German Chocolate Roulande
Rose released the BLAD of her new cookbook and our challenge for Father's Day was to cook one of her new recipes using it, the recipes from Marie's Blog, or the Angle food cake . Many from the group were planning on making the Chocolate Party Cake so I decided I'd do something different with mine. I've never made a cake roll or a roulande so I decided to try it with this cake. This was all about learning after all. (The original cake is supposed to be baked in a bundt pan)
I collected all my ingredients and mixed them together and baked it in a 17 x 12 x 1 inch pan for 14 minutes.
I let the cake cool for 5-10 minutes then rolled it up in a silpat. While the roll was cooling I made Rose's German Chocolate Cake Filling
Then I unrolled the cake... uh, oh. I guess not all recipes are meant to be rolled. Or perhaps I should have used the chocolate syrup on the cake before rolling it up. I wasn't deterred. I spread the still warm filling on the cake, rolled it back up and placed it in the refrigerator overnight.
Hard to believe this was salvageable, eh?
I sliced the roll and syruped each side. It was a good cake before the syrup but the chocolate syrup really set the cake off.
I'll definitely make this cake again.. but maybe in the bundt pan as directed. :-)
This cake's taste is amazing as is the German chocolate filling. Definitely a winner.
I collected all my ingredients and mixed them together and baked it in a 17 x 12 x 1 inch pan for 14 minutes.I let the cake cool for 5-10 minutes then rolled it up in a silpat. While the roll was cooling I made Rose's German Chocolate Cake FillingThen I unrolled the cake... uh, oh. I guess not all recipes are meant to be rolled. Or perhaps I should have used the chocolate syrup on the cake before rolling it up. I wasn't deterred. I spread the still warm filling on the cake, rolled it back up and placed it in the refrigerator overnight.
Hard to believe this was salvageable, eh?I sliced the roll and syruped each side. It was a good cake before the syrup but the chocolate syrup really set the cake off.
I'll definitely make this cake again.. but maybe in the bundt pan as directed. :-)
This cake's taste is amazing as is the German chocolate filling. Definitely a winner.
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Oh no.... well, at least it still tasted good. Anytime I've made a cake roll, I've rolled the baked cake layer in a tea towel that has been coated with powdered sugar. The tea towel absorbs the steam from the hot cake. After the cake cools completely, it releases from the tea towel easily. If you cool the cake in the tea towel, it will re-roll pretty easily after you add the filling. Oh, also, if the edges of the cake layer are stiff at all, trim the stiff edges to facilitate a smoother rolling action.
ReplyDeleteThanks ButterYum! I'll try that next time. Do you let the cake cool 5 minutes or flip it out and roll it right away?
ReplyDeleteWow, Tammy, from the look of the finished slices, which are wonderful, I never would have guessed that you had trouble! The walnut-kahlua undertones of this cake sound great with the german choc filling, so glad you thought to pair them.
ReplyDeleteI've done a few roulades, but they have all been sponge-type cakes rather than butter. Rose sprinkles some of her chocolate roulades with cocoa powder rather than powdered sugar.
Thanks Julie. I didn't have kahlua on hand so I omitted it. I guess I could have substituted it with strong coffee, eh? I'll have to remember that next time. I can't wait for Rose's book to come out! This was very tasty.
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