Marshmallow Roulade – Chocolate Genoise cake, seven minute frosting and homemade marshmallows covered in chocolate ganache. A stunning dessert!
Marshmallow Roulade with Seven Minute Frosting and Homemade Marshmallows covered in Chocolate Ganache
There are some impressive desserts here on my blog. This one is no exception. It’s an amazing chocolate sponge cake that’s filled and rolled up. You can fill the cake some many different items, from fruit, to chocolate and caramel sauce, puddings, and frosting. This roll cake is filled with seven minute frosting – which is a more of a marshmallow cream than a frosting in my book. Now, don’t think that this Marshmallow Roulade is hard to make. I’ve broken it down into three easy steps so that it’s not so daunting.
I don’t know if you know this, but I have 62 (and counting) decadent desserts that are broken out into three recipes. I hope that you have found my format to recipes helpful.
A dessert should not take up all of your time to create, but a great dessert does take time, effort and energy. I’m no expert at baking. I’m not an accomplished pâtissier nor have a I ever worked in a bakery. I really am just a mom baking in her kitchen. I have learned a few things over the years.
Here are some tips to a successful dessert:
- Read and reread the directions and instructions on how to make the recipe. Understand what you have to do when and visualize yourself making the dessert.
- Be prepared to follow through on the recipe. Baking isn’t just a guessing game. Have time set aside to make and complete the recipe. Some recipes have a sitting time while others have zero tolerance for sitting around.
- Check your fridge and cupboard for supplies. I don’t think I really need to state the obvious, but it’s important to have what you need to make the dessert. Yes, substitutions can be made and I frequently do make adjustments, but I make sure that the replacement is an acceptable one.
- Take a baking class. Learn how to properly whip, mix and fold your ingredients.
- Let your equipment and tools do the hard work. Invest in a stand up mixer. It makes a huge difference when making meringues and mousses. You don’t need the most expensive model, just a reliable one that works well in your kitchen and your budget.
- Keep your oven closed! Don’t keep peeking your nose into the oven to check you cake. Wait until the last 5 minutes of the recommended cooking time before opening the oven. All that heat escapes and could result in your cake falling in the center.
- Have a pretty stand. It can be a basic, clear glass cake stand, but it’s a heck of a lot better than a dinner plate for your wonderful dessert.
I’ve had a few flops in the kitchen and that’s ok. There’s always a back up plan. Besides, it’s a great learning experience to learn from your baking mistakes.
Enjoy the process and take your time. Think of the wonderful dessert that you’re creating and how impressed your friends and family will be!
This was one of the stickiest desserts I’ve ever made. I had powdered sugar all over the place! The seven minute frosting was constantly getting on my fingers. I got chocolate splattered around when I was drizzling it over the top of the cake. The good news is that the génoise didn’t crack when I rolled it! Bonus points for that!!
By the way… I was so close to calling this a “Ho-ho Cake”, but I really think that this is so above and beyond a ho-ho that referring to it in such a way would have almost been demeaning.
Chocolate Roulade - Genoise cake, seven minute frosting and homemade marshmallows covered in chocolate ganache!
For the Génoise
- 3/4 cup flour
- 1/4 cup cocoa powder
- 4 tablespoons butter
- 1/2 teaspoon salt
- 6 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
For the filling and decorating
For the Ganache
- 1 cup bitter-sweet chocolate
- 1 cup cream
- 2 tablespoons butter
- Preheat the oven to 350℉ and grease an 18 x 12 inch jelly roll pan. Cover the pan with parchment, grease the parchment and then dust with flour.
- Melt the butter and set aside.
- Mix the flour, cocoa, and salt and set aside.
- Use your whisk attachment in your mixer and whip the eggs and sugar until combined and frothy. Remove your mixing bowl and place it over a pot of simmering water to create a double boiler. Whisk manually until the temperature reaches 110℉ on a candy thermometer. Remove from the heat and return to bowl to the mixer and whisk on medium-high speed until the eggs are pale and have doubled in size. You'll know the mixture is ready when a ribbon of batter falls from the whisk and sits on top of the mixture.
- Beat in the vanilla.
- Transfer one cup of the batter to the melted butter. Gradually add in the flour and cocoa to the mixing bowl. Stir the butter and cup of batter together then add it back to the mixing bowl and fold in.
- Pour the batter into the prepared pan. Tilt the pan to move the batter into the corners. Bake for 20 - 25 minutes; until the edges start to brown and the center is springy.
- Prepare a dishtowel with powdered sugar. Sift the sugar evenly over the towel.
- When the cake is done, invert the cake on to the towel and remove the parchment paper. Cut the edges off with a serrated knife and roll the cake in the towel from the short end. Set the cake aside to cool, seam side down, while you prepare the seven minute frosting.
- Unroll the cake and spread the frosting. Leave a ½ inch unfrosted around the edges. Re-roll the cake without the towel and place it seam side down on a cooling rack set over the jelly roll pan.
- Place the Roulade into the fridge to firm up while you prepare the ganache.
- Melt the chocolate whisking in the cream. Remove from the heat and add the butter, whisking the entire time until melted, smooth, and glossy.
- Slowly pour over the roulade coating the sides. Reserve a ½ cup for garnishing. Place the pan back into the fridge for 30 minutes to firm the chocolate. Remove from the fridge and trim off the edges for a smooth, clean cut.
- Remove the roulade using two spatulas and transfer to a serving platter. Re-melt the remaining ganache, dip the marshmallows and place them on top of the roulade. Drizzle with ganache and serve.
by Karyn Granrud
Recipe NotesGenoise recipe from Baking Illustrated