Chocolate Cake Roll with Pistachio Cream Filling and Frosting
Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chocolate cake roll with pistachio cream filling and frosting. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chocolate Cake Roll with Pistachio Cream Filling and Frosting is something which I have loved my whole life.

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. Oh, how I've missed these gorgeous days.

To begin with this recipe, we have to first prepare a few ingredients. You can have chocolate cake roll with pistachio cream filling and frosting using 15 ingredients and 28 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
  1. Take For Pistacho Cream Filling and Frosting
  2. Get pistachios, salted
  3. Take confectioner's sugar, divided use
  4. Prepare tablespooms butter, salted at room temperature
  5. Prepare heavy cream
  6. Take vanilla extract
  7. Get For Chocolate Cake Roll
  8. Prepare cake flour
  9. Take unsweetened coccoa powder
  10. Prepare baking powder
  11. Prepare salt
  12. Get large eggs, at room temperature
  13. Prepare granulated sugar, divided use
  14. Get vanilla extract
  15. Get confectioner's sugar for dusting

Store in an airtight container at. This cake roll required more testing than usual because I was SO torn between using butter vs oil Filled with vanilla whipped cream. Ok, let's see it some Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry. This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese Let the cake cool for a few hours until it is completely room-temp. (If you try to unroll and fill it while it's still warm, the filling will likely melt and ooze out.) PISTACHIO FROSTING.

Steps to make Chocolate Cake Roll with Pistachio Cream Filling and Frosting:
  1. Make Pistachio Cream Filling
  2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios
  3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times
  4. Add butter and blend until smooth
  5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth
  6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar
  7. 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
  9. Refrigerate to firm up while making cake
  10. Make Chocolate Cake Roll
  11. 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
  12. In a small bowl whisk together flour, cocoa powder, baking powder and salt
  13. 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
  14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture
  16. Fold 1/3 cup egg white mixture into yolks, then fold temaining
  17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean
  18. 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
  20. Carefully peel off parchment paper
  21. Roll cake up in towel in long cylinder, cool on rack
  22. Fill and Frost Cake
  23. Unroll cake and spread with some pistachio cream
  24. 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

Ok, let's see it some Creamed butter wasn't ideal because when mixed with cocoa powder, the cake tasted awfully dry. This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese Let the cake cool for a few hours until it is completely room-temp. (If you try to unroll and fill it while it's still warm, the filling will likely melt and ooze out.) PISTACHIO FROSTING. This frosting is still not my favorite, just because I don't like any frosting with butter, but for you that love White chocolate, you will defiantly love this recipe. I made my roll cake based on the little Debbie swiss rolls, but used real ingredients, made the frosting extra rich with dark chocolate and topped the whole thing with Spread your cake roll with the frosting and spread it all around to cover. This decadent and sinfully good molten chocolate cake (aka - chocolate lava cake) will have you doing the happy dance.

So that is going to wrap it up with this special food chocolate cake roll with pistachio cream filling and frosting recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!