Sunday, June 8, 2008

Chocolate Strawberry Cake Roll with Mousse Filling

This is a celebration cake for my VegNews Top Blog honour, and a thank you to myself for the hours spent baking for the street fair (nothing like thanking yourself for baking by doing more baking!). Back in the day I used to make a cake sort of like this with a whipped cream filling. I have never tried my hand at vegan whipped cream (I think I saw a recipe once with a coconut milk base), but I tagged this Chocolate Mousse recipe from Have Cake, Will Travel a while back thinking it would be perfect for this kind of cake. Now, while I am comfortable baking bread I am not well versed in the ways of the cake. I searched around for vegan sponge cake recipes and made various modifications as I saw fit (I still think it is too high in baking powder). Not the greatest cake in the world but it did the trick and its mediocrity is masked by all the wonderful mousse filling. I really should email Isa for cake advice.


INGREDIENTS
Cake
- 2 cups self-rising flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1 cup soy milk
- 1 1/3 cup sugar
- 1/2 cup canola oil
- 1 tbsp ground flax seed
- 1/2 cup water
- 3 tbsp icing sugar
- 1 tbsp cocoa
- sliced strawberries

METHOD
Preheat oven to 325 degrees. Line a 15.25" X 10.25" baking sheet (with sides) with aluminum foil. Grease and flour the foil.
1. Sift flour, cocoa, baking powder, and baking soda into a large bowl.
2. Put apple cider vinegar in a measuring cup. Fill with soy milk to one cup line and stir to mix. Set aside to thicken. In a medium bowl, whisk sugar, oil, flax seed, water, and soy milk mixture until well blended.
3. Add wet ingredients to dry and mix until blended. Pour batter into prepared pan and bake for 15-18 mins, until cake is dry, has pulled away from the sides of the pan a bit, and springs back in the center from your touch.
4. Let cake cool on a wire rack for 3 mins. While cooling, "flour" a linen towel with the icing sugar and cocoa.
5. Put the cake (still in its baking sheet) on the counter. Place the prepared towel on top with the "floured" side in contact with the cake. Make sure the cake in centred with the towel. Put a large cutting board on top and flip the whole thing upside down. The pan will now be on top. Remove pan and foil.
6. Fold the cake up like a jelly roll in the towel along the short end. Let cool, seam side down on a wire rack.

Filling
- Make the mousse filling posted here. I used silken tofu instead of the beans (which, apparently, makes me a wuss) because I had an open container after making the lemon currant rolls yesterday. I only used a 3/4 cup to make a slightly thicker mousse. I also added all the melted chocolate at once since it was for a filling and not a stand-alone dish.

Icing
INGREDIENTS
- 6 tbsp soy milk
- 1 cup chocolate chips

METHOD
1. Heat soy milk to bubbling in a small pot. Remove from heat and stir in chocolate chips until smooth. Set aside to cool for a few mins.

TO MAKE THE CAKE
1. Once the cake is cool, gently unroll it. Try not to fly off the handle if the cake breaks up a bit. Even when I made this with eggs it always broke up a bit. Be gentle and understanding, and remember that icing covers a multitude of cake-making sins.
2. Gently spread mousse filling over the cake and re-roll, using the towel to help you bring up the whole side at one time. Once rolled, transfer cake to a large platter or serving dish. You can trim the ends off with a serrated knife if you want the edges to look clean.
3. Spoon icing over top and use a knife or spatula to spread and smooth the icing over all of the cake. The icing will cover up any cracks that may have occurred. Use a clean wet cloth to clean up any icing that may have sullied your serving platter. Place cake in the fridge for 5 mins to let the icing set a bit, then remove and top with sliced strawberries before it sets too much. Place back in fridge and refrigerate for a few hours.
4. To serve: cut cake with a serrated knife, using a gentle sawing motion. Store cake in the fridge, covered.

23 comments:

VeggieGirl said...

FABULOUS dessert to make, in honor of your VegNews recognition :0)

Alexis said...

