Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chocolate cake roll with pistachio cream filling and frosting. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
This layered Chocolate Pistachio Cake will turn heads! Rich decadent chocolate cake slathered in light, creamy pistachio frosting. Currently, the windows are open and the sun is filling the office as I work.
Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate cake roll with pistachio cream filling and frosting using 15 ingredients and 28 steps. Here is how you cook it.
The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
- Make ready For Pistacho Cream Filling and Frosting
- Get 2 cups pistachios, salted
- Get 2 cups confectioner's sugar, divided use
- Take 3 tablespooms butter, salted at room temperature
- Make ready 2 cups heavy cream
- Take 1/2 teaspoon vanilla extract
- Take For Chocolate Cake Roll
- Get 1/2 cup cake flour
- Make ready 1/3 cup unsweetened coccoa powder
- Prepare 3/4 teaspoon baking powder
- Prepare 1/4 teaspoon salt
- Take 5 large eggs, at room temperature
- Take 3/4 cup granulated sugar, divided use
- Prepare 1 teaspoon vanilla extract
- Get confectioner's sugar for dusting
Place onto parchment paper and chill in the fridge. Sprinkle chopped pistachios around the base of. A heavenly combination of chocolate, pistachios and Irish cream! This unique and delicious chocolate cake was inspired by one of my favorite chocolate truffles.
Steps to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
- Make Pistachio Cream Filling
- Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios
- Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times
- Add butter and blend until smooth
- Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth
- Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar
- Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color
- Refrigerate to firm up while making cake
- Make Chocolate Cake Roll
- Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray
- In a small bowl whisk together flour, cocoa powder, baking powder and salt
- Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form
- Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture
- Fold 1/3 cup egg white mixture into yolks, then fold temaining
- Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean
- Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel
- Carefully peel off parchment paper
- Roll cake up in towel in long cylinder, cool on rack
- Fill and Frost Cake
- Unroll cake and spread with some pistachio cream
- Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream
This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese (If you try to unroll and fill it while it's still warm, the filling will likely melt and ooze out.) Then carefully unroll the cake, spread your filling evenly all over the. This fluffy pistachio buttercream pairs exceptionally well with chocolate cake. I used this frosting for my mini chocolate layer cakes. The homemade pistachio butter absolutely seals the deal. Used it as a macaron filling and it was a hit with everyone.
So that’s going to wrap this up for this exceptional food chocolate cake roll with pistachio cream filling and frosting recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
