Mini Chocolate Rice Swissroll

Have you ever seen the black forest cocoa powder before? I found this during my trip to baking store at Batam few weeks ago. As I always prefer darker colour for my chocolate cake, out of curiousity bought a small packet of it. I tried to search on the net, however, cannot find any recipe with it.

This is my first time to use it, and you can see the different colour of the cocoa powder. I used 12 gr of Valrhona and 13 gr of Black Forest, and the result as you can see very very dark, don't you think so?
Next time, I think I will use lesser for the black forest cocoa powder.

Here, my last submission for this month to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

70 gr Boiling water
25 gr Cocoa Powder (here I used mixed of both)
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

3 Egg whites
50 gr Sugar

Filling: Buttercream

Decoration: Chocolate Rice

- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Cut into 2 pieces
- Spread cake once it cool with butter cream, roll it with the help of the greased paper.
- Refrigerate it for a while to set, before spread the butter cream on top swiss roll.
- Sprinkle the chocolate Rice
- Refrigerate it before slicing the cake


  1. Pretty rolls you have there, DG...

    The black cocoa powder reminds me of Oreo biscuits. Don't you think so? :)

  2. Wouw you fast, Hanushi.
    And you right about the Oreo, almost forgotten about it :)

  3. Hi DG. Lovely black color, never know it exists.

  4. Nice roll!
    Eileen@hundred eighty degrees

  5. Lovely mini rolls! The black cocoa powder so special, taste any difference? Is there a baking store at Batam? Where, maybe will go there for a trip. :)

  6. Beautiful rolls! Does the black cocoa powder make it more chocolaty?

  7. As dark as charcoal powder... but who cares, as long as it's chocolate, I will eat it ^_^

  8. HomeKreation, Eileen, Anncoo and Neyeeloh,
    Thank you for the compliments.

    SSB & Wen,
    The black cocoa powder still have the cocoa smell & taste like other cocoa powder, however, definitely made your cake turn darker.

    Actually there are few baking stores at Batam, however, this was my first time to visit the place.

    TM (Tunas Maju) Baking Supplies
    Komp. Marina Centre No. 04 (Depan Pasar Induk) Pasar Jodoh/Tanjung Uma - Batam
    TEL : (0778) 421808

  9. oh wow ít looks so tasty, absolut perferct! i would eat them all NOW! :-) I am very hungry & i love sweets^^

  10. DG
    Just nice ...I have some buttercream left..will try your recipe :))

  11. Melonpan & Amelia,
    Thanks for your lovely notes.

    Sure ... hope to see yours soon :)

  12. Very nice and chocolately Swiss roll. "Black forest" cocoa powder is totally new to me. Got to shop for these if I'm going to SG.

  13. very interesting black forest cocoa. I wonder why such a name.

  14. Thank you, Zoe. It's new to me too, and try try to buy it. I'm not too sure whether they have this in SG, cause I bought it from Batam-Indonesia. However, not too worry, no need to buy it, you may try to use 1/4tsp Baking powder and dilluted with the hot water before mixing the normal cocoa powder. Our blogger friend 'Fatmum' tried it, and the colour indeed turn darker for the cake.

    Or about the reaction between baking powder & cocoa powder to give deep dark impact, you may check on 'Sotong Cooks' experiment :)

    Ya, very interesting name, but I found it is the same like other chocolate powder, expect to give darker result on the cake (just like charcoal powder)

  15. the swiss rolls are so cute hehe will keep a look out for 'black forest' cocoa powder when I go to Batam!

  16. Ur swissroll looks awesome! Can i please check tht the baking tray measuremnt u used is 12inch x 12 inch? or did u use a smaller baking tray?


  17. Hi Chels,
    Thank you. I used 12x12 inch tray. However, once baked, cut into halves, therefore yield 2 pcs of 6x12 inch cake. After that remember to roll the cake facing the 6 inch, then you will have a mini swiss roll look :) Enjoy baking!

  18. Thks for advice n tips, DG! :)


  19. it's spelled as valrhona not varlhona.

  20. Hi Eelyn,
    Thanks for the correction, I already updated, but lazy to change in the picture. :)

  21. I have a question, when u said Cake flour, it means is the delicate soft one just to make cakes, correct? it is not like the ALL PURPOSE flour that we use in LatinAmerica or in USA?

  22. so we just let the roll cool down, he don't need to roll it with a dry kitchen towel or baking paper?before let it cool it down? thank you

    1. Hi nidia506,
      You may use the delicate soft one or cake flour is also low protein flour. If you cannot find it, all purpose flour can also be used.
      For rolling, yes .... you need to let the cake cool down first and spread the cream. You may use your own way to roll it, usually I will roll it using baking paper.
      Happy Baking :)