Chocolate Cake Roll with Leftover Cake

Ingredients

Base

• Any leftover chocolate cake (even failed recipe would work great for this roll)
• Milk 1/2 cup at room temperature
• Melted chocolate 2 tbsp

Whipped Cream Filling

• Whipped cream 1 cup (chilled for at least 24 hrs)
• Granulated sugar 2 tbsp (if the cream is not sweet already)
• Vanilla essence 1 tsp
• Melted chocolate 1/2 cup (at room temperature)

Assembly

• Some melted chocolate for drizzling on the cake roll

Preparation

1. WHIPPED CREAM FILLING: Add whipping cream, sugar and vanilla essence in a bowl and beat using hand mixer at the lowest speed. When the cream starts to thicken, increase the speed and beat until soft peaks form.
2. Add melted chocolate (should not be warm) and whisk again until well combined.
3. Refrigerate until you prepare the base.
4. BASE: Grind the chocolate cake in a grinder. This recipe is for 2-3 cups of ground cake.
5. Add milk and melted chocolate.
6. Knead into a dough.
7. Place the dough between two parchment papers and roll into a 1 cm thick rectangle sheet.
8. ASSEMBLY: Place the dallops of whipped cream onto the cake sheet and spread evenly. Keep a little whipped cream for frosting the roll.
9. Roll the sheet using the parchment paper and put in the fridge for 30 minutes until the cake is a bit cold and handle its shape well.
10. Now cover the roll with leftover whipped chocolate cream and top with some melted chocolate.
11. Serve chilled.
12. Enjoy!

Print Recipe

Chocolate Cake Roll with Leftover Cake

Author: Naush

Ingredients

Base

• Any leftover chocolate cake even failed recipe would work great for this roll
• Milk 1/2 cup at room temperature
• Melted chocolate 2 tbsp

Whipped Cream Filling

• Whipped cream 1 cup chilled for at least 24 hrs
• Granulated sugar 2 tbsp if the cream is not sweet already
• Vanilla essence 1 tsp
• Melted chocolate 1/2 cup at room temperature

Assembly

• Some melted chocolate for drizzling on the cake roll

Instructions

• WHIPPED CREAM FILLING: Add whipping cream, sugar and vanilla essence in a bowl and beat using hand mixer at the lowest speed. When the cream starts to thicken, increase the speed and beat until soft peaks form.
• Add melted chocolate (should not be warm) and whisk again until well combined.
• Refrigerate until you prepare the base.
• BASE: Grind the chocolate cake in a grinder. This recipe is for 2-3 cups of ground cake.
• Add milk and melted chocolate.
• Knead into a dough.
• Place the dough between two parchment papers and roll into a 1 cm thick rectangle sheet.
• ASSEMBLY: Place the dallops of whipped cream onto the cake sheet and spread evenly. Keep a little whipped cream for frosting the roll.
• Roll the sheet using the parchment paper and put in the fridge for 30 minutes until the cake is a bit cold and handle its shape well.
• Now cover the roll with leftover whipped chocolate cream and top with some melted chocolate.
• Serve chilled.
• Enjoy!