I made this Chocolate Honey Rolled Up Cake since in less than a month the Jewish New Year will be celebrated.
Like any other holiday, it has the cultural tradition and the family tradition, which is different in every family.
In my family, the routine/tradition is it very simple: (* refers to a non-optional choice)
- Four weeks in advance: *Clean the house.
- Three weeks in advance: Plan the menu and collect recipes. (*continue cleaning the house)
- Two weeks in advance: Debating who turn it is to host. (*plus cleaning the house)
- A week to three days in advance: Actually deciding who is hosting. (*cleaning the house for the guests, everybody is hosting a different meal)
- Three days ahead until the day of: Cooking and *cleaning.
- The following week: complaining how much cleaning there is to do.
I live an ocean away from my beloved (and very clean) family but I still get nostalgic when ever I encounter the smell of pledge or Dawn detergent.
Luckily, the cultural aspect of eating Honey so the new year will be as sweet as honey is celebrated all over the world.
And on my list, this is only one chore:
I am happy to present to you my first recipe creation. Not only it is delicious, it is ohh so pretty. The perfect dessert to take to a family gathering where you can “show off” your skills to your mother (or mother in law).
F.Y.I, it only looks hard to make. In fact, it is super easy, as you can see in the tutorial below.
A while back I first baked a Chocolate Honey cake, I was so surprised how well the two work together. They actually gave birth to a whole new flavor.
So for the new upcoming year, I decided to go with this amazing combination and wish you all a year as Sweet as Honey and as Loved as Chocolate.
One more thing, is just the first recipe. Stay tune for some more Holiday baking next week.
How to,? A Roll Up Cake
- Using scissors cut the cake into 4 even parts. It is recommended to use scissors in order to get smooth edges.
2. Spread a little more than half of the filling and spread it evenly over the cake. If you want drizzle 2 TBP of honey on top or your choice of chopped nuts.
3. Gently fold the first piece of the cake, while holding the parchment paper to support the rolled piece.
4. Place the rolled piece on a serving plate of your choice.
5. Gently lift the second piece of the cake a wrap it around the rolled piece. Making sure you connect the two parts at the end of each piece.
6. Using your hand gently squeeze the cake to make sure the filling is “gluing” the cake together. Repeat steps 5 and 6 with the rest of the cake.
7. Frost the cake with the remaining of the filling.
Chocolate Honey Rolled Up Cake
The unique way of folding this cake not only gives it a special look but also a one of a kind inside look that you can actually taste. The light and silky filling complement the fluffy and moist cake.
For the Cake
- 6 Egg whites Room temperature
- 1+ 2 TBS Cup Sugar (225 g/ 8 oz)
- 6 Egg Yolks Room temperature
- 1.5 tsp Van. extract
- A dash of salt
- 3/4 Cup All Purpose Flour ( 90 g/ 3 oz)
- 1/3 cup Cocoa powder
For The Chocolate Honey Filling
- 1/2 Cup Honey
- 2 TBS Cocoa Powder
- 1 PKG Full Fat Cream Cheese ( 225 g/ 8 oz)
- 1 Cup Heavy Whipping Cream
To Make the Cake
Pre heat oven to 375F. Line a 12"x16" baking pan with parchment paper.
I a separate bowl sift together the flour and cocoa powder.
In a bowl, beat the egg yolks with the vanilla extract and salt to combine.
In a bowl of a standing mixer, on the medium speed whip the eggs whites until frothy. Increase the speed to high and add the sugar in 3-4 additions. Keep whipping until the egg whites form a medium and shiny peak.
Using a rubber spatula, gently fold the egg yolk into the egg white.
Using a rubber spatula gently sprinkle the flour mixture in 3 parts over the eggs mixture and gently fold until combined.
Spread the batter evenly on the pan and bake for 7-8 minutes or until the top of the cake is shiny and smooth.
To make the Filling
Add the cocoa powder to the honey and blend to get a paste. Set a side.
Place the cream cheese in a bowl of a standing mixer and beat to soften the cream cheese using the paddle attachment. About 2 minutes.
Add the Honey-Cocoa paste to the cream cheese and continue mixing until combined.
Replace the paddle attachment with the cage attachment and on the slow speed setting slowly add the heavy cream. Once all added, increase the speed to high and keep mixing. It is ready once the liquid like mix turns to firm and spreadable frosting.
Assemble the cake according to the tutorial.
- Make sure that the egg whites and egg yolks are room temperature.
- For best result, take the cream cheese out of the refrigerator about an hour ahead.
- For the cake to be moist and soft it needs to be taking out of the oven right when done. The bake time may vary depending on the weather and/or oven. I baked the cake in 5 minutes, so make sure you adjust the bake time according to your settings.
- To achieve the wave look, use the back of a spoon after frosting the cake.
Click the picture for more information
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