Chocolate Swiss Roll Cake
This is the kind of cake you can’t help but eat for breakfast the next morning. It’s the kind of cake you will make for all your friends when they come over to your house. And it’s the kind of cake that makes you feel like a giddy little kid again.
(You know, just based on my personal experience.)
This cake is basically a homemade ho-ho, but since it’s homemade, it’s a thousand times better. A thin sheet of chocolate sponge cake is spread with whipped cream, rolled together, then drenched in a chocolate ganache glaze. The only thing that might be better than eating it is slicing the cake and seeing the most perfect swirl of black and white. It’s quite satisfying, my friends.
The secret story to this cake is that while it looks like it would be hard to make, it’s actually pretty easy. Oh, and did I mention forgiving? Even if the cake cracks while you’re rolling it, no one will even know. I don’t think I’ve ever made the cake without having at least a little crack somewhere, and it has never mattered. If only life were as forgiving as this cake, hah!
To get started, combine four eggs and ½ cup of sugar in a heatproof bowl.
Set this bowl on a saucepan filled with an inch of simmering water, making sure the water doesn’t touch the bottom of the bowl. Beat this mixture with a hand mixer on medium speed for a couple minutes, until the eggs warm up and turn pale yellow.
If you have a thermometer, heat the eggs to 120ºF. If you don’t have one, you can just touch it with your finger every once in a while, and once it feels like hot tap water, you can remove the bowl from the heat.