Chocolate rolled cake

Directions

1. STEP 1: For the sponge cake:

2. Separate the egg yolks from the whites.

3. In a large mixing bowl, beat the egg yolks, sugar an vanilla until you obtain a creamy mixture. Use an electric mixer for better results.

4. Add the cocoa powder, potato starch, baking powder, salt and shredded coconut and stir until a well combined mixture is obtained.

5. In a separate large mixing bowl, beat the egg whites with an electric mixer until they are stiff yet not dry.

6. Fold the egg whites into the cocoa mixture using a rubber spatula and make sure that all ingredients are well blended.

7. Pre-heat your oven to 400°F.

8. Use a large baking sheet lined with parchment paper.

9. Lightly grease the parchment paper before pouring the cake batter into the baking sheet.

10. Bake the sponge cake for about 7-8 minutes, and no more than 10 minutes.

11. Let the cake cool off and set aside.

12. STEP 2: For the chocolate buttercream:

13. Mix all ingredients together and use an electric mixer to blend. The buttercream should be smooth and easily spreadable.

14. STEP 3: The finishing touches:

15. Go back to your sponge cake once it has cooled off

16. Peel the parchment paper from the cake then put the cake back on the baking sheet

17. Use a rubber spatula to spread half of the chocolate buttercream on the sponge cake

18. Roll the filled cake (sponge cake + buttercream spread). Depending on the cake size that you want, you can choose to roll the cake from either the narrow side or the wide side.

19. Use the remaining chocolate buttercream to frost your rolled cake. You may have cracked your sponge cake while rolling it; however your frosting will hide those cracks.

20. Dust some shredded coconut onto your chocolate rolled cake and refrigerate for at least three hours before eating.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!