Easy Chocolate Cake Roll

Name: Easy Chocolate Cake Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 serving
Ingredients: 240 g (4 large eggs), room temperature; 80 g (6 tablespoons) granulated white sugar; 15 g (1 Tablespoon) honey; 60 g (6 tablespoons) all-purpose flour; 20 g (3 Tablespoons) unsweetened 100% pure cocoa powder,plus more for dusting; 1 tablespoon pure vanilla extract; 1 tablespoon creme de cacao; 20 g unsalted butter; ⅛ teaspoon kosher salt; (1) 8-ounce packages cream cheese, at room temperature (full fat); 1 stick unsalted butter; 3 teaspoons pure coconut extract; 2 cups confectioners' sugar; 1 cup unsweetened shredded coconut; 2 to 3 teaspoons unsweetened coconut milk

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
10
Calories
278 kcal
Course
Dessert
Cuisine
South American

Easy Chocolate Cake Roll

Deacon Moody

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This tender Chocolate Cake Roll, "Pionono de Chocolate," is moist, rich, and chocolatey and filled with a sweet coconut cream cheese for a dessert that's balanced yet full of deep, rich flavor, perfect for family gatherings, birthdays, holidays, or a special after-dinner treat!🍫

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Ingredients

Servings

240 g (4 large eggs), room temperature
80 g (6 tablespoons) granulated white sugar
15 g (1 Tablespoon) honey
60 g (6 tablespoons) all-purpose flour
20 g (3 Tablespoons) unsweetened 100% pure cocoa powder,plus more for dusting
1 tablespoon pure vanilla extract
1 tablespoon creme de cacao
20 g unsalted butter , melted and cooled completely
⅛ teaspoon kosher salt

For the Coconut Cream Cheese Filling:

(1) 8-ounce packages cream cheese, at room temperature (full fat)
1 stick unsalted butter , room temperature
3 teaspoons pure coconut extract
2 cups confectioners' sugar
1 cup unsweetened shredded coconut
2 to 3 teaspoons unsweetened coconut milk ,as needed

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Instructions

Preheat the oven to 375 degrees F. Coat a 15'' x 10''x 1'' inch sheet pan with cooking spray with flour; line the bottom of the pan with parchment paper, and spray with cooking spray with flour again or butter and dust cocoa powder the parchment paper; remove the excess cocoa powder; set the pan in the refrigerator until needed.

For the Chocolate Cake Roll:

Microwave the butter in a small microwaveable bowl on High for 30 seconds or until butter, is melted. Remove from heat, and then let cool a bit. In a medium bowl, sift together the flour and cocoa powder; set aside.
Beat the eggs, granulated sugar, honey, vanilla, salt, and creme de cacao, if using in a stand mixer fitted with the whisk attachment; beat on medium-high speed for 2 minutes. Then, raise the speed to high; beat until mixture is pale and very thick, about 8 minutes more (enough to hold a pattern in the wake of the whisk), see Notes.
Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully folding no to deflate. When almost incorporated, pour melted butter down the side of the bowl; gently fold to combine.
Bake until the top is set and springy to the touch, about 8 to 10 minutes. Make sure not to overcook the pionono, or it will crack when you roll it.
While the chocolate cake roll is still hot, sift a thin layer of confectioner's sugar over the top (this will prevent the cake from sticking to the towel). Next, run a sharp paring knife around the edges of the cake to loosen it.
Lay a clean kitchen towel over the cake and carefully flip the sheet pan onto a work surface. Gently peel off the parchment. Then, starting at one of the short ends, gently roll the still-warm cake roll and the towel together. (This must be done while the cake roll is hot to keep it from cracking.) Wear oven mitts, if needed. Allow the rolled-up cake to cool completely.

How to Make Coconut Cream Cheese Filling

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese with the butter on medium speed until well combined and smooth,about 3 minutes. Reduce the speed to low and add the coconut milk, coconut extract ,and the confectioners' sugar. Continue to beat until completely combined, about 2 minutes. (If needed, add a teaspoon of coconut milk, the mixture should )be fluffy, not runny) Increase speed to high and beat until fluffy, about 2 to 4 minutes more. —Reserve ½ cup of the coconut cream cheese.

