted with luscious chocolate ganache. 

Ingredients

For the Chocolate Chiffon

• 1/2 cup chocolate chips
• 1/2 cup water
• 1/2 cup cocoa powder
• 1 cup all-purpose flour
• 1 cup sugar
• 1 ¼ tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 5 egg yolks (from large eggs)
• 1/3 cup canola oil
• 5 egg whites (from large eggs)
• 1/2 cup sugar

For the Chocolate Ganache

• 2 cups semi-sweet chocolate chips
• 1 ¾ cups whipping cream (35 % fat)

Instructions

Make the Chocolate Ganache

Put the chocolate chips in a heat-resistant glass bowl. Pour the heavy cream into a medium saucepan. Over medium heat, heat the cream while stirring occasionally, until the sides begin to form small bubbles.

Turn off the heat. remove the cream from the stove and carefully pour it over the chocolate in the bowl.

Cover the bowl with another heat-resistant plate and let the mixture sit for 5 minutes without stirring. This allows the heat to penetrate the chocolate well so it melts readily when you stir.

Using a rubber spatula, gently but quickly stir the mixture until it’s smooth. Let this sit at room temperature until it completely cools, about 2-3 hours. The ganache will thicken to a flowy but spreadable consistency as it cools.

Once cool, measure out about 1 ½ cups of the ganache and whip it in a bowl using an electric mixer. This will be your filling for the cake. Set aside.

Make The Chocolate Chiffon Cake

Spray a 10x 15 baking pan with cooking spray. Line it with parchment paper that extends up to the sides of the pan. Grease the parchment paper as well. In a medium saucepan, melt chocolate chips together with the cocoa powder and water over medium heat. Stir the mixture until it is smooth. Allow this to cool completely.

In a bowl, sift the flour, sugar, baking powder, and baking soda. Add the salt. In a large mixing bowl, whisk together egg yolks and oil until the mixture is slightly thicker. Add the cooled chocolate mixture, and stir until the color is uniform.

Add the dry ingredients to the chocolate batter and using a rubber spatula, stir everything together until it is smooth and thick.

In the bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat the egg whites until stiff peaks form.

Add about 1/2 cup of the meringue to the chocolate batter to thin the batter down. Stir until uniform in color. Fold the remaining meringue in three additions to the chocolate batter using a rubber spatula.

Pour and scrape the chiffon cake batter onto the prepared baking pan. Bake at 350 F for 12 minutes, or until a toothpick inserted at the center of the cake comes out clean. Allow the cake to cool down on a wire rack just until it is barely warm, then cover it loosely with foil or with another baking pan to seal the moisture. Allow it to cool completely, as you wait for the ganache to set.

Assemble and Roll the Cake

First, we prepare the chocolate filling. Scoop out about 1 and 1/2 cups of the cooled ganache and transfer it into a mixing bowl. Whip the ganache until it is thick and fluffy. Set aside. This will become the chocolate filling.

Sprinkle some powdered sugar on top of the cake. Top the cake with a piece of parchment paper that is slightly larger than the cake, then top everything with another baking pan of the same or bigger size. Turn everything over to invert the cake. Gently peel off the parchment backing.

Reposition the parchment and a baking pan over the cake and invert everything once more. The cake is now right side up again, and resting on an inverted baking pan.

Spread the whipped ganache over the surface of the cake using an offset spatula. With the short edge of the cake in front of you, lift the end of the cake using the parchment paper that holds the cake and start rolling the cake forward and away from you.

Use the parchment to hold the cake as you roll, and as you reach the other side, completely wrap the cake in the parchment. Pat and press the cake to reinforce its roundness and to patch any cracks that may have happened during the rolling.

Spread the cooled chocolate ganache on the entire cake. Spread the cooled ganache over the top, sides, and edges of the cake. The ganache by this time is a bit flowy yet thick and spreadable.

To finish, transfer the remaining ganache into a piping bag fitted with a star or flower attachment. Pipe decorations on top of the cake, and if there is still more icing, pipe some flowers on the sides too.

Notes

The chocolate ganache will thicken as it cools. It will start out to be very runny. A good 2-3 hours at room temperature will turn the ganache into a thick, flowy consistency that you can easily spread.

You can speed up the cooling process by storing the ganache in the fridge. But for it to cool evenly, stir it from time to time.

After baking the cake, allow it cool until it is barely warm, then cover it loosely with foil or with another baking to prevent the cake from drying out while you wait for the ganache to be ready.

If you choose to skip the whipping of the chocolate filling, make sure to use much less of the ganache to fill the cake. 1 and 1/2 cups of unwhipped ganache, will be too heavy for the cake.

To store leftovers, wrap the cake in its serving plate, and store it in the fridge for up to 5 days. Allow it to come to room temperature before serving.