Hello, I’m Jane. Today, I’m gonna show you how to prepare chocolate cake roll with coconut cream filling recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Cake Roll With Coconut Cream Filling Recipe
Chocolate Cake Roll With Coconut Cream Filling is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chocolate Cake Roll With Coconut Cream Filling is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate cake roll with coconut cream filling using 23 ingredients and 23 steps. Here is how you cook it.
The ingredients needed to make Chocolate Cake Roll With Coconut Cream Filling:
- Get For Chocolate Cake Roll
- Make ready 3 large eggs
- Get 3/4 cup granulated sugar
- Take 2 teaspoons cold brewed coffee
- Get 1 teaspoon vanilla extract
- Make ready 1/4 cup unsweetened cocoa powder
- Prepare 1/4 teaspoon salt
- Prepare 1 teaspoon bakingbpowder
- Make ready 3/4 cup all purpose flour
- Get confectioner’s for dusting
- Take For the Filling
- Get 1 cup sweetened shredded coconut
- Get 1 cup heavy whilping cream
- Make ready 1 teaspoon vanilla extract
- Take 1/2 teaspoon coconut extract
- Take 1/4 cup confectioner’s sugar
- Prepare For Chocolate Ganache Glaze Topping
- Take 3/4 cup heavy whipping cream
- Take 1 cup semi sweet chocolate chips
- Take 1 teaspoon vanilla extract
- Get For Garnish
- Prepare 1 cup lightly toasted coconut
- Get Lindor coconut filled chocolate eggs
Steps to make Chocolate Cake Roll With Coconut Cream Filling:
- Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray
- In a bowl whisk flout,baking powder, cocoa and salt
- In another large bowl beat eggs until frothy and increased in size about 3 minutes
- Beat in sugar, coffee and vanills
- Stir in flour mixture
- Pour intprepared pan and spread it with an offset spatula to all corners, bake 10 to 14 minutes until it springs back slightly when touxhed
- While cake is baking dust a clean n kitchen towel with confectioner’s sugar
- As soon as the cake is done run a thin knife around all edges to loosten any stuck cake and invert it on the prepared towel
- Remove parchment paper carefully
- Roll cake into towel and cool completely on rack
- Make Filling
- Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape
- Fold in coconut
- Fill cake
- Unroll cake and spread with filling
- Roll cake up enclosing filling and refrigerate while making glaze
- Make Glaze
- Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature
- Put cake on a rack with parchment oaper under the rack to catch excess glaze and pour daze over cake smoothing with an offset spatula
- Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator
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