Recipe of Tasty Chocolate Cake Roll With Coconut Cream Filling

Chocolate Cake Roll With Coconut Cream Filling Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Chocolate Cake Roll With Coconut Cream Filling” recipe we have found so far. This will be really delicious.

Ingredients of Chocolate Cake Roll With Coconut Cream Filling

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

Chocolate Cake Roll With Coconut Cream Filling step by step

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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