Description
This elegant Chocolate Cake Roll with Chestnut Whipped Cream features a light and tender chocolate sponge adorned with a beautiful faux-bois wood grain pattern. Filled with a sweetened chestnut whipped cream infused with amaretto, this dessert makes for a stunning holiday centerpiece or special occasion treat, blending delicate textures and rich flavors perfectly.
Ingredients
Scale
Chocolate Cake Roll
- 2 tablespoons unsalted butter (softened, softer than room temperature but not melted)
- 2½ tablespoons granulated sugar
- ¼ cup cake flour (sifted)
- 3 tablespoons Dutch-processed cocoa powder (sifted)
- 1 large egg white (34g)
- 3 large eggs (separated)
- 6 tablespoons granulated sugar (divided)
- 1 tablespoon vegetable oil
- 1½ tablespoons whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup cake flour (sifted)
- 2 tablespoons cocoa powder (sifted)
- pinch cream of tartar
- powdered sugar and cocoa powder (for dusting)
Chestnut Whipped Cream Filling
- ¾ cup heavy whipping cream (cold)
- 1 tablespoon powdered sugar
- ½ teaspoon unflavored powdered gelatin
- 3 tablespoons sweetened chestnut paste
- 1½ teaspoons amaretto liqueur (optional)
Instructions
- Prepare the Pan and Design Paste: Preheat your oven to 350°F. Lightly butter or grease a 15 by 10-inch jelly roll pan. Trace the pan’s outline on a piece of heavy-duty parchment paper and lightly butter the top of the parchment. Mix the butter and sugar into a smooth paste, then incorporate sifted flour, cocoa, and egg white to create a thick, buttercream-like chocolate paste for the design.
- Create the Wood Grain Design: Place a wood grain stencil on the parchment paper parallel to the short side of the pan and tape it securely. Spread a thick layer of the chocolate paste over the stencil using an offset spatula, ensuring the paste layer is thicker than the stencil itself. Peel off the stencil carefully, cut around the outline, and place the parchment in the prepared jelly roll pan.
- Make the Cake Batter: In a mixing bowl, whisk the egg yolks with 1/4 cup sugar until lightened. Gradually whisk in vegetable oil, milk, vanilla extract, and kosher salt. Gently fold in sifted cake flour and cocoa powder. In a separate clean bowl, whip egg whites with cream of tartar until frothy, then add the remaining sugar and beat until medium-stiff peaks form.
- Combine Batter and Egg Whites: Fold one-third of the egg whites into the yolk batter to lighten it, then carefully fold in the remaining egg whites until the batter is uniform without streaks.
- Assemble and Bake the Cake: Pour the batter evenly over the stenciled parchment in the pan and spread it using an offset spatula. Tap the pan gently on the countertop to remove air bubbles. Bake for about 10 minutes until the top is springy and edges begin to brown.
- Invert and Cool the Cake: Remove cake from oven and dust lightly with a mix of powdered sugar and cocoa powder. Invert the warm cake onto another parchment on a cutting board, peel off the backing parchment exposing the design. Dust a clean tea towel generously with the powdered sugar and cocoa mix and lay it over the cake. Flip cake over so the design faces down, then carefully roll the cake in the towel starting from the side without the design. Let cool for about 1 hour until completely cool.
- Prepare the Chestnut Whipped Cream Filling: Sprinkle gelatin over 1 tablespoon cold water and let soften for 5 minutes, then microwave briefly until dissolved; cool slightly. Whip the cold heavy cream until frothy, add powdered sugar, then whip until medium-stiff peaks form. Incorporate a spoonful of cream into the gelatin mixture, then blend this back into the cream while mixing. Gently fold in chestnut paste and amaretto until combined. Chill 5–10 minutes for the gelatin to set slightly.
- Fill and Roll the Cake: Carefully unroll the cooled cake and remove the towel. Spread a thin even layer of chestnut cream filling over the cake, leaving about ½ inch bare at each end. Re-roll the cake firmly but gently to prevent filling from squeezing out. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Serve: Before serving, dust the cake roll liberally with powdered sugar. Slice with a sharp serrated knife. The cake will keep refrigerated, tightly wrapped, for up to 3 days.
Notes
- This chocolate yule log is enhanced with a sweetened chestnut whipped cream filling and features a stunning faux-wood grain pattern baked directly into the cake.
- Rolling the cake warm helps it develop a ‘memory’ to prevent cracking when re-rolled with filling later.
- Using a cardboard tube inside the cake while chilling helps maintain its shape and prevents flattening.
- The optional amaretto adds a subtle almond flavor that pairs beautifully with chestnut cream.
Nutrition
- Serving Size: 1 slice
- Calories: 212 kcal
- Sugar: 14 g
- Sodium: 147 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 76 mg
