Chocolate Cake Roll Recipe (2024)

FAQs

Why does my chocolate cake roll crack? ›

Overbaking will make your cake dry and prone to cracking. However, under-baking your cake will also cause it to collapse as the cake will be wet and won't hold its shape properly.

Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking. Roll to the end of the towel.

If the eggs are not whipped to full volume the sponge may not rise sufficiently. This can cause a slightly rubbery texture. Under cooking can also contribute to a rubbery sponge. To check if the sponge is baked, press lightly into the top of the sponge.

The main culprits of cakes that crack are: problems with the recipe, overhandling or incorrect rolling techniques.

The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

Roll While Warm: After baking, roll the cake while it's still warm. Gently lift the parchment paper with the cake and roll it into a log shape. Rolling while warm helps the cake remember its shape and prevents cracks. Let It Cool: Allow the cake to cool in its rolled-up shape.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

ROLLING A SWISS ROLL

Always roll it up straight from the oven while it's still pliable.

Starting at the shorter edge of the cake, roll the cake and greaseproof paper up together, making sure that it is especially tight at the beginning. It's important that the cake is warm so it can set in the right shape. If it's too cold, it won't roll properly. Once rolled, leave it to cool completely.

What to do with failed Swiss roll? ›

Cracks upon rolling:

Simply slice your cake into small squares and pipe buttercream or whatever filling you had planned on top of one square then sit another piece of cake on top and pipe some more buttercream – lots of buttercream. Happy days.

There's a simple trick to making chocolate desserts taste even better. Sure, cocoa powder and chopped chocolate give anything a rich, chocolate flavor. But if you want that flavor to be more complex and intense, add a little coffee to the recipe.

Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. Chocolate cake. Four-layer fudge cake with chocolate icing.

Chocolate cake

If you're wondering what kind of drink to pair with this indulgent dessert, then wine is a great option. Any dessert wine, such as Madeira, Port, Muscat or Riesling, will bring a good balance of sweetness and acidity.

Q: Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.

If your roulade cracks when you roll it, there are a few possible culprits: it's overbaked, it's underbaked, or it's not warm enough.

You can use a thermometer to monitor the temperatures, but an easier trick is to let the cake pops come to room temperature before covering them in candy or chocolate. After the cake is rolled into a ball, it needs time to harden in either the fridge or freezer.

Generally, it's a temperature issue - the cake balls are too cold and the melted candy is too hot.