Easiest Way to Cook Delicious Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Chocolate Cake Roll with Pistachio Cream Filling and Frosting. Great recipe for Chocolate Cake Roll with Pistachio Cream Filling and Frosting. The star of this simple chocolate cake roll is the pistachio filling and frosting. It goes perfect with the light moist cake as it is incredibly silky and creamy, but light and airy as well.

The frosting will be thick at this time and add the milk to loosen up the frosting. Add the pistachios and blend well. Once the cake has completely cooled, frosting the cake to your liking. You can cook Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you achieve it.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. You need of For Pistacho Cream Filling and Frosting.
2. It's 2 cups of pistachios, salted.
3. It's 2 cups of confectioner's sugar, divided use.
4. You need 3 of tablespooms butter, salted at room temperature.
5. You need 2 cups of heavy cream.
6. It's 1/2 teaspoon of vanilla extract.
7. Prepare of For Chocolate Cake Roll.
8. Prepare 1/2 cup of cake flour.
9. You need 1/3 cup of unsweetened coccoa powder.
10. You need 3/4 teaspoon of baking powder.
11. It's 1/4 teaspoon of salt.
12. You need 5 of large eggs, at room temperature.
13. You need 3/4 cup of granulated sugar, divided use.
14. It's 1 teaspoon of vanilla extract.
15. It's of confectioner's sugar for dusting.

Gradually add remaining sugar, beating on high until stiff peaks form. Invert cake onto a towel dusted with confectioners' sugar. Roll up cake in the towel, starting with a short. The pistachio buttercream is from the Momofuku Milk Bar cookbook, as are the chocolate crumbs.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting instructions

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.
8. .
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.
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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.
19. .
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.
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Let me just say this buttercream is incredible, and maybe my favorite part of this cake. Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with cocoa powder. Cool in rolled up shape: Gently roll the cake up with the parchment/towel. Let it cool in the rolled up shape so when it's time to roll it up with the whipped cream filling, it's already "familiar" with the rolled up shape. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form.

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