Chocolate Cake Roll With Coconut Cream Filling
This is a simple chocolate sponge cake filled with coconut cream, covered with a chocolate glaze and toasted coconut and decorated with coconut cream filled chocolate eggs. Its light and cramy with great coconut flavor!s
Chocolate Cake Roll With Coconut Cream Filling
This is a simple chocolate sponge cake filled with coconut cream, covered with a chocolate glaze and toasted coconut and decorated with coconut cream filled chocolate eggs. Its light and cramy with great coconut flavor!s
Cooking Instructions
- 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
- 21
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Cooksnaps
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