Chocolate Cake Roll With Coconut Cream Filling

Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a special dish, Chocolate Cake Roll With Coconut Cream Filling. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Chocolate Cake Roll With Coconut Cream Filling using 23 ingredients and 23 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Make ready to make Chocolate Cake Roll With Coconut Cream Filling:

1. For Chocolate Cake Roll
2. 3 large eggs
3. 3/4 cup granulated sugar
4. 2 teaspoons cold brewed coffee
5. 1 teaspoon vanilla extract
6. 1/4 cup unsweetened cocoa powder
7. 1/4 teaspoon salt
8. 1 teaspoon bakingbpowder
9. 3/4 cup all purpose flour
10. confectioner's for dusting
11. For the Filling
12. 1 cup sweetened shredded coconut
13. 1 cup heavy whilping cream
14. 1 teaspoon vanilla extract
15. 1/2 teaspoon coconut extract
16. 1/4 cup confectioner's sugar
17. For Chocolate Ganache Glaze Topping
18. 3/4 cup heavy whipping cream
19. 1 cup semi sweet chocolate chips
20. 1 teaspoon vanilla extract
21. For Garnish
22. 1 cup lightly toasted coconut
23. Lindor coconut filled chocolate eggs

Instructions to make 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
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