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!