Congrats on your VegNews/bake sale success!

There is a chocolate cake recipe in VWAV, but I don't know if it would work for this recipe. Still, might be worth checking out. It's called Raspberry Blackout Cake with Ganache-y Frosting. I managed to make it pretty okay even with no experience doing vegan or chocolate cakes. But I have no idea whether it would be flexible enough.

Happy Herbivore! said...

This looks truly to die for

Marni said...

This looks fantastic ... if even it *does* mean you're a wuss. Own it! Congrats on the Veg News honor.

Robin F said...

Hi,

I am generally a lurker but that looks so delicious I thought I would mention my favorite sponge cake recipe. It is a rose elliot one. Here's a link to it online:
http://www.freecookingrecipes.net/recipes/cake/v/vegan-chocolate-sponge-cake.html

I often make it without the self rising flour which makes it very dense and moist. Every time I make it I get compliments and everyone gobbles it down. Congrats!

kindkitchen said...

Wow, that looks amazing. Strawberries & Chocolate were meant for each other <3

Celine said...

wuss!
I say that in a loving, friendly way of course.
do I get some cake for that?

Maureen said...

Oooh, not the type of picture you want to be looking at in the late afternoon. *stomach growls*

Kumudha said...

Congratulations!

I want to try so many recipes from this wonderful blog!

Bella said...

I can't believe you changed the layout! All my loyal Vegan-Dad-fan friends are very unhappy. We really liked the old look, it was much more contemporary and professional looking. This new look is, frankly, homemade looking.

Vegan Dad said...

bella,
As I explained in a previous post, it was all an unwitting click of the mouse. I can't load the old template without getting a variety of error messages. The new look is here to stay, I am afraid. What really matters, though, is that the recipes are still as good as when they were with the old look.

vegandenovo said...

unbelievably beautiful and delicious looking!

Sharon R said...

I know what I'll be making for my husband's birthday coming up soon!
Chocolate is still king in this kitchen..

Vegan_Noodle said...

My mouth is totally watering! What a way to celebrate :-)

Erin said...

Awesome idea, a rolled cake sounds fun. And filled with chocolate mousse, even better!

Latayy said...

Your blog is my favourite
That cake
That mac and cheese
wow

Check mine out when you have time vegan dad
http://barbadianvegan.blogspot.com/

Holly said...

Step 6 under METHOD is confusing: do you roll the cake with the towel making the towel go inside the cake roll as well (like the seaweed when rolling sushi) or do you take the towel out as you roll (like the bamboo roller when rolling sushi)?

Vegan Dad said...

holly,
the towel gets rolled up in the cake, otherwise it will stick to itself. You then unroll the cake and remove the towel. I will be honest, I have never been able to do this without the cake breaking a bit.

Kelly said...

The best vegan cakes I have made have been from The Joy of Vegan Baking, which has a recipe with 0 "weird" ingredients (only things the average omnivore would have around.)

Every cupcake recipe in Vegan Cupcakes Take Over the World can easily be used as a cake recipe. All you have to do is change the cooking temperature and time. (A few benefit from cutting down on the liquid, like the Coconut Lime ones.)

Lana said...

Hey, the chocolate mousse recipe no longer shows up. Any chance or a repost? I'd really like to try this!

Barbara Feltcher said...

So I am not sure why this cake is thought to be too sweet or too big. I made it with minor changes and thought that it was slightly bland when I made it with less sugar. The cake is so great cake! I also added some chocolate tidbits on top of it which created a less grandiose. It is hard to say whether I like the caramel cream or not. I thought it tasted too much like bananas, not enough like caramel. I add whip the cream more than the recipe calls for. The design is PERFECT!!!! I've learned this all at www.gourmetrecipe.com and at www.everything-cake.com...they have lots of exciting and tasty recipes for you to choose from...Try it!

shaiana said...

Worth trying. It is really hearty and you can also check out www.gourmandia.com for recipes like this!

Anonymous said...

Another request for the mousse filling, the link is down! I'd love to try this, thanks.