How to Assemble Chocolate Cake Roll

Unroll the cooled chocolate cake roll and spread the cream cheese filling over it, leaving about a ¼-inch border. Next, roll up the cake from the short end, lifting it just a bit as you roll so that the filling doesn’t get pushed out. Transfer to a serving plate, seam-side down, and frost the sides and ends of the cake with the reserved coconut cream cheese. Garnish with unsweetened shredded coconut and chill until ready to serve.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: A Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic and refrigerate it for up to 3 days. When ready to serve, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing.
To reheat: Slice The cake into portions and place them on a microwave-safe plate. Microwave each slice for about 10-15 seconds until warm. Alternatively, you can place the pieces on a baking sheet and heat them in the oven at 350°F (175°C) for about 5-10 minutes. Avoid overheating the cake, as it can cause the filling to melt and make the cake soggy.
Make-Ahead
Make-Ahead
You can make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time to save time and reduce stress during a busy week. After baking and filling the cake, wrap it tightly in plastic wrap and refrigerate it for up to 3 days. When ready to serve, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing. Alternatively, you can bake the cake and prepare the filling separately, then wrap each individually and refrigerate them for up to 2 days.
You can make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time to save time and reduce stress during a busy week. After baking and filling the cake, wrap it tightly in plastic wrap and refrigerate it for up to 3 days. When ready to serve, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing. Alternatively, you can bake the cake and prepare the filling separately, then wrap each individually and refrigerate them for up to 2 days.
Then, when ready to serve, prepare the filling, spread it on the cake, and roll it up tightly. You can also freeze the cake and fill it separately for up to 1 month. To serve, let the cake thaw in the refrigerator overnight, then sit at room temperature for about 10-15 minutes before slicing. Making a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time is a great way to reduce the amount of work you have to do on the day of your event.
Then, when ready to serve, prepare the filling, spread it on the cake, and roll it up tightly. You can also freeze the cake and fill it separately for up to 1 month. To serve, let the cake thaw in the refrigerator overnight, then sit at room temperature for about 10-15 minutes before slicing. Making a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time is a great way to reduce the amount of work you have to do on the day of your event.
How to Freeze
How to Freeze
We don't recommend freezing Chocolate Cake Rolls, but there are methods if you wish to. To freeze a Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic wrap and place it in an airtight container or a heavy-duty freezer bag. Label the container with the date and contents, then put it in the freezer. The cake roll can be frozen for up to 1 month. Remove it from the freezer to thaw the cake, and let it thaw in the refrigerator overnight.
We don't recommend freezing Chocolate Cake Rolls, but there are methods if you wish to. To freeze a Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic wrap and place it in an airtight container or a heavy-duty freezer bag. Label the container with the date and contents, then put it in the freezer. The cake roll can be frozen for up to 1 month. Remove it from the freezer to thaw the cake, and let it thaw in the refrigerator overnight.
When ready to serve, let it sit at room temperature for 10-15 minutes before slicing. Freezing may slightly alter the texture and flavor of the cake, so it's best to freeze it for short periods and avoid refreezing it once it has thawed. If you want to freeze the cake and filling separately, wrap each and place them in separate containers or bags.
When ready to serve, let it sit at room temperature for 10-15 minutes before slicing. Freezing may slightly alter the texture and flavor of the cake, so it's best to freeze it for short periods and avoid refreezing it once it has thawed. If you want to freeze the cake and filling separately, wrap each and place them in separate containers or bags.
The filling can be frozen for up to 2 months. Then, when ready, let the filling thaw in the refrigerator overnight and mix it well before using it to fill the cake. Freezing is a great way to make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time for future events or unexpected guests.
The filling can be frozen for up to 2 months. Then, when ready, let the filling thaw in the refrigerator overnight and mix it well before using it to fill the cake. Freezing is a great way to make a Chocolate Cake Roll with Coconut Cream Cheese Filling ahead of time for future events or unexpected guests.
Notes:
To store: A Chocolate Cake Roll with Coconut Cream Cheese Filling, wrap it tightly in plastic and refrigerate it for up to 3 days. When ready to serve, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing.
To reheat: Slice The cake into portions and place them on a microwave-safe plate. Microwave each slice for about 10-15 seconds until warm. Alternatively, you can place the pieces on a baking sheet and heat them in the oven at 350°F (175°C) for about 5-10 minutes. Avoid overheating the cake, as it can cause the filling to melt and make the cake soggy.
For a decorative option: Reserve a bit of the cream cheese filling before assembling the chocolate cake Roll. Then, spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the chocolate cake Roll before dusting it with confectioners' sugar.
Honey is a must in this recipe as it gives flexibility to the cake roll, which’s important when you roll it so that it doesn’t break apart.
Unsalted butter or shortening can also be used to grease the baking sheet.
If you bake several cake rolls, it is crucial to stack them to maintain humidity.
It's important to never add the flour quickly, over-mix it, or hitting the baking sheet with the batter in, or you will lose all the air. Ensure you level out the batter in the baking pan with an offset spatula before putting it in the oven.
Make sure not to overcook the cake roll, or it will crack when you roll it. Don't under beat; the beaten eggs are essential to help the chocolate cake roll rise.
The eggs should be at room temperature; Make sure to beat the egg mixture for the full 10 minutes. Aerating the eggs until they are foamy and hold their shape helps leaven this cake and gives it structure.
When measuring flour, spoon it into a dry measuring cup and level off the excess. Scooping directly from the bag compacts the flour, resulting in dry baked goods.