Description
This 16-Layer Brazilian Chocolate Cake Roll is a decadent, multi-layered chocolate dessert featuring ultra-thin cake layers rolled with a luscious chocolate ganache filling. Each delicate cake layer is baked briefly to avoid browning, then quickly rolled warm, layered with rich ganache, and assembled into a stunning rolled cake. Finished with optional fresh strawberries and sugar dusting, this cake offers an indulgent, visually impressive treat perfect for special occasions or chocolate lovers looking for a unique dessert experience.
Ingredients
Cake Layers
- 45 tbsp unsalted butter (5 sticks + 5 tbsp), at room temperature, plus more for greasing baking sheets
- 3 cups granulated sugar, plus 1 1/2 tbsp
- 9 large eggs, at room temperature, separated yolks and whites
- 4 1/2 cups all-purpose flour, sifted, plus more for flouring baking sheets
- 1 cup baking cocoa powder, sifted
Filling and Garnish
- 1 3/4 cups heavy whipping cream
- 2 1/2 cups bittersweet or milk chocolate chips
- 5 strawberries, halved (optional, for garnishing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for quick baking of the cake layers.
- Prepare Cake Batter: In a mixer with paddle attachment, beat the butter at medium speed for about 2 minutes until creamy. Gradually add 3 cups sugar at slow speed, then beat for 3 to 5 minutes until the mixture is smooth and homogeneous.
- Add Yolks and Dry Ingredients: Beat in egg yolks one at a time at low speed until just incorporated. Gradually add sifted flour and cocoa powder while mixing at low speed, scraping sides occasionally to create a smooth batter.
- Fold in Egg Whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula without deflating them.
- Prepare Pans and Bake Layers: Grease and flour eight 10 x 15-inch jelly roll pans. Pour about 1 cup of batter into each and spread into a very thin, even layer with an offset spatula. Bake each layer for 3 1/2 to 4 1/2 minutes, ensuring the cakes do not brown. Reserve baked layers.
- Make Chocolate Ganache Filling: Heat heavy cream in the microwave until just before boiling. Pour over chocolate chips in a bowl and stir until smooth and melted. Keep warm to prevent hardening.
- Loosen and Flip Cake Layers: After baking each layer, run a butter knife around edges to loosen. Place the hot cake on a clean kitchen towel, top with another towel, then set a larger pan on top. Flip the assembly over so the cake releases from the pan onto the towel.
- Roll Cake Layers with Ganache: Quickly spread a thin layer of warm chocolate ganache over the cake, then roll using the towel by pulling up the two adjacent corners along the short side to start rolling. Support the rolling edge with the towel beneath until fully rolled. Keep rolled cake layers covered with a towel to prevent drying.
- Stack and Roll Multiple Layers: Continue baking and rolling each layer, then roll each subsequent rolled layer into the next layer spread with ganache, building a multi-layered roll.
- Seal Any Cracks: If cracks appear, gently press them with fingers while the cake is still warm to seal.
- Trim and Garnish: Once assembled, slice off the rough edges on both ends of the cake roll. Optionally, use any leftover ganache to top the cake or sprinkle with the reserved 1 1/2 tbsp sugar. Garnish with halved strawberries if desired.
- Serve: Slice the cake roll thinly and serve chilled or at room temperature alone, or warmed with a scoop of vanilla or coconut ice cream and a cup of coffee.
Notes
- Ensure the cake layers do not brown by closely monitoring the short baking time.
- Rolling the cake while warm prevents cracking and makes rolling easier.
- Use an offset spatula to spread batter thinly and evenly for consistent cake layers.
- Keep chocolate ganache warm during assembly to avoid hardening and ensure smooth spreading.
- Press any cracks in the cake gently while warm to keep the roll neat.
- Fresh strawberries add a bright contrast but are optional.
- This recipe requires multiple jelly roll pans or working in batches.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
