This bread makes me happy with the perfect swirls whenever I slice into it.
I am thinking of trying it with a choc roll cake w whipped cream. I think a more elastic but thinner cake would make the folding possible?
The method is to sprinkle or in the case of cream, spread thinly then fold 2 sides in to meet on the middle, spread cream again, and roll up from the opposing end.
Any thots on a chocolate cake that is thin and pliable? It’s a bday cake for sister fashioned from an old family fav. Tia.
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Have you looked at swiss roll recipes?
Thank you saregama for prodding my memory. And yes, I think that one will be worth trying.
Aside from the roll cake I mentioned, which is my favorite for chocolatey flavor, this sponge using the choux sponge method is excellent and comes together easily. I like to use a lower percentage chocolate because I find the original with 80% too bitter. I also add 1 gram of salt.
As you can see, it is very thin, so if you make it in a sheet tray (40x30) you’ll get lots of swirls. I actually made it thicker a couple of days ago using a silicone mold that is I think 36x28 and it rolled beautifully without a single crack.
This one is also great and uses chocolate as well as cocoa:
If you don’t mind something less chocolatey in flavor then there’s cakes like this one, which are also delicious, just the chocolate flavor is lighter:
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I’ve never heard of this. It starts with a cooked flour paste?
Yes! Here is the regular method:
I also love the tang mian sponge method where flour is coated with hot fat for a really tender sponge. The buttery flavor seems to be more intense even though it’s a sponge cake.
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Thanks. That blows my mind, I’m sure I’ve never heard of that method.
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Thank you SB! I def want to try them all and I had also never heard of the choux method.
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Can’t imagine a cake spread that thin would be edible.
First recipe that comes mind is this.
