Cocoa roll with white chocolate cream
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 20 min
- Serving: 6
- Cost: Average
- Note + the resting time in the refrigerator
PRESENTATION
Decadent chocolate flavor makes a chocolate roll cake one of those irresistible family treats everyone looks forward to. Rich, moist cocoa sponge swirls gently around a dreamy layer of white chocolate cream, creating a dessert that looks as good as it tastes—I mean, it's DELICIOUS at first glance. Weekend parties and holiday dinners often feel a little more exciting when there's a pretty spiral of chocolate roll cake on the table. The contrast between the fluffy, airy sponge cake and the creamy, soft filling gives each bite a pleasing mix of tastes and textures. When this dessert pops up at birthday celebrations or after a big meal, the classic spiral design and simple ganache topping totally get people talking...plus it photographs REALLY well, making dessert tables look extra inviting! Home cooks appreciate how the chocolate and white chocolate cream flavors balance out—nothing too overpowering, just that perfectly sweet, crowd-approved bite. For a nice twist, a swirl of vanilla whipped cream or sprinkle of berries can make it feel even more special without any fuss.
Families with busy schedules definitely like having this chocolate roll cake around since it's easy to pack, slice, and serve at just about any event. Not only is it dependable for holiday desserts, it usually works great for potlucks, casual brunch get-togethers, or even "just because" snack times after school. The ganache topping adds a glossy look and deep chocolate hit that satisfies every age. Little things like extra nuts or a handful of fruit can be tossed on top for more flair (and it never hurts to add another sprinkle of happiness). Because the roll keeps its shape so well, home bakers enjoy bringing it to parties or sending leftovers with friends. Versatility is key–serve it plain with coffee or dress it up with a scoop of ice cream. This nice dessert doesn't require fancy decorations to shine; it's got classic family-friendly flavors, RELIABLE fluffiness, and a fun look that gets smiles every time. Great to keep in mind because… good chocolate desserts never go out of style! A chocolate roll cake just seems to work for practically any family celebration, big or small.
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INGREDIENTS
- For the cocoa sponge cake
- Eggs 4 - medium at room temperature
- Sugar 0.4 cup (80 g)
- Honey 1 ½ tsp (10 g)
- Type 00 flour 0.3 cup (40 g)
- Unsweetened cocoa powder 2 tbsp (15 g)
- Vanilla bean 1
- For the white chocolate cream
- White chocolate 9.7 oz (275 g)
- Fresh liquid cream ¾ cup (200 g)
- Whole milk ¾ cup (200 g)
- Gelatin in sheets 0.8 tsp (4 g)
- Egg yolks 2.8 oz (80 g)
- Whole cane sugar 3 ½ tbsp (45 g)
- For dusting
- Unsweetened cocoa powder to taste
- White chocolate to taste - chopped
How to prepare Cocoa roll with white chocolate cream
To make the cocoa roll with white chocolate cream, start by preparing the cocoa sponge cake. In a stand mixer fitted with a whisk, pour in the whole eggs at room temperature and the honey 1. Split the vanilla bean lengthwise; scrape out the seeds with a small knife and add them to the eggs along with the sugar 2, then start the whisk until the mixture is light and fluffy 3. Stop the mixer and remove the whisk.
Sift the cocoa powder into a bowl 4 along with the flour and add the powders to the egg and sugar mixture one spoonful at a time 5; mix well with the whisk 6 until you get a smooth and homogeneous batter.
Butter and line a baking sheet with a sheet of parchment paper measuring 12x16 inches; pour the cocoa batter you made 7, spreading it evenly and smoothing it gently with a spatula 8: you should get a layer no higher than 1/4 inch. Bake in a preheated static oven at 392°F for 8-10 minutes (or at 356°F for 5-6 minutes if using a convection oven): the baking of the sponge cake should be short because it needs to stay quite soft. Once cooked, remove it and gently detach the edges that have stuck to the pan with a knife 9.
Pass a damp cloth on the work surface 10 then spread two sheets of plastic wrap slightly overlapping, 2-3 inches longer than the sponge cake dimensions 11; flip the sponge cake over 12 and let it cool: this way it won't dry out.
Meanwhile, prepare the cream: in a bowl, soak the gelatin sheets in cold water for at least 10 minutes 13. Chop the white chocolate with a knife 14, then place a saucepan with the cream and milk on the stove 15;
in a separate small bowl, combine the egg yolks and brown sugar 16. When the milk and cream are about to boil, temper the egg and sugar mixture by pouring in a ladle of hot milk 17; stir with a spatula to combine all the ingredients, then add it to the milk and cream mixture, cooking over very low heat 18: the cream is ready when it coats the back of a spoon;
transfer it to a bowl, passing it through a fine sieve to eliminate any lumps 19 and check that it has reached a temperature of 181°F with a kitchen thermometer 20. Add the gelatin sheets, squeezing them well with your hands 21 and stir with a spatula to dissolve it completely (this step is important for the cream to reach the right consistency).
Pour the still-hot cream over the chopped white chocolate 22, stirring until completely dissolved. Cover with plastic wrap in contact and let it cool in the refrigerator 23. When the sponge cake is cool, remove the layer of parchment paper 24.
Fill the sponge cake with a layer of milk chocolate cream about 3/8 inch thick, leaving about 3/8 inch from the edge 25. When you have finished, roll up the sponge cake using the plastic wrap, starting from the longest side in front of you 26. As you roll, remember to remove the excess wrap from the edges. Once this operation is complete, twist the excess wrap on the edges 27 and holding the ends firmly, pull with your hands outward while simultaneously moving the roll away from you on the work surface, to tighten it like a candy. If bubbles form, pierce the wrap with a knife. Place in the refrigerator to set for at least 40 minutes.
Once cooled, cut off the two ends with a smooth-blade knife 28 and place the roll on a serving plate. Dust with cocoa powder 29 and finish by distributing the chopped milk chocolate 30; finally, serve your cocoa roll with white chocolate cream, cutting it into slices.