Chocolate Rolled Cake with Brown Sugar Buttercream & Crushed Pistachios
A special occasion cake, rolling a cake in this fashion isn’t nearly as difficult as it may sound, though it is a bit time consuming. If you want to make the cake layer on the day before you serve it, just let the cake cool completely and wrap it tightly with plastic wrap and store it in the refrigerator. Just let the cake come to room temperature before you assemble it as a cold cake is difficult to roll and will break. Regardless though, the cake layers themselves might crack a bit when you roll them, but no one really will care as the layers of pistachios and brown sugar buttercream make the entire thing look fantastic regardless of a few minor imperfections.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (280 g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 oz (85 g) bittersweet chocolate (preferably something over 65% cacao), chopped into 1/4 inch chunks
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter at room temperature
- 1 cup (200 g) white granulated sugar, divided
- 3/4 cup (165 g) dark brown sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup buttermilk, well shaken
- 3 large egg whites
- 3/4 cup (165 g) dark brown sugar
- 1/2 teaspoon sea salt
- 1 cup + 2 tablespoons (255 g or 2 1/4 sticks) unsalted butter, cool but not cold
- 3/4 cup (105 g) chopped unsalted pistachio nuts (if you can only find salted nuts, omit the salt in the buttercream)