Halloween Black Velvet Mini Roll
It was my very first time using my half Flexiflat™, and I realized, it is the cutest thing ever! And I had so much fun preparing that roll!
Thank you to my Friend Sonia (@soniaouki) for letting me borrow her recipe. Here is the link to her Giraffe Roll Recipe, right HERE!
Wishing you all a Fantastic Halloween & a Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Halloween Black Velvet Mini Roll
This Black Velvet Mini Roll is what you need for this Halloween. Design a Spider with a Spider web or anything Spooky, the choice is yours!
Equipment
Ingredients
DESIGN BATTER
- 2 tbsp (30 g) butter (At Room Temperature, Softened)
- 2 tbsp (30 g) confectioners sugar
- 2 tbsp (30 g) egg whites
- 1/4 cup (35 g) flour
BLACK VELVET CAKE BATTER
- 3 eggs (Egg whites + Egg Yolks / Divided)
- 1/4 cup (60 g) egg whites
- 2/3 cup (130 g) sugar
- 3/4 cup (93 g) flour
- 1 tbsp (7 g) flour
- 1/4 cup (20 g) black cocoa powder (Unsweetened )
- 1 tbsp (15 g) milk
- 1/16 tsp (0.35 g) sea salt
BLACK VELVET CREAM CHEESE FROSTING
- 4 tbsp (55 g) butter (At Room Temperature, Softened)
- 4 oz (115 g) cream cheese (At Room Temperature, Softened)
- 1/2 tsp (2.5 g) vanilla paste
- 1/8 tsp (0.75 g) sea salt
- 2 cups (240 g) confectioners sugar
- 3/4 cup (65 g) black cocoa powder (Unsweetened )
- 1/4 cup (60 g) heavy whipping cream
Instructions
DESIGN BATTER
- Place your Half Deep Flexiflat™ on the top of your Small Perforated Baking Sheet. Set Aside.
- In a small mixing bowl, gently whisk the softened butter and confectioner sugar together.
- Then, whisk in the egg whites and flour. Mix until combined.
- Transfer your batter to a piping bag then, design your Spider + Spider Web directly onto your Flexiflat™. Place it in the Freezer for about 20minutes while preparing the batter for your roll.
BLACK VELVET CAKE BATTER
- Preheat oven to 350F/180C.
- Whip the egg whites (3 + 1/4 cup) until stiff peaks. Add the Sea Salt half way. Set aside.
- In a mixing bowl, beat the egg yolks with the sugar until light and fluffy, on medium high speed for about 6 minutes.
- Then, add the Flour, Black Cocoa Powder, milk, mixing about 3-4 tablespoons of whipped egg whites to loosen the batter.
- Gently fold the remaining egg white into your Chocolate batter.
- Take your Flexiflat™ out of the freezer and pour your black velvet batter on top. Evenly spread with your offset spatula.
- Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 15min). It is ready when the toothpick inserted comes out clean.
- As soon as your Black Velvet Cake is out of the oven, trace your offset spatula around and flip it over your Small bonMAT™. Then, flip it back onto your Square bonMAT™ and gently roll it. Set aside.
- While your roll is cooling down, prepare your Cream Cheese Frosting.
BLACK VELVET CREAM CHEESE FROSTING
- In your mixing bowl, beat the softened butter and cream cheese together until creamy.
- Add the vanilla paste and sea salt. Stir until combined.
- Gradually add the confectioners sugar.
- Then, add the black cocoa powder together with the heavy whipping cream. Mix until completely combined.
- Transfer your Frosting to a piping bag with the star tip on.
ASSEMBLY
- Gently unroll your cake, pipe your frosting all over and use your off set spatula to even it out. Then re-roll, cover with a plastic wrap and let it set in the refrigerator two hours minimum (Overnight is always best).
- Once ready, slice your roll and serve with whipped cream and/or Vanilla Ice cream. Enjoy, Bon Appétit and Happy Halloween!
Video
Special Notes
Nutrition
Nutrition Facts
Halloween Black Velvet Mini Roll
Amount Per Serving
Calories 455
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 110mg37%
Sodium 224mg10%
Potassium 254mg7%
Carbohydrates 69g23%
Fiber 4g17%
Sugar 49g54%
Protein 8g16%
Vitamin A 654IU13%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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