chocolate cream roll
INGREDIENTS
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Batter
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4 large eggs, room temperature
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3/4 cup (5 1/4 ounces) sugar
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1 teaspoon chocolate extract
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2/3 cup (2 5/8 ounces) King Arthur Unbleached All-Purpose Flour
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1/3 cup (1 ounce) Dutch-process cocoa
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1 1/4 teaspoon baking powder
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1/4 cup (1 3/4 ounces) vegetable oil
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6 tablespoons (3 ounces) buttermilk
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Filling
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1 cup (8 ounces) heavy cream
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1 tablespoon sugar
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2 teaspoons Instant ClearJel*
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1 teaspoon chocolate extract
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1/2 cup (3 ounces) finely grated dark chocolate
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Chocolate Glaze
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1/2 cup (4 ounces) heavy cream
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2 tablespoons (1 3/8 ounces) corn syrup, light or dark
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1 cup (6 ounces) chopped semisweet or bittersweet chocolate, or chocolate chips
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*Instant ClearJel stabilizes the whipped cream. If you choose not to use it, prepare the filling and finish the cake just before serving.
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