Chocolate Rolled Cake

 

Do you have problem using the whipping cream before it expires?  It happened a few times for me as I usually use very small amount e.g. 100g each time, and the smallest pack is 200g. Yesterday, I baked these lovely Chocolate Rolled Cake. Next week, I will bake some for my niece as per her request, so this is a practice batch and helped used up the remaining whipping cream I had from making the Matcha Azuki Beans Rolled Cake.

I followed the same recipe from Cooking With Dog once again, but this time, replacing 1 tbsp of matcha with cocoa powder. I halved the recipe and used a 8x8" (20x20cm) square pan to bake this. But I just realized that I forgot to half the cocoa powder - it's supposed to be 1/2 tbsp instead but I added 1 tbsp :p

For the filling, I whipped 88g of whipping cream (what was left), and then, added melted chocolate. I learned this from Carol's blog. Thanks to Carol for sharing her recipe :) I am not sure why the chocolate must be melted at 50 degC. But here's what I did:  boil the water, leave it to cool for a while before placing the chocolate (in a cup) into the water. Once the chocolate has melted, add it to the whipped cream immediately and stir them together. I used Cadbury Gold Dark 70% chocolate bar for this, and the result is intense chocolate flavor - my hubby gave it a thumbs up! :)

I was not able to take a clear photo of this cake to show the rolled layers. I am beginning to like "rolling" cakes as they look so beautiful :) Next time I may add some diced almond to the chocolate cream. Please refer to Carol's blog for her lovely Christmas log cake, it looks so yummy! :)

Happy rolling! :)

* Updated on 12 Dec: I forgot to mention that because I added 1 tbsp of cocoa powder, my batter was a bit dry, so I added about 3 tsp of fresh milk to it.