Chocolate spiral cake
Chocolate Spiral Cake
In a world full of delicious desserts, the chocolate spiral cake stands in a league of its own. This cake is not only a delight for the taste buds but also a true culinary masterpiece, featuring layers of rich chocolate sponge and a fresh hint of citrus. With a perfect blend of flavors, this dessert is ideal for any occasion, whether it’s a special celebration or a simple family gathering.
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 12 minutes (for the chocolate layers and 10 minutes for the orange layers)
Servings: 12
Ingredients
*For the chocolate sponge:*
- 40 g butter
- 3 large eggs
- 75 ml milk
- 1/2 teaspoon vanilla extract
- 30 g flour
- 30 g cocoa powder
- 75 g sugar
*For the orange sponge:*
- 40 g butter
- 3 eggs
- Zest and juice of one orange
- 1-2 tablespoons milk (if needed)
- 1-2 teaspoons vanilla extract
- 80 g flour
- 75 g sugar
*For the orange and lemon glaze:*
- 350 g unsalted butter, at room temperature
- 600 g powdered sugar, sifted
- Zest and juice of 2 small oranges and 2 small lemons
*For the chocolate glaze:*
- 100 g butter
- 200 g powdered sugar
- 100 g cocoa powder
- 100 g dark chocolate
- 200 ml heavy cream
- 1 teaspoon vanilla extract
Preparing the chocolate sponges
1. Preparing the pan: Line the bottom of a rectangular baking pan (21 x 31 cm) with parchment paper and grease the edges with a little oil. This step is essential to ensure the sponge comes out easily after baking.
2. Melting the butter: Place the butter in a saucepan over low heat to melt, taking care not to let it boil. The melted butter will add a rich flavor to our sponges.
3. Preparing the egg mixture: In a bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
4. Mixing the dry ingredients: In another bowl, combine the flour and cocoa powder, mixing them well to avoid lumps.
5. Combining the ingredients: Gradually incorporate the flour and cocoa mixture into the melted butter, mixing until you achieve a smooth paste. Slowly add the egg mixture, whisking to achieve a fine texture.
6. Preparing the meringue: In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue to beat until you achieve a glossy and firm meringue.
7. Folding in the meringue: Add a large spoonful of meringue to the chocolate mixture and gently fold it in to aerate the batter. Then, gradually fold in the remaining meringue, being careful not to deflate it.
8. Baking: Pour the resulting mixture into the prepared pan and level it with a spatula. Bake in a preheated oven at 180 degrees Celsius for 12 minutes. Once done, invert the sponge onto a sheet of parchment dusted with powdered sugar and cover it with a damp towel.
9. Repeating the process: Repeat the same steps for two more layers of sponge. Then, prepare a fourth batch, dividing the batter in half and baking each portion in 20 cm round pans for 10 minutes.
Preparing the orange sponges
10. Similar method: Follow the same method as for the chocolate sponges, replacing the milk with orange juice and lemon juice. These sponges will add a fresh note to our cake.
Preparing the orange and lemon glaze
11. Mixing the ingredients: In a bowl, combine the butter and powdered sugar, mixing well until fluffy. Add the zest and juice of the oranges and lemons, mixing carefully to avoid curdling the mixture.
Preparing the chocolate glaze
12. Double boiler: In a larger bowl, combine all the ingredients for the chocolate glaze and place them over a double boiler. Stir occasionally with a whisk until you achieve a smooth and glossy mixture.
Assembling the cake
13. Preparing the sponge layers: Trim the edges of each sponge layer for a neater appearance. Then, measure the width of each layer and divide it in half, creating strips of about 7-8 cm.
14. Spreading the layers: Apply a thin layer of the orange glaze on each strip of sponge. Once all the strips are glazed, begin rolling them up. Alternate the chocolate strips with the orange strips, ensuring you respect the color pattern.
15. Rolling the cake: Roll the cake according to your preference, either like a wheel or on its side. Once you have a uniform roll, trim the ends to achieve a round and even shape.
16. Glazing: Coat the rolled cake with the orange glaze and place a round sponge on top. Turn the cake onto a serving platter and glaze the new top surface, adding the second round sponge as well.
17. Finishing touches: Once the cake is assembled, pour the chocolate glaze over the top and spread it evenly, including the edges.
18. Cooling: Let the cake chill until it’s time to serve.
Serving
When the cake is ready, slice it carefully and serve it with love. It can be accompanied by a scoop of vanilla ice cream or a warm drink, such as citrus tea, to perfectly complement the flavors.
Practical Tips
- Ensure that the eggs and butter are at room temperature before starting the preparation. This will help with the incorporation of ingredients.
- Use a silicone spatula to fold in the meringue to maintain the aeration of the mixture.
- If you want to add a touch of originality, consider adding a cup of chopped nuts to the chocolate batter.
Frequently Asked Questions
- Can I use a different type of flour? Yes, you can experiment with whole wheat flour, but the texture of the cake may be denser.
- How can I keep the cake for a longer time? It’s best to store it in the refrigerator, covered with plastic wrap to prevent it from drying out.
- What other flavors can I add? You can try almond or rum flavors to diversify the taste.
This chocolate spiral cake is an excellent choice for those who love to impress in the kitchen. Whether it’s for a special occasion or simply a family evening, this dessert will bring smiles to everyone’s faces. Enjoy!
Ingredients: For the chocolate layer: 40 g butter, 3 large eggs, 75 ml milk, 1/2 teaspoon vanilla essence, 30 g flour, 30 g cocoa, 75 g sugar. For the orange layer: 40 g butter, 3 eggs, zest and juice of one orange, 1-2 tablespoons of milk if needed, 1-2 teaspoons vanilla essence, 80 g flour, 75 g sugar. For the orange and lemon glaze: 350 g unsalted butter, at room temperature, 600 g powdered sugar sifted, zest and juice of 2 small oranges and 2 small lemons. For the chocolate glaze: 100 g butter, 200 g powdered sugar, 100 g cocoa, 100 g dark chocolate, 200 ml whipped cream, 1 teaspoon vanilla essence.
