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!

Prep Time 10

Bake / Cook Time 18

Refrigerate 2

Total Time 2 28

Equipment

Pastry Bag and 4 Tips

Pastry Stand

Offset Mini Spatula

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!

Keyword best black cocoa recipes, best cream cheese frosting recipe, best swiss roll, black velvet recipes, bon cook, flexiflat, flexipan, flexipan plat, guy demarle, Halloween, Halloween Baking, silpat

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com