Chocolate Orange Roll Cake

Description:

The Chocolate Orange Roll Cake is a show-stopping dessert featuring a soft, chocolate sponge cake rolled around a luscious orange-infused cream filling. Topped with a glossy chocolate glaze, this cake combines the classic pairing of chocolate and orange into a stunning and delicious treat.

Origin:

This dessert draws inspiration from Swiss rolls, with the added zest of orange creating a vibrant twist on a beloved classic.

Ingredients:

For the Chocolate Sponge Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Orange Cream Filling:

• 1 cup (240ml) heavy cream, chilled
• 1/4 cup (50g) powdered sugar
• 1 teaspoon orange zest
• 1 teaspoon orange extract

For the Chocolate Glaze:

• 1/2 cup (120ml) heavy cream
• 4 oz (115g) dark chocolate, chopped
• 1 teaspoon orange zest (optional)

Instructions:

Prepare the Chocolate Sponge Cake:

1. Preheat your oven to 375°F (190°C). Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, beat the egg yolks and half of the sugar until pale and thick. Add vanilla extract and milk.
4. In another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to stiff peaks.
5. Gently fold the dry ingredients into the yolk mixture, then fold in the whipped egg whites until combined.
6. Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7. Turn the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake with the towel. Let it cool completely.

Prepare the Orange Cream Filling:

8. In a chilled bowl, whip the heavy cream, powdered sugar, orange zest, and orange extract to stiff peaks.

Assemble the Cake:

9. Unroll the cooled cake and spread the orange cream filling evenly over the surface. Gently roll the cake back up (without the towel). Place seam-side down on a serving platter.

Prepare the Chocolate Glaze:

10. Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in orange zest if desired.
11. Pour the glaze over the rolled cake, spreading it evenly with a spatula.

Serve:

12. Refrigerate for at least 1 hour to set the glaze. Slice and serve chilled or at room temperature.

Tips for Success:

• Roll the sponge cake while it’s still warm to prevent cracking.
• Adjust the orange flavor intensity by adding more or less zest or extract.
• For a decorative finish, garnish with candied orange slices or chocolate shavings.

Recommendations:

• Serve this cake as the centerpiece for a special occasion or holiday dessert.
• Pair with a cup of coffee or orange-spiced tea for the perfect complement.

Nutrition (per serving, approximate for 10 servings):

• Calories: ~280
• Protein: 4g
• Fat: 17g
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 20g
• Sodium: 60mg

The Chocolate Orange Roll Cake is a decadent, citrus-infused delight that will impress both your eyes and taste buds. ✨