Chocolate and strawberry go together like love and marriage. Bake up this festive Chocolate-Strawberry Roll Cake.
Chocolate-Strawberry Roll Cake
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup Double-Dutch Dark Cocoa
- 1/2 teaspoon baking powder
- 4 large eggs at room temperature
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter 16 tablespoons, softened
- 1/2 cup strawberry powder*
- 2 cups confectioners' sugar
- zest of 1 orange grated rind, optional
- 1/4 teaspoon strawberry flavor optional; for enhanced flavor
- 3 to 4 drops red food coloring optional
- 1/2 cup heavy cream
- 2 tablespoons corn syrup light or dark
- 1 cup chopped semisweet chocolate or chocolate chips
Preheat the oven to 350°F. Line a 10" x 15" jelly roll pan with parchment paper.
To make the cake: Sift together the flour, cocoa, and baking powder; set aside.
Beat the eggs and oil together until pale and thick. This will take a few minutes.
Mix in the sugar, salt, and vanilla.
Fold the dry ingredients gently into the egg mixture until just combined. Spread the batter into the prepared pan.
Bake the cake for 10 to 12 minutes, until the top springs back when lightly touched. Remove the cake from the oven, and allow it to cool in the pan for 2 minutes.
Loosen the edges and remove the cake from the pan using the parchment. Lightly spray a second piece of parchment and place it on top of the cake.
Using the two pieces of parchment, roll the cake up from the short end. Allow it to cool completely.
To make the filling: Beat the butter, strawberry powder, sugar, orange zest, extract, and optional food coloring together at low speed until light and fluffy.
To make the glaze: Gently heat the heavy cream, corn syrup, and chocolate together, stirring until the chocolate is melted and the mixture is silky smooth.
To assemble the cake: Carefully unroll the cake and spread the inside with filling.
Re-roll the filled cake, and place it seam-side down on a serving plate. Trim the edges for a clean appearance.
Pour the glaze over the top of the cake, allowing it to slowly and artistically drip down the sides.
Cut in slices to serve. Top with whipped cream, fresh strawberries, or ice cream.
Yield: 10 servings.
*We made our strawberry powder using freeze-dried strawberries that we found in our local grocery store. Pulverize them in the food processor until they are a fine powder.
Recipe courtesy and reprinted with permission of King Arthur Flour