Cakes · Desserts · English · French · Pastry/ Baking · Uncategorized

Chocolate Log Cake with Chocolate Ganache

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This is really an achievement unlocked for me! Not only have i never made a swiss roll in my life before, I attempted the harder chocolate swiss roll which was alot harder than the normal vanilla ones. T My very first log cake is the result of my perseverance. I baked 4 chocolate swiss rolls in the last 24 hours as the first two failed and i had to work. But it was very much worth the effort as  i enjoyed the whole process (okay, i admit i was very tired by the time i had to bake cake no.3). Nonetheless, i am extremely happy that i succeeded. This cake will be for my mom and ah ma. Will be baking another one in a few days for Ben. I wish our mom, dad and aunt in England is here, and I can make them a Xmas feast. I hope they feel our love from here ❤

The first two cake that failed was using Kitchentigress’s recipe. I know it is a popular recipe but it just didn’t work for me. I changed to using 孟老师的美味蛋糕卷 recipe. I got to know about it from smallsmallbaker.blogspot.sg. My chocolate ganache recipe is adapted from thedomesticgoddesswannabe.com.

Ingredients:

  1. 20g unsweetened cocoa powder
  2. 40g hot water
  3. 3 egg yolks (60g)
  4. 50g caster sugar
  5. 50g corn oil
  6. 30g milk
  7. 75g cake flour
  8. 3 egg whites (120g) + 65g caster sugar
  9. 1 cup whipping cream + 4bsp sugar + 1 tbsp skimmed milk powder – whipped till stiff

Method:

  1. Line and grease a 12″x 12″ swiss roll pan with baking paper
  2. Dissolve cocoa powder in hot water until you get a smooth mixture.
  3. Whisk egg yolks and sugar in a mixing bowl until sugar dissolves.
  4. Add in oil and milk into yolks. Mix well.
  5. Add in Chocolate mixture.
  6. Sift and add in cake flour.
  7. Whisk egg whites on med-high until you get a thick foam. Add in 65g sugar and conitnue whisk until stiff peaks. Reduce speed to low towards the end.
  8. Fold egg whites into chocolate batter in 3 batches.
  9. Bake in a preheated oven at about 175 deg for 12 minutes. Parchment paper should come off the cake easily at the sides when its ready.
  10. Transfer to a wire rack to cool completely.
  11. Spread whipped cream evenly on the cake and roll gently with the aid of baking paper.

Chocolate Ganache:

  1. Melt 180g of semisweet chocolate with 1/4 cup of evaporated milk and 28g of butter in a double boiler. When completely melted and smooth, add in 1 to 1 1/4 cup icing suagr. Mix until smooth.
  2. Frost the cake while ganache is slightly warm.
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