Chocolate Roll Cake (Banh Cuon Chocolate)

★Ingredients

For the Cake:

4 large eggs

1 teaspoon vanilla extract

90 grams all-purpose flour

100 grams granulated sugar

30 grams cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons milk

2 tablespoons vegetable oil

For the Filling:

• 200 ml heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache (optional):

• 100 grams dark chocolate, chopped
• 100 ml heavy cream
• Meat broth with frozen vegetables
• Pork chops with honey garlic

★Instructions

Making the Cake:

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Line a 10×15 inch (25×38 cm) jelly roll pan or a baking sheet with parchment paper. Grease the paper lightly.

1. Prepare Dry Ingredients:

• In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

1. Beat Eggs and Sugar:

• In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed until the mixture becomes thick, pale, and tripled in volume (about 5 minutes). The batter should form ribbons when you lift the beaters.

1. Add Wet Ingredients:

• Add the vanilla extract, milk, and vegetable oil to the egg mixture, and gently fold to combine.

1. Combine Dry and Wet Ingredients:

• Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be gentle to avoid deflating the batter.

1. Bake:

• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 10-12 minutes, or until the cake springs back when touched lightly in the center.

1. Roll the Cake:

• While the cake is baking, place a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
• Once the cake is done, immediately turn it out onto the towel, peel off the parchment paper, and roll the cake up in the towel starting from one of the short ends. Let it cool completely while rolled up.

Making the Filling:

1. Whip Cream:

• In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembling the Cake:

1. Unroll and Fill:

• Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface.
• Roll the cake back up without the towel, starting from the short end.

1. Chill:

• Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

Making the Chocolate Ganache (Optional):

1. Heat Cream:

• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

1. Add Chocolate:

• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute.

1. Stir:

• Stir until smooth and glossy.

1. Cover Cake:

• Pour the ganache over the chilled cake roll, spreading it evenly with a spatula.

Serve:

1. Slice and Serve:

• Once the ganache has set, slice the chocolate roll cake and serve.

Enjoy!