Chocolate Roll Cake (Banh Cuon Chocolate)

 

Banh Cuon Chocolate, or Chocolate Roll Cake, is a delightful Vietnamese dessert that combines the richness of chocolate with the soft, fluffy texture of a roll cake. This decadent treat is perfect for special occasions or whenever you want to indulge in something sweet and luxurious. Let’s get started!

Ingredients

For the Cake:

  • All-purpose flour: 1 cup (120g)
  • Cocoa powder: 1/4 cup (25g), unsweetened
  • Baking powder: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Large eggs: 4, separated
  • Granulated sugar: 3/4 cup (150g)
  • Vegetable oil: 1/4 cup (60ml)
  • Milk: 1/4 cup (60ml)
  • Vanilla extract: 1 teaspoon

For the Filling:

  • Heavy whipping cream: 1 cup (240ml)
  • Powdered sugar: 2 tablespoons
  • Vanilla extract: 1 teaspoon
  • Chocolate chips or chopped chocolate: 1/2 cup (optional, for added richness)

For the Chocolate Ganache (optional):

  • Heavy cream: 1/2 cup (120ml)
  • Semi-sweet chocolate chips: 1 cup (175g)

Equipment

  • Baking sheet: 15×10 inch, lined with parchment paper
  • Mixing bowls: Various sizes
  • Electric mixer or whisk: For beating eggs and whipping cream
  • Spatula: For mixing and spreading
  • Sifter: For dry ingredients
  • Clean kitchen towel: For rolling the cake
  • Plastic wrap: For wrapping the rolled cake
  • Step 1: Prepare the Cake Batter

    1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch baking sheet with parchment paper and lightly grease it.
    2. Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
    3. Beat egg yolks: In a large mixing bowl, beat the egg yolks and 1/2 cup of the granulated sugar until pale and thick. This should take about 3-4 minutes. Add the vegetable oil, milk, and vanilla extract, and mix until well combined.
    4. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the egg yolk mixture, folding gently until just combined. Do not overmix.

    Step 2: Beat Egg Whites

    1. Beat egg whites: In a separate, clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
    2. Fold in egg whites: Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.

    Step 3: Bake the Cake

    1. Spread the batter: Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
    2. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
    3. Cool: Remove the cake from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

    Step 4: Roll the Cake

    1. Roll the cake: While the cake is still warm, roll it up gently with the towel from one short end to the other. Allow the rolled cake to cool completely on a wire rack.

    Step 5: Prepare the Filling

    1. Whip the cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    2. Add chocolate (optional): If using, fold in the chocolate chips or chopped chocolate.

    Step 6: Assemble the Cake

    1. Unroll the cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
    2. Re-roll the cake: Gently re-roll the cake without the towel, making sure the filling stays in place. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

    Step 7: Prepare the Chocolate Ganache (optional)

    1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
    2. Add the chocolate: Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
    3. Pour over the cake: Remove the plastic wrap from the chilled roll cake and place the cake on a serving platter. Pour the ganache over the cake, allowing it to drip down the sides. Let the ganache set before slicing.

    Step 8: Serve and Enjoy

    1. Slice and serve: Slice the Chocolate Roll Cake into pieces and serve. Enjoy this fluffy, delicious treat with a cup of coffee or tea.

    Tips for the Perfect Chocolate Roll Cake

    1. Room temperature eggs: Ensure your eggs are at room temperature before beating. This helps achieve the best volume.
    2. Fold gently: When combining the egg whites with the batter, fold gently to maintain the airiness of the mixture.
    3. Roll while warm: Rolling the cake while it’s still warm helps prevent cracks.
    4. Chill the bowl: For the filling, chill your mixing bowl and beaters for better results when whipping the cream.

    Conclusion

    Banh Cuon Chocolate is a delightful dessert that combines the rich flavors of chocolate with a light, airy texture. This recipe will guide you through creating a beautiful and delicious chocolate roll cake that’s perfect for any occasion. Enjoy baking and savor every bite of this fluffy and delicious treat!

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