Chocolate Cake Roll

This recipe was automatically translated from Romanian. View original here
Chocolate Cake Roll

I have been planning to make a chocolate cake roll recipe for a long time and now before Christmas everything was perfectly aligned - time, inspiration and recipe - I came up with a wonderful roll, very chocolatey and tasty. I chose (and I did well) a simple sponge cake dough, I recommend keeping the butter cream - the roll is cut very nicely and is firm to handle, although it goes replaced with Chocolate Ganache. As well as the Chocolate Sauce, this chocolate roll goes in syrup with whatever you like, but this one seems perfect to me and makes it more complete. And of course "Buche de Noel" is the specific form of assembly and more effective, the favorite Christmas dessert in France, but if you want to make a simple chocolate roll, omit the assembly steps specific to this form.

I used the silicone tray with edging from Tupperware, it is wonderful and I really recommend it with great confidence, my rolls come out perfectly in it.


210 g
4 pieces
White flour
100 g
Baking powder
0.5 tsp
Cacao powder
40 g
+4 tablespoons
Vanilla Extract
1 tsp
Dark chocolate
300 g
220 g
to be soft at room temperature
Powdered sugar
150 g

Step by step


We prepare the pandispan for the roll:

In a large bowl, beat the 4 eggs well with 120g of sugar and vanilla essence.

You don't have to separate the egg whites from the yolks, you beat them together until they make a beautiful white foam.


Then add flour, baking powder and 2 tablespoons of cocoa.


Mix carefully with a whisk until you get a homogeneous dough, without lumps.


Lay out a simple baking tray with baking paper.

I used the silicone board with edges from Tupperware, very good for making rolls, especially.

Find the list of Tupperware distributors on the official website .


Pour the dough into the tray and distribute it evenly with a spatula or spoon.


Bake the roll in a preheated oven at 200 degrees for 10-15 minutes.

As soon as you take it out, sprinkle a little powdered sugar on top.


And roll tightly with baking paper or silicone board, let it roll completely to cool.


Until the roll cools, we take care of the cream and chocolate syrup.

For the cream, melt 150g of dark chocolate, in the microwave or in a bain-marie, as you can. Let cool well, about 15-20 minutes.


We make Chocolate Syrup:

In a bowl, mix 90g of sugar with 40g of cocoa, add 125ml of hot boiling water and mix well, so that they are not lumpy.


We prepare butter cream with chocolate:

In a bowl, beat well 200g of soft butter with powdered sugar.


Then add the melted and cooled chocolate from step 8, add 2 tablespoons of cocoa.


Mix well until the composition is homogeneous.


Roll mount:

Now that the pandispan, syrup and cream are ready, we start assembling the roll.

First unroll the roll and remove the paper or silicone.


Syrup (with chocolate syrup) the top well with a brush.


Put the cream, level it evenly over the entire surface.


Roll tightly, put it in the fridge for 15-20 minutes, so the section will be better cut and cleaner.


Cut about 1 cm from the edge of the roll, put it aside, we will not use it so you can give it for tasting to those who do not have patience :)


Then cut a larger piece, about 4-5 cm, this will be a "branch" side to have a real log, if it's "Bouche de Noel" :)

You can omit the steps with the side and cut the roll if you make a simple one, not necessarily in the shape of a bouche de noel.


And now there are some more specific steps, to make it easier after the work of wiping the plate after you decorate the roll with icing.

So, put the basic roll, the big one, on a serving platter.

Cut 2 large pieces of baking paper and place them on the edges, a little below the roll.


That's how you put the other side of the roll, it also comes on the baking paper.


Melt 150g of dark chocolate and 20g of butter in a bowl - you can let it cool a bit, so the icing will thicken and the icing will have a nicer "bark" effect.

Grease this chocolate icing on the entire surface of the roll, both small and large.


This is what it looks like, the icing was more liquid, although I wanted a thicker crust, I couldn't wait for the icing to cool a little in the bowl.


Use a fork to make stripes, like a "bark" of a tree.


Hold it carefully with a fork or rolled hand and remove the baking paper from under it with the other hand.


That's how we have the decorated roll and the clean plate :)

Put it in the fridge for 8-10 hours to penetrate well.


Then enjoy with great pleasure, it is very tasty, chocolatey and filling.

I syruped it a little, next time I won't be afraid to put more syrup :)

Good appetite!

Quantity: 1 kg (1 big roll)
Prep time: 90 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Cakes, Cakes, Desserts


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