Wednesday, December 14, 2011

Black forest Rolled Cake, La forêt noire roulade: My (not) traditional yule log cake.

I know that it's strange, haha, because when I started to bake I thought about making the traditional yule log cake (as someone requested me to make it for her ^^). But I had this idea and suddenly I change my mind.

Black forest Rolled Cake: La forêt noire roulade
Because I saw that there are many variation in yule log cake too, if you browsing the internet, you can see that even the famous bakery or patisserie make different kind of yule log, so why can't I (normal home baker, hehe) make something that I want to eat too, ^^.
After deciding (time used for making the decision: 1 minutes, haha), I turned around from making the sponge cake with buttercream, and thought about black forest flavor instead. And it's very easy to make, the key ingredients for the black forest cake are cherry, chocolate and cream, so I put all of them in this roll.
Starting from the base, simple sponge cake cover with syrup, spread with ganache, sprinkle with cherries and roll it. Then cover with sweeten whipped cream and decorate with cherries cocoa powder and chocolate, you can see how easy and simple it is.
I hope that you will enjoy my (not) traditional yule log and forgive me for my bad habit of playing with my cake!!!

Black forest Rolled Cake: La forêt noire roulade
Make 30 cm rolled cake


Soft Chocolate Sponge Cake
Make 30x30cm cake
3 ...................................... Eggs
75g ................................. Sugar
45g ................................. Cake flour
11g ……………………….... Cocoa powder
........................................ A pinch of salt
30ml ............................... Whipping cream (warm)

Chocolate Ganache 
100g ................................ Whipping cream
8g.. ................................... Honey
90g ................................ Dark Chocolate (50%), chopped
30g .................................. Unsalted butter, soft

Crème de cerises syrup
70g .................................. Simple syrup
15g .................................. Crème de cerises (or Kirsch)


Filling
1/2 can ............................ Pitted dark cherry, cut into small pieces 


Decoration
150ml .............................. Whipping cream
15g ................................... Icing sugar
.......................................... Fresh cherries
.......................................... Cocoa powder
.......................................... Dark chocolate 




Make Soft chocolate sponge cake by following the method here but change the pan into 30x30cm cake pan and bake for 14-16minutes.


Make the chocolate ganache:
Melt the chocolate by putting the chocolate in the bowl and place the bowl over hot water (don't let the bowl touch the water), take out of the hot water, set aside.
Boil the whipping cream and pour hot cream over the chocolate (a little at a time).
Add the honey and stir to combine.
Let the ganache cool a bit (about 60°C), then use a blender blend the butter into the ganache.




Sprinkle the syrup over the cake. 
Spread the ganache and scatter the cherry over the ganache.
 Roll the cake and refrigerate for 30 minutes.
Black forest Rolled Cake: La forêt noire roulade
When the filling becomes firm, whip the whipping cream with the icing sugar until soft peaks formed.Cover the roll with the whipped cream, sprinkle with cocoa powder, decorate with fresh cherries and dark chocolate. Refrigerate until ready to serve.

Black forest Rolled Cake, La forêt noire roulade: 
My (not) traditional yule log cake.

12 comments:

Andrea V said...

beautiul photos! Looks so delicious :)

dailydelicious said...

Thank you Andrea V. ^^

Hesti HH. said...

I've always been a fan of your creations. The cake is pretty on it's own...but with your camera, you make it extraordinary!!

May I know what camera and lens do you use??

Anonymous said...

nice variation, i love black forest and this is a great new way to enjoy it.
naglaa

dailydelicious said...

Hi, Hesti HH
Thank for your compliment.
I use Canon 500D with 100mm 2.8 Macro lens.

Hi, Naglaa
Thank you.

Priya said...

Marvellous rolled cake,simply irresistible..

Hesti HH. said...

Thank you so much for the info...and have a great weekend! can't wait to see more of your recipes...

Deeps @ Naughty Curry said...

Looks amazing! everytime i try making a swiss roll, the sponge cracks and breaks while rolling.. urs looks so perfect. gonna try this next time :)

Jocelyn said...

Hi there, I've been reading your blog for some time now and have also tried some of your recipes. I just made this (I love black forest cake too) and it's delicious! Thanks for it and also, the pretty photos! =D

Michelle said...

Hi! Can I know if I can use a mixer to mix the butter into the chocolate ganache instead? Thank you!

dailydelicious said...

If you don't have hand blander, use whisk instead of mixer, (or spatula), use soft butter, and beat slowly, try not to beat a lot of air into the ganache.

Corporate to Kitchen said...

You have a beautiful site. I am so amazed by your beautiful edible creations. Happy to find you:)

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