Chocolate Pumpkin Roll Cake Food

CINNAMON PUMPKIN ROLL WITH CHOCOLATE FILLING

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 11-by-17-inch rimmed, nonstick baking sheet. Line the pan with parchment paper and butter the parchment paper. Lay a clean kitchen towel on a work surface and dust with powdered sugar.
• For the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In another medium bowl, using an electric hand mixer on high speed, beat the sugar and eggs together until thick, about 2 minutes. Beat in the pumpkin puree. Gradually beat in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until the cake springs back when touched, about 12 minutes.
• Run a thin metal spatula around the edges of the cake and immediately invert the pan onto the kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together into a log. Cool completely on a wire rack, about 45 minutes.
• For the filling: Place the chocolate and butter in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is thick, about 2 minutes. Add the mascarpone cheese and, using an electric hand mixer, beat until smooth.
• Carefully unroll the cake and remove the towel. Using a spatula, spread the filling over the cake. Roll up the cake and wrap in plastic wrap. Refrigerate for at least 2 hours. When ready to serve, cut the roll into 1/2-inch-thick slices and arrange on a platter.

CHOCOLATE PUMPKIN ROLL CAKE

Steps:

• For filling, beat cream cheese and powdered sugar.
• Beat in pumpkin, nutmeg, cinnamon, and vanilla.
• Add whipping cream slowly, beating until slightly thickened.
• Refrigerate approximately 2 hours.
• For cake: Heat oven to 375°F
• Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
• Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
• Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
• Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
• Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
• Bake 12-15 minutes or until top springs back when touched.
• Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
• Roll cake in towel, starting from narrow end; place on wire rack to cool.
• Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
• For chocolate glaze: Melt butter in a small pan over low heat;
• add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
• Remove from heat; cool slightly.
• Slowly add powdered sugar and vanilla, beating until smooth.
• Spoon glaze over rolled cake.
• Keep refrigerated.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
• Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
• Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
• Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
• Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
• Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

PUMPKIN CHARLOTTE ROYALE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
• Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
• Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
• Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
• Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
• For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
• When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
• To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
• Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
• Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
• For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
• Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
• When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
• Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
• To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

PUMPKIN ROLL CAKE RECIPE

Steps:

• For the cake, preheat oven to 375ºF. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
• In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
• In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
• Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
• For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
• Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
• Cover and refrigerate 2-3 hours or until ready to serve.