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Chocolate Cake Roll With Coconut Cream Filling
Chocolate Cake Roll With Coconut Cream Filling

Before you jump to Chocolate Cake Roll With Coconut Cream Filling recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chocolate cake roll with coconut cream filling recipe. To cook chocolate cake roll with coconut cream filling you only need 23 ingredients and 23 steps. Here is how you achieve that.

The ingredients needed to cook Chocolate Cake Roll With Coconut Cream Filling:
  1. You need For Chocolate Cake Roll
  2. Use 3 large eggs
  3. Get 3/4 cup granulated sugar
  4. Use 2 teaspoons cold brewed coffee
  5. Provide 1 teaspoon vanilla extract
  6. Prepare 1/4 cup unsweetened cocoa powder
  7. You need 1/4 teaspoon salt
  8. Prepare 1 teaspoon bakingbpowder
  9. You need 3/4 cup all purpose flour
  10. Get confectioner's for dusting
  11. Take For the Filling
  12. Provide 1 cup sweetened shredded coconut
  13. Get 1 cup heavy whilping cream
  14. Take 1 teaspoon vanilla extract
  15. Use 1/2 teaspoon coconut extract
  16. Use 1/4 cup confectioner's sugar
  17. Provide For Chocolate Ganache Glaze Topping
  18. Prepare 3/4 cup heavy whipping cream
  19. Prepare 1 cup semi sweet chocolate chips
  20. Prepare 1 teaspoon vanilla extract
  21. You need For Garnish
  22. Provide 1 cup lightly toasted coconut
  23. Provide Lindor coconut filled chocolate eggs
Steps to make Chocolate Cake Roll With Coconut Cream Filling:
  1. Preheat the oven to 350. Line a 15 by 10 je)y roll pan with parcment paper, spray with bakers spray
  2. In a bowl whisk flout,baking powder, cocoa and salt
  3. In another large bowl beat eggs until frothy and increased in size about 3 minutes
  4. Beat in sugar, coffee and vanills
  5. Stir in flour mixture
  6. 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
  7. While cake is baking dust a clean n kitchen towel with confectioner's sugar
  8. 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
  9. Remove parchment paper carefully
  10. Roll cake into towel and cool completely on rack
  11. Make Filling
  12. Beat cream until it forms soft peaks, beat in vanilla, coconut extra z t and sugar until it holds its shape
  13. Fold in coconut
  14. Fill cake
  15. Unroll cake and spread with filling
  16. Roll cake up enclosing filling and refrigerate while making glaze
  17. Make Glaze
  18. Heat cream in the microwave until hot, pour over chocolate add vanilla and stir smooth. Let cool to room temperature
  19. 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
  20. Sprinkle withe toasted coconut and add cocont eggs, refrigerste 2 hours before slicing. Store in the refrigerator

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Transfer half of the mixture to a small bowl; fold in drink mix. This cake roll starts with a basic chocolate sponge cake made with all of the usual cake ingredients including a touch of coffee, which enhances the flavor of the chocolate.

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