Caterpillar Cake-United Kingdom #41

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Caterpillar Cake- United Kingdom #41

"Colin the Caterpillar" is a Swiss chocolate roll filled with chocolate buttercream and covered in a milk chocolate shell, with sugar-coated milk chocolate beans for decoration. The face and feet are made from white chocolate. Colin the Caterpillar is a popular cake for children's birthdays.
The original recipe for this cake is unavailable. There were many variations on the internet, however, I have created my own.

Cake:

3 eggs
1/2 c. sugar
1/2 c. all-purpose flour
1/4 c cocoa powder
1 T. boiling water
                                                   
 

Chocolate Cream Filling:

1-1/4 c. heavy cream
1 T. confectioner's sugar
1-1/2 T. dark cocoa powder

Frosting:

3/4 c. sugar
3 egg whites, room temperature
2 sticks unsalted butter, room temperature
1/2 tsp. vanilla extract
4 oz. melted and cooled bittersweet chocolate

  1. Preheat oven 350F. Grease a 10x12 Swiss roll pan. Line with parchment paper.
  2. Using an electric mixer, whisk the eggs and sugar together until thick, pale and doubled in size.
  3. Sift flour and cocoa powder together over the egg mixture. 
  4. Pour the boiling water down the side of the bowl.
  5. Using a whisk gently fold until almost combined.
  6. Pour into pan and smooth the surface.
  7. Bake for 10-12 minutes or until the surface is dry to the touch.
  8. Meanwhile, sprinkle a large sheet of parchment paper with sugar. Turn the cake out onto the sugared paper. Remove the paper. Using the paper as a guide, roll the cake from a short end into a log.  Set aside to cool completely.
  9. Filling:Using an electric mixer whisk the heavy cream, sugar and cocoa powder until firm peaks form.
  10. Unroll the cake onto a clean work surface.  Spread the chocolate cream over the cake. Roll cake. Placing on a serving plate.

  1. Frosting: Using a double-boiler, whisk together sugar and egg whites over simmering water, until sugar is dissolved, 2-3 minutes. Remove from heat.
  2. With an electric mixer on medium speed, whisk egg white mixture 5 mins. Increase speed to medium high and whisk until stiff, glossy peaks form, and meringue has cooled, about 6 mins.
  3. Reduce speed to medium. Add butter, 1 piece at a time, beating well after each addition.
  4. Beat in vanilla and cooled chocolate. 
  5. Frost the cake and decorate.

Results: I had used a slightly larger pan resulting in a thinner cake. When I rolled the cake it fell apart. However, when I spread the filling on top I was able to piece it back together. Once I covered it in frosting no one was the wiser, until now. So, I recommend the 10x12 pan. 

To decorate the cake, I put large bittersweet chocolate chips on the caterpillars back. For the face I used a store bought butter cookie and covered it in white decorating frosting, chocolate chips for eyes, with more decorating frosting for detail, colored white frosting for mouth, green sugar for color and slivered almonds for antennae and legs.
The cake was delicious!
Bottom Line: I'll use this recipe again. I probably won't make a caterpillar. 

Please share this blog with all the chocolate lovers in your world. Thanks.


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