Look what I found? Chocolate Extract! I know it says “imitation”, but I haven’t seen this one in my local stores. Yeah, I get hooked on something new. So there is a Walmart store 5 minutes from my house, they have been converting that store to be one of those Super Walmart with food and bakery. They have been working on it about 6 months now and just opened the dry food section. As I was browsing through some products, I found this Chocolate Extract which made me want to try using it. I was walking very slowly because the store shelves are not really organized yet and didn’t want to miss anything special. I noticed many spanish label products there that I haven’t seen on other grocery chains.
So with the Chocolate Extract…. I made a Coffee Roll Cake with whipcream with this chocolate extract. The cake is very fluffy and soft, almost like ciffon cake, the cream is not too sweet. Definitely it will go with a cup of coffee in the morning, afternoon, and after dinner. Ah ha! I can eat this any time of the day. Here is a close-up picture.
I’m from Japan and there seem to be always roll cakes in local grocery store in Japan. So this roll cake reminds me Japanese bakery. To make this, you’ll need a scale because everything is measured in “grams”.
Ingredients for 12″ x 12″: (the cake rises about 1/2 inch)
- 145g eggs (I used 3 eggs. Depends on the size of eggs, this number changes. I think the weight is flexible and it does not have to be exactly 145g.)
- 60g sugar
- 15g honey
- 60g all-purpose flour
- 15g milk
- 15g butter
- 4g instant coffee
- 150g heavy cream
- 12g sugar
- 1/4 teaspoon Chocolate Extract
- Prepare the pan by lining with parchment paper and preheat the oven to 390F.
- In a small bowl, add milk, butter, and instant coffee. Microwave about 20 seconds just to mix together and melt the butter.
- In a mixing bowl, add eggs, sugar, and honey. Place the bowl on top of the boiling water and whisk until the temperature is slightly warm than your body temperature about 102F.
- When it reaches that temperature, remove the bowl from the heat and whisk in the electric mixer. Keep whisking until the color turns cream color and the texture is fluffy.
- Add sifted flour and fold by hand.
- Add milk, butter, and coffee mixture and fold by hand.
- Pour the batter into the prepared pan and spread with spatula. Tap to remove the bubbles.
- Bake about 8 minutes in the middle of the oven.
- Once it is baked, remove it from the oven, remove it from the pan and cool the cake on a rack.
For Cream, add heavy cream, sugar, and vanilla extract in a bowl and whisk slowly. I did this by hand because I wanted to whisk slowly creating small bubbles. When cream is whipped too fast, it creates big bubbles which will deflate eventually creating runny whipcream. It really didn’t take too long, but my arm was hurting a little.
Spread the whipcream onto the cake and roll up. There is a certain technique I learned from youtube, just search for “roll cake” and you’ll see a bunch of how-to videos. I hope you enjoy.
Thanks for visiting.