This cake is a wonderful combination of chocolate cake and French silk filling. It is then topped with whipped cream and chocolate frosting. It reminds me of the grown-up version of HO-HO-HO that I ate as a child. This French silk roll cake has more character than the commercial food packaged in plastic bags. This recipe consists of several parts: the cake, French silk filling and whipped cream topping.
How to Make Chocolate Cake
The base of the French silk roll cake is, of course, chocolate cake. You may have noticed that the recipe uses coffee to make the chocolate cake. This is a breakthrough. It doesn’t have the taste of coffee, but if you don’t like coffee, you can use hot water instead. Bake the cake in a jelly roll pan lined with parchment paper. Leave a bit of parchment around the edge of the pan to make it easier to remove from the pan before rolling. If you are really worried about the cake sticking, spray the parchment liberally with non-stick spray before baking the cake.
How to Roll a Cake Roll
Once you’ve baked the chocolate cake for the French Silk Roll Cake, it’s time to roll the cake. I prefer to use a dish towel when rolling the cake. This means that if the top of the cake isn’t perfect, it’s probably on the inside and not the outside. Simply follow the next steps.
- Prepare a clean kitchen towel and lay it over the cooking area. Sprinkle the towel with confectioners’ sugar.
- Turn the baked cake over on the towel while it is still hot. Be careful when peeling back the parchment paper.
- Fold the edge of the towel over the short side of the cake and roll it up tightly.
- Let the rolled cake cool for 2-3 hours. (Yes, wrap the towel together, but don’t remove it until it cools).
How to Assemble the French Silk Roll Cake
Once the rolled cake has cooled for 2-3 hours, remove the towel and carefully unroll it. Place the cake on a baking sheet. Spread the French Silk topping over the cake, leaving a little space around the edges so it doesn’t stick out when you roll it up. Gently roll up the cake and cover with plastic wrap. Allow to rise in the refrigerator for 2-3 hours. When finished, remove the plastic wrap and top with homemade whipped cream (or Cool Whip) and shaved chocolate.
How to Make French Silk Filling
I used a recipe that my grandmother taught me years ago. What a great recipe! It came from an old Martha Stewart magazine.
The ingredients are listed below.
- Dark Chocolate – I chose 65% chocolate, which has a higher percentage of cocoa. You can use any dark chocolate you like. Milk chocolate is not recommended as it does not give a rich, flavorful result.
- Butter – I used unsalted butter because I wanted to use fresh butter and I wanted to keep the salt content low.
- Granulated sugar – I have had success with very fine granulated sugar, but it is not necessary.
- Vanilla extract – Good quality vanilla extract is essential.
- Dark cocoa powder – I use Hershey’s Extra Dark Cocoa, but it can also be made with a Dutch process.
- Eggs – I like my eggs at room temperature, so use larger eggs.
- First melt the chocolate. You can use a double broiler or microwave. For this recipe, I always start with this step because I want the chocolate to melt and cool slightly.
- In a stand mixer, add the butter and sugar and mix on high for one minute with the paddle attachment. The butter and sugar should be light and fluffy.
- Using the mixer on low speed, pour in the melted chocolate. Wait until the ingredients are fully incorporated.
- Add the vanilla and cocoa powder. Mix until combined. Finally, add the eggs. Then turn the mixer on high and mix for 10 minutes. It should lighten, increase in volume, and become very smooth.
This will take longer, but this method is worth it! Your creamy chocolate is ready!
Whipped Cream: Homemade vs. Commercial
I love Cool Whip and I eat it from time to time. But for this recipe, homemade whipped cream is the way to go. For this recipe, homemade whipped cream is the way to go. It’s easy to make a whipped topping from scratch. The texture is pure and smooth. To make the whipped cream, place 1 cup of whipped cream in a stand mixer or use a handheld mixer and a large bowl. (The whipped cream will splatter like crazy!) . Blend on high for a few minutes until soft peaks form; add 1/4 cup confectioners’ sugar and blend for another minute until firm peaks form.
How to make chocolate chips
Heat a piece of chocolate (I like dark chocolate, but you can use any chocolate you like) in the microwave for 30 seconds and use a potato peeler to make chocolate curls. I used store bought curls for this cake because no matter what I did, I couldn’t get the perfect curls.
Prep time 20 minutes.
Cook time 12 min.
Cooling time 5 hrs.
Total time 5 hours and 32 minutes
These rolls taste like a French silk tart wrapped in chocolate cake.
- 1/2 cup (63g) all-purpose flour
- 1/4 cup (29.5g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon coffee, cooled
FRENCH SILK FILLING
- 2.2 ounces dark chocolate, melted and cooled
- 1/2 cup (1 stick or 113g) butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 large eggs, room temperature
- 1 cup (238g) heavy whipping cream
- 1/4 cup (31g) confectioners sugar
the chocolate cake
- Preheat oven to 350°F.
- Line a 15×10-inch jelly roll pan with parchment paper. Cover the 15-inch sides of the parchment with additional parchment paper to make it easier to remove the cake. The parchment can be sprayed with non-stick spray, but this is not necessary.
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In a separate bowl, whisk the eggs and granulated sugar for 1 minute or until thickened. Add the oil, vanilla extract and coffee (or hot water if coffee is not available) and stir until combined.
- Add the flour and stir until combined.
- Pour the batter into the prepared jelly roll pan. Flatten the dough and gently pat it on the counter top.
- Bake in 350°F oven for 10-12 minutes, or until center is moist and inserted toothpick leaves with crumbs.
- Place a clean dish towel on the countertop or other hard surface and sprinkle generously with confectioners’ sugar or cocoa powder.
- Once the cake is baked, carefully turn it over onto a clean dish towel in one motion with an oven mitt. Fold the edges of the towel in half by 5 cm and roll out the cake; leave to cool for 2-3 hours, or until completely room temperature.
French Silk Filling
- (Start this step about 30 minutes before assembling the cake)
- Chop the dark chocolate and microwave in 30-second increments until melted. (about 1.5 minutes total) Set aside.
- In the bowl of a stand mixer, add the butter and sugar. Turn the mixer on high for 1 minute. Allow the butter and sugar to become light and fluffy.
- With the mixer on low, or off, pour in the melted (slightly cooled) chocolate; mix the ingredients for 30 seconds, then stop the mixer and scrape down the sides.
- Add the vanilla and cocoa powder. Blend for about 30 seconds.
- Add the eggs and mix with the mixer on high speed for 10 minutes. The filling should appear lighter, richer, very smooth and shiny. (The filling will darken when assembled).
- Place the whipped cream in a large bowl or the bowl of a stand mixer fitted with a whisk. (You can also use a handheld mixer.) Beat for about 2 minutes until soft peaks form.
- Add the confectioners’ sugar and whisk until firm peaks form. (Remove the whisk and check that the whipped top holds its shape.)
- When the cake rolls have cooled (2-3 hours), gently unroll the cake, taking care not to tear or break. Spread the cake out to make it looser. (If you don’t want to stain the towel, remove it and place the cake on a clean pan).
- Spread the French Silk filling over the cake, leaving a 1/4-inch gap on all sides. At this point, make sure it is thin and even.
- Gently roll the cake into a roll. Wrap in plastic wrap and refrigerate for at least 2 hours.
- After chilling in the refrigerator, top with homemade whipped cream (or Cool Whip), carefully spreading it over all exposed areas.
- Top with shaved chocolate.
- Serve immediately or refrigerate until ready to serve. (I always trim off the edges before eating for a flatter result).
Calories : 536 kcal
Course : Dessert
Keyword : French Silk Brownies, French Silk Roll Cake.
Serving : size 10
Calories : 536