Chocolate Cake Roll with Pistachio Cream Filling and Frosting. Great recipe for Chocolate Cake Roll with Pistachio Cream Filling and Frosting. The star of this simple chocolate cake roll is the pistachio filling and frosting. It goes perfect with the light moist cake as it is incredibly silky and creamy, but light and airy as well.

Fresh from the garden, this Zucchini Cake Roll is the perfect way to use up all your zucchini! Even better, t's filled with chocolate cream cheese frosting!. Silky smooth and luxurious, this pistachio cream filling is simply divine! You can have Chocolate Cake Roll with Pistachio Cream Filling and Frosting using 15 ingredients and 28 steps. Here is how you cook that.

Ingredients of Chocolate Cake Roll with Pistachio Cream Filling and Frosting

1. It's of For Pistacho Cream Filling and Frosting.
2. You need 2 cups of pistachios, salted.
3. Prepare 2 cups of confectioner's sugar, divided use.
4. You need 3 of tablespooms butter, salted at room temperature.
5. You need 2 cups of heavy cream.
6. Prepare 1/2 teaspoon of vanilla extract.
7. You need of For Chocolate Cake Roll.
8. You need 1/2 cup of cake flour.
9. It's 1/3 cup of unsweetened coccoa powder.
10. It's 3/4 teaspoon of baking powder.
11. Prepare 1/4 teaspoon of salt.
12. You need 5 of large eggs, at room temperature.
13. Prepare 3/4 cup of granulated sugar, divided use.
14. Prepare 1 teaspoon of vanilla extract.
15. You need of confectioner's sugar for dusting.

Though it requires an advance technique, this pistachio cream is so worth the effort. Use high quality butter and pistachio paste for the best result. It's a perfect filling for pistachio macarons! Gradually add remaining sugar, beating on high until stiff peaks form.

Chocolate Cake Roll with Pistachio Cream Filling and Frosting instructions

1. Make Pistachio Cream Filling.
2. Place pistachios in a large sauce pan, cover with water, bring to a boil and cook 2 minutes. Drain pistachios.
3. Place drained pistachios in a food processor and blend until smooth This will take about 2 minutes, scraping prosessor sides a few times.
4. Add butter and blend until smooth.
5. Add 1 cup of the confectioner's sugar slowly in batches, blending, it will become very smooth.
6. Beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar.
7. Add a few spoon fulls of pistachio puree , beating in careful not to over beat. When cream is thickened fold in remaining pistacho puree to blend. I used natural un colored pistachios so to get the classic green color I added some green food.color.
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9. Refrigerate to firm up while making cake.
10. Make Chocolate Cake Roll.
11. Prehest oven to 375. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line pan with parchment p aper and spray paper with bakers spray.
12. In a small bowl whisk together flour, cocoa powder, baking powder and salt.
13. Seperate eggs, place whites in one large bowl and yolks in a seperste large bowl. Beat the egg whites intil foamy, gradually add 1/4 cup of the sugar and beat untuil stiff peaks form.
14. Beat egg yolks, remaining sugar and vanilla until light and creamy, stir in flour/ cocoa mixture.
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16. Fold 1/3 cup egg white mixture into yolks, then fold temaining.
17. Spread batter evenly in prepared pan. Bake 12 to 15 minutes until a toothpick comes out just clean.
18. Cool 2 minutes on a wire rack. Meanwhile dust a clean kitchen towel with confectioner's sugar. Run a small knife around cake edges to loosten and invert cake onto towel.
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20. Carefully peel off parchment paper.
21. Roll cake up in towel in long cylinder, cool on rack.
22. Fill and Frost Cake.
23. Unroll cake and spread with some pistachio cream.
24. Roll cake up using towel to help tightly roll. Place seam side down on a platter and frost with remaing pistacho cream, garnish with pistachios. Refrigerate at least 2 hours before slicing. Serve with whipped cream.
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Invert cake onto a towel dusted with confectioners' sugar. Roll up cake in the towel, starting with a short. It was a supermarket brand chocolate sponge roll with some kind of cream filling. Not just cream but something more and it took me a while, but I recreated it when I made these Lamington Cupcakes with Whipped Buttercream Frosting. Now I just had to master the Swiss roll.