Hi, I’m Clara. Today, I’m gonna show you how to prepare chocolate cake roll with coconut cream filling recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to 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 meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are 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 recipe, we have to first prepare a few components. You can have chocolate cake roll with coconut cream filling using 23 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Cake Roll With Coconut Cream Filling:
- Get For Chocolate Cake Roll
- Prepare 3 large eggs
- Prepare 3/4 cup granulated sugar
- Prepare 2 teaspoons cold brewed coffee
- Get 1 teaspoon vanilla extract
- Get 1/4 cup unsweetened cocoa powder
- Prepare 1/4 teaspoon salt
- Prepare 1 teaspoon bakingbpowder
- Take 3/4 cup all purpose flour
- Take confectioner’s for dusting
- Prepare For the Filling
- Prepare 1 cup sweetened shredded coconut
- Get 1 cup heavy whilping cream
- Make ready 1 teaspoon vanilla extract
- Prepare 1/2 teaspoon coconut extract
- Get 1/4 cup confectioner’s sugar
- Make ready For Chocolate Ganache Glaze Topping
- Prepare 3/4 cup heavy whipping cream
- Make ready 1 cup semi sweet chocolate chips
- Take 1 teaspoon vanilla extract
- Take For Garnish
- Get 1 cup lightly toasted coconut
- Take Lindor coconut filled chocolate eggs
Instructions 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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