I first made this cake a few months ago and posted this picture to my social media pages. People loved it and I had so many people asking about it. I was absolutely delighted to inform them that is by far one of the easiest cakes I’ve ever made. Not to mention, downright tasty! The entire process does take some time because the cake has to cool completely before filling it and you have to let the ganache set in the fridge for a couple hours. However, the actual act of making the cake is super easy and only bakes for a whole SEVEN minutes! The cake is fairly small so it’s perfect for a weeknight treat or a small dinner party. This simple, little cake has all the basics and won’t disappoint!
Ingredients:
Cake:
- 1/4 cup unsweetened cocoa powder
- 1/3 cup flour
- 1/4 tsp salt
- 4 whole eggs
- 1/2 cup sugar
- 1/4 cup melted butter
Filling:
- 3/4 cup heavy cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
Ganache:
- 2 oz semi-sweet baking chocolate
- 1/4 cup heavy cream
- 1 1/2 tsp milk
(Forgot the milk in the picture)
*Makes 1 cake*
Directions:
Cake:
1. Preheat the oven to 425℉.
2. Stir together the cocoa powder, flour, and salt in a small bowl.
3. In a mixing bowl, beat the eggs until foamy.
4. Dump the dry ingredients into the eggs and beat together until well combined.
5. Cover a 9″ x 13″ baking sheet with foil and grease with cooking spray. Then dump the cake batter onto the pan and make sure it is reaching the edges of the pan and even.
6. When the oven is preheated, bake the cake for 7 minutes or until a toothpick inserted in the middle comes out clean.
7. While the cake is baking get a piece of wax paper a little bigger than the size of the pan and lay it on the counter.
8. When the cake has finished baking, immediately flip it over onto the wax paper. Then carefully roll the cake up. It may crack a bit, this is okay!
9. Set the aside the cake to cool. Do not put it in the fridge at this time!
Filling:
10. While the cake is cooling, make the filling. It is a simple whipped cream filling. Pour the 3/4 cup heavy cream, the sugar, and the vanilla into a mixing bowl on a stand mixer fitted with the whisk attachment. If you don’t have a stand mixer with a whisk attachment, you can whisk by hand or use a hand mixer on high speed.
11. Whisk the ingredients on medium-high with the stand mixer until stiff peaks form and the mixture is fluffy.
*Tip* to make your whipped cream have a better texture and hold its form better, chill your mixing bowl in the fridge before making your whipped cream!
12. When the cake has cooled COMPLETELY, unroll it and spread the entire bowl of whipped cream over the cake, leaving a one inch margin around the edge so when you reroll the cake, the filling doesn’t squish out as much.
13. When you have the whipped cream spread evenly across the cake, reroll it, leaving the wax paper behind, but still under the cake.
Ganache:
14. Break up the baking chocolate, and in a microwave safe bowl or dish, add the chocolate and 1/4 cup of heavy cream.
15. Microwave for 30 seconds and stir. If the chocolate is not completely melted, microwave an additional 30 seconds and stir until smooth.
16. Let the mixture cool for about a minute and then stir in the milk. The result should be smooth and shiny.
17. Let the mixture cool an additional couple of minutes until it has thickened up a bit. We don’t want it super runny or the majority of it will be wasted.
18. When the mixture is cooled and thickened some, spoon it all over the rolled up cake. Spread it around so that is even.
19. When you have covered the entire cake in the ganache, remove it from the wax paper onto a plate and place in the fridge for at least two hours. (I forgot to leave the wax paper underneath this time, so I just took the cake off the plate when it came out of the fridge and I cut the ends off, cleaned the plate, and put it back on the plate.)
20. When the ganache has firmed up on the cake, cut the ends off of the cake so that the ends look smooth and uniform. (You can eat the ends as a little predessert treat!��)
When you are ready to serve, slice the cake into about 1 – 1 1/2 inch slices. Place the leftovers in an airtight container and store in the fridge for up to a week.
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