Recipe: Perfect Chocolate Cake Roll with Pistachio Cream Filling and Frosting

Recipe: Perfect Chocolate Cake Roll with Pistachio Cream Filling and Frosting Delicious, fresh and tasty.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting. 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.

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 Since posting my favorite pumpkin roll recipe last fall, followed by this irresistible carrot cake roll recipe this past spring, I have had sooo many of you write.

You can have Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you achieve that.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. It’s 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. It’s 3 of tablespooms butter, salted at room temperature.

5. Prepare 2 cups of heavy cream.

6. You need 1/2 teaspoon of vanilla extract.

7. It’s of For Chocolate Cake Roll.

8. Prepare 1/2 cup of cake flour.

9. You need 1/3 cup of unsweetened coccoa powder.

10. Prepare 3/4 teaspoon of baking powder.

11. You need 1/4 teaspoon of salt.

12. You need 5 of large eggs, at room temperature.

13. It’s 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.

If you love pistachios, this decadent cake is sure to satisfy your cravings.

In the bowl of an electric mixer, cream margarine for two minutes.

Add sugar and cream for an Once cake is cool, put almond filling in between the layers.

Use pistachio buttercream to frost outside of.

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

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 confectioners sugar slowly in batches, blending, it will become very smooth.

6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioners 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.

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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 confectioners sugar. Run a small knife around cake edges to loosten and invert cake onto towel.

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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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Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.

Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick.

White chocolate is not my first choice of chocolate that I would choose.

I have mentioned it before I don't like buttercream, but combining buttercream with cream cheese or mascarpone, and lots of vanilla and good quality of white chocolate will still give you a delicious.

Easy and creamy chocolate fudge frosting.