I talked about sharing the recipe for the chocolate version of the patterned cake roll in my last post and so here I am keeping my promise. (I have a video tutorial in the last post on how to make these patterned cake rolls. Check it out here)
I love these patterned cakes and had so much fun making them. Except for the faux pas where I did not realize I should have taken a mirror image of the design, it was all fun. And if V’s colleagues are to be believed they loved gobbling it down as well.
This cake is the perfect cake for Valentine’s Day, or heck any other day when you want to do something special for that special someone in your life. Why wait for Valentine’s Day?
Many people commented that piping the design looks like it took a lot of time. One, in the video I did decrease the speed of the piping frames because it just went better with the tempo of the music. Two, the template that I finally put up on the blog (it’s free to download here) is the one that I used for the cake I am sharing today and I improvised it to make the design a little easier to pipe. The letters are bigger and the hearts also bigger. So there is less to pipe And personally I prefer this design to the one I did in the video.
I don’t remember exactly how long I took to pipe this LOVE and HEARTs design, but I am pretty sure it did not take more than 30 minutes. Besides that, the actual cake is really a breeze to make. Honestly take my word for it. Especially the vanilla sponge cake because I did not separate the egg whites and yolks, and just used whole eggs instead. With the chocolate cake I just felt separating the eggs yielded a better result. And the filling for the vanilla patterned cake is just whipped cream and chopped strawberries- so really you have nothing to worry about.
For the chocolate cake roll filling I used the chocolate malt frosting recipe and seriously guys I had a hard time not licking the whole thing off the bowl. It is that good. I have used it for the vanilla and chocolate five layer cake that I made for my friend P’s birthday and it is one of my go-to chocolate frosting recipe.
I added some slivered almonds for a crunch, but you can choose any nut you like (no pun intended).
And before I forget this is a warning for those who have a macbook and are thinking of upgrading to the Maverick OS: I absolutely hate it! And coming from a person who breathes TOP GUN know that I am not kidding when I say it absolutely horrible!
- 1 egg white
- 30 gm granulated sugar
- 40 gms all purpose flour
- 20 grams butter, softened
- Color, as desired ( I used deep pink, and red)
- 4 eggs (room temperature)
- ¾ cup sugar
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp water
- 2 sticks butter, room temperature
- 2 cups icing sugar, sifted
- 37.5 gms ovaltine classic malt powder
- ½ tbsp vanilla extract
- pinch salt
- 125 gm dark or semi-sweet chocolate, melted and cooled
- 60 ml whipping cream
- 1 cup slivered almonds
- Grease a half sheet pan. Line it with parchment paper. Put your template under the parchment paper on one side of the pan.
- In a bowl beat the egg white with a fork. Add in sugar. And then the flour. Mix well. Beat in the butter to make a smooth paste. Divide batter if necessary and color as desired. Put in piping bags and using the template as a guideline, pipe the pattern. Put in the freezer for at least 15 minutes, and make the cake batter.
- Preheat the oven to 375 F.
- Sift the flour with the baking powder and cocoa in a separate bowl.
- In a stand mixer, fitted with a whisk attachment, beat the 4 eggs for 5 minutes. Gradually add in the granulated sugar and beat for an additional 5 minutes, till the mixture is pale. Mix in the vanilla.
- Fold in the flour- cocoa till well combined. But do not overbeat. Add the water.
- Take the sheet pan with the piped pattern out of the freezer. Remove template from under the parchment paper.
- Pour the batter over the pattern. Clean the edges to get a cleaner roll. Let bake for 10 minutes.
- While the cake is baking, sprinkle powdered sugar on a piece of parchment paper. Once the cake is baked, remove it and flip it on the prepared parchment paper. The best way to flip I have found is to put the sugar sprinkled parchment paper on the back side of another sheet pan. And then put it on the baked cake. As shown in the video.
- Once flipped over, pull the parchment paper out from the decorated side. Flip it over again. And roll it, starting from the side opposite from the pattern.
- Let sit on counter, rolled till its completely cool. Make the frosting.
- In a bowl of a stand mixer, fitted with paddle attachment, combine the sugar and butter and beat on the lowest speed for a minute till mixed.
- Add the malt powder, vanilla, salt and again beta on low till combined.
- Add in the melted and cooled chocolate and beat on medium speed until smooth, about 2 minutes. This is when you will see things shaping up. Resist the temptation to stick your hand in and get a lick of the frosting.
- Add the whipping cream and beat on medium high for about a minute.
- (This frosting is best used right away.)
- Unroll the patterned cake roll, and spread the chocolate malt frosting. Sprinkle the slivered almonds on top, and roll tightly again. Serve at room temperature.
To download the free template, click here
To check out a video tutorial on how I got this cake, click here