Tag Archives: chocolate cake

chocolate roulade

Finishing Up Leftover Ingredients: Heavy Cream in Mocha Roulade

In Parts 1 & 2 of my “How to Use Up Leftover Ingredients” quest, I made Martha Stewart’s recipe for Sour Cream Coffee Cake, using up leftover sour cream that would otherwise go to waste from the Cheesecake Thumbprint Cookies recipe.

On the same morning that I worried over how that cake would turn out (well, in fact), I also ventured to make Martha’s Mocha Roulade, which is essentially a rolled sponge cake filled with mousse, in order to use up some leftover heavy cream.

Not having espresso in the house, and since Mark doesn’t like coffee flavoring, I basically skipped the “mocha” part of this recipe, and went straight at it from a chocolate cake/chocolate mousse perspective.

It seems like most bakers would consider the roulade (rolling up what is essentially a flat cake without it breaking) to be the more difficult part, I actually found the chocolate mousse the most challenging.

I melted the chocolate and whipped the egg yolks well enough (maybe?).

melting chocolate
melting chocolate – double boiler

Then the recipe calls for boiling sugar, corn syrup and water, and then adding that mixture to the whipped egg yolks. Frankly, I’m not sure if I just didn’t bring the sugar syrup to a high enough temperature (being lazy and not using a thermometer) or what, but there were some hardened clumps of corn syrup which never evened out. Do I even need the corn syrup? Can I just make a simple syrup with sugar and water? Discuss.

For the mousse, you whip up some heavy cream and fold that into the chocolate/egg/sugar mixture as the final step to create that airy, silky mousse….which mine was not.

Either way, the mousse ended up tasting fine but it definitely was not as light and fluffy as I think it should’ve been. Plus, ya know, clumps of hardened corn syrup.

While the mousse was chilling, I turned my attention to the chocolate sponge cake for the other half of my roll.

This was so interesting to me – never having made a sponge cake before, I thought for sure that my batter was way to wet and light. It was almost just like whipped egg with a pinch of chocolate flavoring added in. Also, interesting that you whip the egg yolks and egg whites separately and then combine them gently together.

Once the cake was baked, the fun really began!! On a tea towel dusted with cocoa powder, I laid out the baked cake, and while still warm, gently but tightly rolled the cake into a log, incorporating the tea towel.

chocolate on a tea towel - ready to roll sponge cake
chocolate on a tea towel – ready to roll sponge cake
sponge cake
chocolate sponge cake
rolled sponge cake
rolled sponge cake

Once, completely cooled, I unfurled the cake to reveal a slight curved cake – like the way my yoga mat looks when I unbundle it on the floor before class, where the edges are curled up.

I spread my mousse out on the cake and rerolled it to create the swirled mousse/cake log. I really thought this turned out a-okay for a first roulade attempt. My lessons were really all about the mousse: 1. make sure egg yolks are seriously whipped, 2. use simple syrup instead of this weird corn syrup mixture, 3. make sure it’s light and fluffy!

FYI I still didn’t end up using up all the leftover heavy cream from the Caramel Sauce recipe I made last week, but oh well.

 

sour cream coffee cake going into the oven!

Baking with Leftover Ingredients in 3 Parts: Part 1

Why does everything take me so much longer than it should?

This morning I realized that I had open containers of both heavy cream (from previously made caramel) and sour cream (from previously made cookies) that I would never use in everyday life (not liking the texture of sour cream or whipped cream and not using cream in my coffee), just sitting in the fridge, waiting to go bad.

So I turned to Martha Stewart’s Baking Handbook, which was the root cause of me having these ingredients in the first place, to see what recipes I could make to use them up.

I came across 1. Sour Cream Coffee Cake and 2. Mocha Roulade.

Each of these cake recipes has two parts: 1. Making the actual cake and 2. Making the topping/filling.

Since the Roulade filling needed to chill for a number of hours, I decided to start there, however that will have to come in Part 3, because today, I’m going to focus on the Sour Cream Coffee Cake.

I started with the brown sugar crumble topping for the Sour Cream Coffee Cake. As I typically do, I cut the recipe in half because 1. I never need to eat alllllll the desserts I make and 2. because I didn’t have the right size cake pan so decided to improvise with a standard, smaller, bread loaf pan (9×5) instead of 13×9. We’ll see how that goes.

What overall should take me 30 minutes somehow takes me at least an hour and a half, every time. I’m not sure why because I feel like I’m moving methodically and with purpose, but when I look up at the clock, so much time has passed. Maybe it’s the inordinate amount of hand-washing I do while baking? (Who wants raw egg on their hands?)

I made the crumble topping which basically amounts to flour, brown sugar, cinnamon and lots of butter to form buttery chunks (FYI this topping would also be great on an apple crisp).

coffee cake crumble topping
coffee cake brown sugar crumble topping

Then I made the cake batter. Or….and maybe this is what slowed me down….I had an incredible brain fart. What I understood to be a 1/4 cup measuring spoon was really a 1/2 cup measuring spoon. So while all my other ingredients (baking powder, baking soda, salt) were properly measured, I had inadvertently used WAY too much flour. Crap.

And since I had already mixed up the dry ingredients, I couldn’t think of a great way to salvage what I had mixed into the proper proportions.

So I started over.

I did, however, put the mis-measured mixture into tupperware to use for some future recipe.

After redoing the dry ingredients, I whipped up the butter and sugar. And darn it again. I used too much butter. Seriously, my brain is mush right now.

So I amped up my sugar, vanilla, eggs, and wouldn’t you know it, flour mixture, to compensate. Argh.

At this point, I’m fairly certain I have no idea what I’m doing or how this thing will even turn out because the ratios are probably out of whack, but oh well, pressing on because I’m not willing to start over again.

Adding the final touch – the leftover sour cream – a perfect amount left in the carton by the way – I spoon the batter into the loaf pan and top with about 1/2 of the topping because clearly even half the recipe was way too much. Making me nervous about the lack of surface area I have created on top of my cake….

sour cream coffee cake batter
sour cream coffee cake batter

It’s in the oven. 20 minutes left. Smells good. Wait for Part 2 to see if it’s gonna be okay. *grimace face emoji*

sour cream coffee cake going into the oven!
sour cream coffee cake going into the oven!