Rich chocolate flavor and light, spongey texture. They are a perfect treat forspecial occasions or as a sweet indulgence any time of the year.
Ingredients
2 EA egg
2.5 OZ / 75 G sugar
1 EA vanilla bean pod
2 OZ / 60 G cake flour
1 TSP baking powder
2 TBSP icing sugar
2 TBSP cocoa
7 OZ / 200 G cream
3.5 OZ / 100 G cream cheese
3.5 OZ / 100 G chocolate frosting
Directions
Preheat your oven to 180°C / 360°F.
Insert the butterfly whisk into the mixing bowl. Slice your vanilla pods in half, then scrape out the seeds. Add half to the mixing bowl, then reserve the other half for later. Add your eggs to the mixing bowl along with your sugar. Whip the eggs with the butterfly whisk inserted for 4 minutes / speed 4. Scrape down the sides of the mixing bowl.
Add your baking powder, cocoa powder and flour to the mixing bowl and mix again for 20 seconds / speed 2 / stir. Line a baking sheet with parchment paper, then spread the batter mix thinly across the sheet pan. Bake for 15 minutes till cooked at 180°C / 360°F. Allow the cake to cool at room temperature. Wash and clean out the mixing bowl.
Insert your butterfly whisk. Add your cream to the mixing bowl along with the remaining vanilla and icing sugar. Whip your cream for 1 minute 30 seconds / speed 4. Scrape down the sides of the mixing bowl.
Add your chocolate frosting and cream cheese to your mixing bowl. Mix again for 30 seconds / speed 4.
Turn your sponge upside down and remove the baking parchment carefully. Once released, place it back to the paper. In the center, add your cream mixture, then roll up the sponge. Use the paper to help you roll.
TIP: Sprinkle the cake with cocoa powder before unmolding.
