Easy Chocolate Cake Roll
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
10
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Calories
278 kcal
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Course
Dessert
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Cuisine
South American
Easy Chocolate Cake Roll
Description
This chocolate cake roll uses beaten eggs and sugar incorporating honey and cocoa powder to create a tender, airy sponge. The batter is carefully folded with flour and cocoa to retain air for lift, baked on a parchment-lined sheet pan. After baking, the cake is cooled and spread with a coconut cream cheese filling made from cream cheese, butter, coconut extract, shredded coconut, confectioners' sugar, and coconut milk to adjust consistency.
The cake is then rolled tightly to form a spiral with the filling inside. The combination delivers a soft crumb with moist filling, featuring coconut notes that complement the chocolate flavor. A light dusting of cocoa powder or sugar can finish the presentation.
Serving this cake involves letting it come to room temperature before slicing for clean pieces and optimal texture. The recipe includes storage tips: refrigerate wrapped for up to three days and reheat individual slices carefully to avoid melting the filling. It is possible to prepare the cake and filling ahead, refrigerate separately, or freeze for future use, taking care with thawing to preserve texture. Proper egg beating, gentle folding, and not overbaking are crucial to prevent cracking when rolling.
Ingredients
- 240 g egg 4 large, room temperature
- 80 g granulated sugar 6 tablespoons
- 15 g honey 1 tablespoon
- 60 g all-purpose flour 6 tablespoons
- 20 g unsweetened cocoa powder 3 tablespoons plus more for dusting
- 1 tablespoon vanilla extract pure
- 1 tablespoon creme de cacao
- 20 g butter melted and cooled completely, unsalted
- ⅛ teaspoon kosher salt
For the Coconut Cream Cheese Filling:
- (1) cream cheese 8-ounce packages, at room temperature, full fat
- 1 butter room temperature, unsalted, stick
- 3 teaspoons coconut extract pure
- 2 cups confectioners' sugar
- 1 cup coconut unsweetened, shredded
- 2 to 3 teaspoons coconut milk as needed, unsweetened
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.
Notes
- Wrap the cake roll tightly and refrigerate for up to 3 days; let sit at room temperature 10-15 minutes before slicing.
- To reheat slices, microwave briefly or warm in the oven; avoid overheating to prevent melting the filling.
- Honey in the batter helps keep the cake flexible and prevents cracking when rolling.
- Overbeating eggs or overbaking can damage the cake's texture; carefully fold in the flour to retain air.
- You can freeze the cake roll and filling separately for up to 1 month; thaw in refrigerator overnight before assembling.
- The coconut cream cheese filling can be frozen up to 2 months; thaw and mix well before use.
- Use unsalted butter or shortening to grease the pan; dust parchment with cocoa powder for easy removal.
User Reviews
Overall Rating
5
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