German Chocolate Log Cake – Schokoladenrolle, Baumstamm
German Chocolate Log Cake is called Schokoladenrolle in Germany. The Log Cake is also known as Baumstamm Kuchen.
Ingredients for German Chocolate Log Cake:
- 4 egg whites, XL
- 4 tablespoons of cold water
- 200 g (7 oz) of sugar
- 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
- 4 egg yolks, XL
- 60 g (3 oz) of flour
- 60 g (3 oz) of corn OR potato starch
- 1 ½ teaspoons of baking powder
- 40 g (1.4 oz) of cacao powder
Ingredients for the filling:
- 700 ml (1.47 pt) of whipping cream
- 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
- 3 tablespoons of sugar
- 1 ½ pouches of gelatin
- 1 tablespoon of cocoa
Preparation of the batter:
Beat the egg whites with the cold water until it is stiff. Add the sugar and your choice of vanilla flavor to the egg white. Gently add in the egg yolks one at a time and mix until creamy. Mix the flour, baking powder, cacao, and starch together and sift over the egg mixture. Do not stir, use a whisk and gently fold the flour mix into the eggs, folding from the outside towards the center while turning the bowl slowly.
Spread the batter evenly on a baking sheet covered with baking paper. Bake the cake in a preheated oven on the middle rack at 200°C (392°F) for about 15 minutes. Take the cake out of the oven.
Flip the cake upside down onto a cooling rack and remove the baking paper used in the oven right away. Sprinkle some sugar on the cake. Cover it with a kitchen towel and flip the cake with the rack again, so that the cake is on the towel. Immediately roll the cake (long side or short side) with the towel while the cake is still warm, otherwise it will break. Keep the cake in the rolled position until it has cooled down and unroll the cake until it is flat again. Your cake is now ready to be filled.
Preparation of filling for the German Chocolate Log Cake:
Let the gelatin soak in a bowl filled with ⅓ cup of cold water for about 10 minutes. Whip the whipping cream with the sugar and your choice of vanilla flavor until it is almost stiff. Dissolve the gelatin in a bain-marie (Place a pot with hot water on the stove and turn on the heat. Place the bowl with the soaked gelatin in the pot. Warm up the gelatin until it is dissolved). Add the dissolved gelatin to the whipped cream and mix until it is stiff. Be careful that the gelatin does not boil, it will ruin its effectiveness.
Use half of the whipped cream to spread on the cake. Roll the cake. Sieve the caca into the other half of the whipped cream and mix the cacao with the cream. Spread the chocolate-flavored whipped cream onto the outside of your Roll Cake. Decorate to your liking. I always use a large fork to make a pattern in the cream on the outside. Keep the Chocolate Log Cake refrigerated.